PREPARATION: 5min ~ COOK: 2hr 45min ~ READY IN: 3hrs
1 kg chuck steak, diced
1 tbsp flour
1 tsp salt
1 tsp cracked pepper
1 tbsp Hillfarm Garlic Infused Canola Oil
1 brown onion, chopped
1 carrot carrot, chopped
2 large Swiss brown mushrooms
1 cup red wine
1 tbsp mixed peppercorns
1 can Ardmona Crushed Tomatoes
200 g Barilla Three Cheese Tortellini
Flat leaf parsley, to garnish
- In a large bowl combine the meat with the flour, salt and pepper. Easiest method is to use your hands. In a large, hot pressure-cooker, add oil and half the beef, cook for 45 minutes. Once nicely browned take this half out and add the other half of beef to cook for the same amount of time. Once cooked take this out and add to the bowl with the rest.
- Using the same pan, add oil, onion, carrot and mushrooms, and cook for 10 minutes. Deglaze the pan with red wine and reduce for about 5 minutes. In a mortar and pestle roughly crush the peppercorns, add to the pan. Add the beef back in as well as the can of crushed tomatoes.
- Put the lid on the pressure-cooker, turn the pressure up and the heat down, leave for 1 hour. Alternatively, if using a regular pan, put the lid on and leave for about 3 hours.
- Once the beef is done, take the lid off the pressure-cooker and take off heat. Bring a pot of salted water to the boil, add tortellini and cook for approximately 10 minutes. Once cooked, strain and spoon into service bowl, top with beef and garnish with parsley.