South African Beef Bredie (Beef Stew)

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1. 1Step 1: This recipe was made in a Ninja multi-cooker and timings are based on that. Consult the manufacturer's handbook for other models.
2. 2Step 2: Instructions for cooking this recipe on the stove, in a slow-cooker or in the oven are given in the notes.
3. 3Step 3: Coat the beef in flour seasoned with salt and pepper.
4. 4Step 4: If your pressure cooker has a saute function, saute the meat in a little sunflower oil until it is seared on all sides. Otherwise use a frying pan. Remove the meat from the pan and set aside.
5. 5Step 5: Using the same pan, saute the celery, leeks and onions until the onions are starting to turn translucent. You may need an additional splash of oil. Stir often to pick up any residue left over from browning the meat.
6. 6Step 6: Return the seared meat back to the pan and pour in the stock. Stir in the Worcestershire sauce, tomato puree and chutney.
7. 7Step 7: Arrange the finely shredded cabbage on top.
8. 8Step 8: Put the lid on the pressure cooker and cook on high pressure for 20 minutes. Then release the pressure and open the cooker.
9. 9Step 9: Add the carrots and potatoes to the pan.
10. 10Step 10: Replace the lid and cook on high pressure for 5 minutes. Release the pressure, open the cooker, taste for seasoning and adjust if necessary.
11. 11Step 11: If you find you need to thicken the gravy, mix one tablespoon of cornflour (or cornstarch) with 2 tablespoons of water and stir this in slowly over moderate heat until the gravy thickens. You may not need all the cornflour mixture.
12. 12Step 12: Serve with white rice which has been mixed with half a cup each of frozen peas and corn, or simply serve with hunks of crusty bread to mop up the gravy.