Season the beef with salt and pepper. Cook in a frying pan until brown and transfer to a pressure cooker with its juice. (Don't wash the frying pan.)
Cut the carrot and potatoes into rolling cuts and onions into wedges. Add to the pressure cooker.
Put the granulated sugar into the frying pan at Step 1 and make the caramel (don't burn it and try to keep it smooth).
Add the demi-glace sauce, red wine and vinegar to the frying pan (Step 3) and bring to a boil. Transfer to the pressure cooker.
Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and let it cool naturally until the gauge drops.
Transfer to a serving dish, serve with broccoli florets boiled in a separate pan. Drizzle béchamel sauce or double cream over it and it's done.
Story Behind this Recipe
I wanted to recreate a beef stew simmered in red wine of an old restaurant at home… My co-worker gave me a tip to add caramel into the stew.
-If you want the potatoes to hold their shapes, don't add in Step 2. Add after the stew has cooled, bring back up to pressure and cook for 2 minutes. Then let it cool naturally. -Stop heating the caramel when it's still smooth in Step 3, then add the demi-glace sauce. If you continue heating the caramel further, it will burn and become sticky.