This beef and vegetable ragout comes with an abundant amount of rich, thick gravy, making it perfect to spoon on top a bed of mash. Aside from some chopping, it's otherwise quick and easy thanks to being cooked all in one pressure cooker pot.
Wash hands with soap and water; ensure worksurface is clean.
Wash the chard by gently rubbing under running water. Chop off the stem ends and discard, chop the rest.
Put into pressure cooker with 1 cup (250 ml / 8 oz.) of the beef stock. Cook for 3 minutes on low setting. Turn off heat, let pressure reduce naturally, and remove top for addition of remaining ingredients. Be careful of hot drips from top when moving.
Spray a non-stick frying pan with a few sprays of cooking spray. Spread the ground beef out in it, and cook it slowly until browned. Meanwhile, push on with veggie prep.
Wash any cutting board, plate or utensils that came into contact with raw meat. Wash hands with soap and water after touching raw meat.
Wash the mushrooms by running under cold running water. Slice them, add to pressure cooker.
When ground beef is browned, add to pressure cooker.
Scrub kohlrabi with a clean vegetable brush under running water. Peel it right down past the fibrous layer, and cut into small chunks or slices. Add to pressure cooker.
Wash the tomatoes by rubbing them under cold running water, then chop them and add to pressure cooker.
Wash the green pepper with a clean vegetable brush under running water. Seed and chop, then add to pressure cooker.
Wash carrots with a clean vegetable brush under running water. Top and tail them but no need to peel unless you wish to. Chop finely or slice thinly, add to pressure cooker.
Wash the turnip with a clean vegetable brush under running water. Peel, chop into a small dice, add to pressure cooker.
Add to pressure cooker the second cup of the beef stock, along with the onion powder, garlic powder, ground black pepper and dried herbs. Stir to mix the herbs in.
Pressure cook the contents of the pressure cooker on low pressure for 15 minutes.
When the cooking cycle is done, let the pressure cooker pressure reduce naturally.
Whisk the flour into the final 2 cups (500 ml) of stock till smooth. Add this stock to the pressure cooker, along with the Maggi (or Worcestershire sauce), and the Kitchen Bouquet if using.
Reheat (do not use pressure) until flour thickening kicks in, and adjust seasoning to taste.
Serve piping hot over a bed of mashed root vegetable or mashed squash, and some side veg. Side condiments such as horseradish, pickle, relish, mustard, etc., are also good with this.
We made this in a pressure cooker. You can adopt the recipe for your own type of pressure cooker, or change the cooking times to allow for longer cooking in a (very large) pot.More liquid may be required in a regular pot.The reason the chard is cooked first on its own is just to get its bulk down, so that we stay below the safety line in the pressure cooker.Instead of beef stock, you can use any stock or broth. We just made the beef stock up quickly from 4 Oxo beef cubes.We bought the mushrooms pre-sliced to save time.You may also be able to find bags of frozen, prepped turnip in stores where you live to save even more prep time.If you have beef gravy granules, you could use those instead of the flour.Directions in this recipe follow the Safe Recipe Style Guide .