Chuck and spuds

Dear Reader,

I needed lunch meat, so I bought a lump of beef chuck, which the butcher had rolled and tied.

I kept it simple and just cooked it with onions and potatoes.



  • Pressure cooker
  • Stick blender


  • Butter
  • Oil
  • Chuck beef. Untie it and allow it to hang long and loose.
  • Onions (sliced roughly)
  • Garlic
  • Stock (master stock)
  • Red wine
  • Potatoes
  • Corn flour


  1. Melt some butter in a frying pan.
  2. Add some oil to the melted butter.
  3. Brown the chuck meat in the butter and oil.
  4. Remove the meat and add onions and garlic for softening and browning.
  5. Transfer the onions to the pressure cooker.
  6. Add in the chuck, a cup of stock, and a cup of red wine.
  7. Put the potatoes around the chuck.
  8. Cook under pressure for one hour.
  9. Remove the meat and potatoes from the pressure cooker.
  10. Use a stick blender to process the cooking liquor.
  11. Bring the smooth cooking liquor to a gentle boil.
  12. Make a slurry with the corn flour and add it to the boiling cooking liquor.
  13. Whisk to make gravy.
  14. The first meal is a tender piece of the chuck with spuds and gravy.
  15. The leftover meat and potatoes can be used for lunch meat.
  16. I served my meal tonight with leftover garlic bread from last night.




The stock I use is a perpetual one. Whenever I use the pressure cooker, I keep a cup of the cooking liquor as a master stock. My current master stock has flavours from beef, chicken, lamb, and pork, plus all the various vegetables I’ve used.

Today’s lunch used the leftover streaky bacon from last night’s garlic bread.






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