Servings 4people, or two very hungry greedy people, you choose
Equipment
Instant Pot
Ingredients
1 onionlarge, chopped
3 cloves of garlicfinely chopped
1 stalk of celerychopped
Extra virgin olive oil or oil of your choice
1 tin of plum tomatoes
150 ml vegetable stock
100 ml red wine
600 g beefdiced (I used braising steak)
7 g porcinia handful, add more if you have more (I was down to my last 7 g)
280 g mushroomsquartered
220 g carrotssliced in half cm coins
40g Lindt 85% chocolate4 squares
Note:
Note: if you have a Thermomix just stick in the bowl the onion, garlic and celery and chop on speed 5 for 5 seconds
Instructions
Press Sauté, add a dash of the oil of your choice, and fry the chopped onion, garlic and celery.
Add the beef and, if you have time, brown it using the Sauté button (if you do brown it, make sure you deglaze by adding a bit of red wine or stock and scraping the bottom of the pot with a wooden spoon at the end). Add the rest of the ingredients, stir. Lock the lid in. Steam release handle pointing to Sealing. Press Pressure Cook / Manual and programme 25 minutes, do a natural release at the end (the natural release is important).
If you would like to thicken the sauce, press Keep Warm/Cancel then press Sauté, then Adjust to set it to More and let it bubble with the lid off so that it reduces, stay near your pot as it happens quickly.