Ingredients

• 3 teaspoons extra virgin olive oil
• 1kg beef chuck steak, cut into 5cm pieces
• 2 (about 200g) chorizo, coarsely chopped
• 1 red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 1 long fresh green chilli, thinly sliced, plus extra, to serve
• 1 dried bay leaf
• 500ml (2 cups) Massel beef style liquid stock
• 400g can black beans, rinsed, drained
• 1 red capsicum, deseeded, thinly sliced
• Steamed rice, to serve
• Sliced orange, to serve
• Chopped fresh continental parsley, to serve

Method

• Step 1 Set an electric pressure cooker to Browning or place a stovetop pressure cooker over high heat. Heat 2 tsp oil in the cooker. Cook beef, in 3 batches, for 5 minutes or until browned. Transfer to plate.
• Step 2 Change the electric pressure cooker setting to Sauté or reduce the heat to medium-high. Heat the remaining 1 tsp oil in the pressure cooker. Add the chorizo and onion. Cook, stirring often, for 5 minutes or until onion softens. Add the garlic, paprika, chilli and bay leaf to the pressure cooker. Cook, stirring, for 2 minutes or until aromatic. Return the beef to the pressure cooker. Add the stock and stir to combine. Seal the pressure cooker. Cook on High pressure for 25 minutes. Turn off heat and slowly release the pressure according to the manufacturer’s instructions.
• Step 3 Set the electric pressure cooker to Sauté or place the stovetop pressure cooker over medium-high heat. Stir in the black beans and capsicum. Cook, stirring occasionally, for 5 minutes or until the capsicum is tender. Season.
• Step 4 Divide the beef mixture, steamed rice and orange slices among serving bowls. Sprinkle with chopped parsley.