Beef And Bean Casserole
|Red kidney beans||6 Ounce (175 Grams)|
|Stewing beef||12 Ounce (350 Grams)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 Large, skinned and sliced|
|Green pepper||4 Ounce, washed, seeded and sliced (100 Grams, 1 Medium One)|
|Dried thyme||1⁄2 Teaspoon (Leveled) (2.5 Milliliter)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon (Leveled))|
|Stock||1⁄2 Pint (300 Milliliter)|
|Flour||30 Milliliter (2 Tablespoon (Leveled))|
Washthebeans, pour boiling water over them and leave to soak for at least 1 hour.
Trim the beef and cut it into 2.5-cm (1-in) cubes.
Fry the meat in the heated oil in the uncovered pressure cooker until it is well browned.
Remove the meat and fry the onions lightly with the pepper.
Return the meat to the cooker with the beans, thyme, Worcestershire sauce seasonings and stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Blend the flour to a smooth cream with a little cold water, then stir in a little of the hot cooking liquid.
Add the mixture to the cooker and stir until the liquid thickens and boils.
Adjust seasoning and serve with green salad or a vegetable.