Braised beef carrots with pressure cooker (boeuf carottes à la cocotte minute)

Here's a very classical recipe in french cook. 
But in my daily cook, remember, everything must be easier and faster than in traditional cook ! 
That's the reason why I use a pressure cooker ! 
This is a dish I do often. My family love this.
In the traditional recipe, this beef must cooked for hours, slowly.
That's very good, for sure.
But if you want to prepare it faster, believe me, this recipe is good too !
I cook "Daube Provençale" for 3 hours (I'll publish the recipe soon). 
But for beef and carrots, I do it MYYYYYYYY WAAAAAAAAY !

You'll need : 

• 1 kg of braised beef (chuck is good)
• 2 kg carrots
• 1 onion
• 2 cloves of garlic
• 10 cl of water
• 1 tablespoon of "veal powder"

In reality, those 2 last ingredients can be replaced by 10 cl of chicken stock, for example. The goal is to add flavor. 

• 10 cl of white wine
• Thyme
• 2 bays leafs
• Olive oil, salt, pepper
• 3 tablespoon of Flour or corn starch, to thicken the sauce.

And a pressure cooker, of course !

Step 1 : 

In the pressure cooker, let brown the beef, in olive oil.

For those who begin to know me, you'll notice that, for once, I don't begin this recipe with onion and garlic...

I'm totally unpredictable ! Yeah, man ! 

Step 2 : 

Peel your carrots (the longest part) and cut them in pieces.

Step 3 : 

Cut onion in slices (or in whatever form you like, it won't change the taste, you know it for sure !).

Step 4 :

Explode your garlic !

Think about someone you don't like, it can help.

Step 5 : 

Prepare your "veal powder" or chicken/veal/vegetables stock, what you prefer.

Step 6 :

When your meat is browned, add onion and garlic...

... carrots ...

... thyme and bay leafs.

Step 7 : 

Pour the stock and the wine !

Step 8 : 

Dredge your corn starch (or flour, if you don't have), salt, pepper.

Aaaarrrgh, such a beautiful picture ... 

And stir all that together.

Step 9 :

Close and wait for the whistling of the pressure cooker. 

At this time, let it cook for 30 minutes on a low fire.

Never succeed to take away the self stock on the lid ...

When it's ready, let the steam go away and it's done. 

I'm sorry, I'm not a photographer ...

If I would, I would have choose another plate for this dish ... 

Because an orange plate for an orange dish, you'll agree with me, I could do have a better idea...

Bon appétit, les amis ! 

Récapitulative : 

• 1 kg of braised beef (chuck is good)
• 2 kg carrots
• 1 onion
• 2 cloves of garlic
• 10 cl of water
• 1 tablespoon of "veal powder"

In reality, those 2 last ingredients can be replaced by 10 cl of chicken stock, for example. 

• 10 cl of white wine
• Thyme
• 2 bays leafs
• Olive oil, salt, pepper
• 3 tablespoon of Flour or corn starch, to thicken the sauce.
• And a pressure cooker, of course !
  
  

In the pressure cooker, let brown the beef, in olive oil.

Peel your carrots and cut them in pieces.

Cut onion in slices

Explode your garlic !

Prepare your "veal powder" or chicken/veal/vegetables stock, what you prefer.

When your meat is browned, add onion and garlic, carrots, thyme and bay leafs.

Pour the stock and the wine.

Dredge your corn starch (or flour, if you don't have), salt, pepper.

And stir all that together.

Close and wait for the whistling of the pressure cooker. 

At this time, let it cook for 30 minutes on a low fire.