Braised Beef with Peppers

fast.cook's picture

Jan. 10, 2012


Lard/Margarine 50 Gram
Onion 1 , peeled and sliced
Red peppers 2 , cored, seeded and sliced
Chuck steak 750 Gram , cut into four 1 inch thick slices
Brown steak/Water and 1/2 beef stock cube 450 Milliliter (hot)
Sweetcorn kernels 100 Gram
Salt To Taste
Freshly ground black pepper To Taste



1) Arrange the ingredients.


2) In the cooker, heat the lard or margarine and fry the onion and peppers until both begin to color.

3) With slotted spoon, lift out both and drain well.

4) Brown the meat on both sides in the hot lard or margarine.

5) Lift out and drain off the excess lard or margarine from the cooker.

6) Add the stock or water and stock cube to the cooker and stir well to remove any residues from the base of the cooker.

7) Put the vegetables and sweetcorn into the cooker, place the meat slices on top and season with salt and pepper.

8) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.

9) Reduce the pressure quickly.

10) Taste and adjust the seasoning as necessary before serving.


11) Serve the beef on the bed of rice.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 808Calories from Fat 511

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 477 mg19.88%

Total Carbohydrates 12 g4%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet