Beef Stew with Potatoes

-1.8 lbs beef

-5 oz. bacon

-1.5 oz. potatoes

-2 white onions

-2 carrots

-1 stalk of celery

-½ cup tomato sauce

- ½ cup of red wine

- Dried bay leaves

- Juniper berries

- Extra virgin olive oil

- Salt and pepper

- Heat a little extra virgin olive oil in the pressure cooker and fry the bacon and onions chopped into large chunks.

-In the meantime, chop the celery (including the leaves) and the peeled carrots. Sauté the ingredients.

- Add the beef cut into large pieces with salt, black pepper, dried bay leaves, juniper berries. Brown them over a high heat for about 10 minutes. Turn the meat with a spoon in order to brown it well on all sides.

- Once the meat has been browned, pour half a glass of wine and cook until it evaporates. When the wine has evaporated, add the peeled potatoes cut into wedges, 2 cups of water, the tomato pulp and salt.

- Cover with the lid and cook at maximum heat. Once you hear the whistle, lower the heat 2 or 3 positions and simmer for 40 minutes.

- Once cooked, let the steam out. Place on a dish and serve.