Heat a little of the oil in a frying pan and fry 2 sliced onions over a medium heat until softened and beginning to brown. Remove from the pan and place in the pressure cooker along with 500g (1lb2oz) carrots.
Toss 1 kg(2¼lb) cubed beef in 2 tablespoons flour, seasoned with a little black pepper until coated in the flour. Brown the meat in batches adding a little more oil as necessary. As each batch is browned, remove with a slotted spoon and add to the carrots and onions.
When all the meat has been browned, Add 1 tablespoon red wine vinegar to the pan with a little of the 500ml (18floz) water , give it a good stir, scraping up any caramelised meat juices from the base of the pan This is know as deglazing the pan.
Pour over the meat and add the remaining water. Crumble in 1 beef stock cube and add a teaspoon of dried thyme. Give it a good stir then close the lid and bring up to high pressure. Cook for 30 minutes, then release the pressure slowly.
Taste and adjust seasoning as required. Serve with mashed potatoes to mop up the juices.
Notes
To cook on the hob - Cook in a large saucepan. Add an additional 250 ml/9 floz(1 cup) water. Bring to the boil. Cover and reduce the heat. Simmer for 1½ - 2 hours, stirring occasionally and adding extra water if required.To cook in the oven - preheat the oven to 140℃ (130℃ fan)/275°F/gas mark 1. Place the onions, carrots and meat in an ovenproof dish with a well fitting lid. Add boiling water including an additional 250 ml/9 floz (1 cup) water. Cook for about 3 hours. Freeze for up to 3 months. Defrost fully before reheating until piping hot.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)