Beef Stew (炖牛肉) – Magic Quick Cook Pressure Cooker (松厨魔法气压锅)

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Tender and flavourful stewed beef using SONG-CHO Magic Quick Cook Pressure Cooker. Just 15 minutes!

Serves 4


  • Beef 1kg (wash & cut into thick chunks)
  • Carrots 4pcs (peeled and cut into diagonal chunks)
  • Potatoes 7-8 medium pcs (peeled and halved)
  • Onion 1pc (cut into chunks)
  • Garlic 7 cloves (peeled and smashed)
  • Salt 2tsp
  • Olive oil 3tbsp
  • Black pepper 1tsp
  • Balsamic vinegar 2tbsp
  • Tomato paste 1tbsp
  • All-purpose flour 30g
  • Red wine 400ml
  • Beef broth 500ml
  • Water 200ml
  • Bay leaf 1-2pcs
  • Sugar 2-3tsp

*As pressure cooker retains moisture well, reduce the liquid measurement of your recipe accordingly where needed.


  1.  Pat dry the beef and season with a little salt and pepper. Add olive oil into the Magic Quick Cook, add beef and stir-fry till semi-cooked. Removed and set aside.
  2.  Add a little more oil, add garlic, onion, balsamic vinegar, tomato paste and mix well. Add the semi-cooked beef back into the pot, mix well.
  3.  Add all-purpose flour, stir well. Add carrots, potatoes and mix well.
  4.  Add beef stock and red wine, mix well. Add water (if there is too much liquid, reduced water or need not add at all), salt, black pepper, sugar, bay leaves and mix well.
  5.  Close/lock the lid. Cooking time is 15 minutes (timing starts only when the balancing weight rocks).
  6.  Once the indicator drops (IMPORTANT), open the lid. Remove the beef from the Magic Quick Cook, serve hot.

 Click here to view how to operate the Magic Quick Cook pressure cooker.


利用松厨魔法气压锅烹煮这风味绝佳又软嫩的炖牛肉, 只需15分钟!



  • 牛肉 1公斤 (洗净, 切稍大块)
  • 红萝卜 4根 (去皮切块 – 滚刀状)
  • 马铃薯 7-8粒 (中型, 去皮切块)
  • 洋葱 6粒 (切块)
  • 蒜头7瓣 (压碎)
  • 盐2 茶匙
  • 橄榄油 3汤匙
  • 黑胡椒粉 2汤匙
  • 芳香醋 2汤匙
  • 番茄酱 1汤匙
  • 中筋面粉 30克
  • 红酒400毫升
  • 牛肉高汤500毫升
  • 清水 200毫升
  • 月桂叶1-2片
  • 白糖 2-3茶匙

*由于气压锅能更好地把水分锁住, 如有自家食谱, 请调整/减少水分/液体用量


  1.  把牛肉块抹干加入少许黑胡椒粉和盐调味. 在魔法气压锅内加入橄榄油和牛肉块, 翻炒至半熟, 取出待用
  2.  再倒入多些油, 加入蒜头, 洋葱, 芳香醋, 番茄酱翻炒均匀. 然后倒入半熟牛肉块, 翻炒片刻.
  3.  加入中筋面粉拌匀. 加入红萝卜和马铃薯, 翻炒均匀.
  4.  加入牛肉高汤, 红酒拌匀. 倒入清水 (如果太多汤汁可减少清水或完全不加也可), 盐, 黑胡椒粉, 白糖和月桂叶, 拌匀.
  5.  盖上锅盖, 煮15分钟即可 (当配重头摇摆开始计时15分钟).
  6.  等到指示阀下降后 (重要!), 开盖取出牛肉, 趁热享用.


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