500g of Beef Cheeks diced
1 leek
1 Onion
2 cloves garlic
3 carrots chopped
2 Stalks of celery chopped
1/2 cup Red wine
Pepper and salt to taste
1 cup of beef stock
1 tablespoon worcestershire sauce.
Oil to brown

Method.
Marinade the beef cheeks in red wine for however long you want or time you have I did 2 hours.
Brown diced beef cheeks in oil in the 5 litre pressure cooker set aside once browned.
Saute onions and garlic for a about 3 minutes.
Return Beef Cheeks to pressure cooker.
Add carrots celery pepper salt.
Add the wine that you used to marinade along with the stock and Worcestershire sauce.
Bring the contents to boiling point while stirring.
Then lock the pressure cooker lid on and set to II high pressure bring to pressure.
Once pressure is reached and steady steam is coming out reduce heat set your timer to maintain high pressure for 40 minutes.
Turn heat off after time is up.
Allow pressure to reduce naturally.
When pressure is off open the pot you can thicken if you desire I served mine over mashed potatoes and with broccoli and beans.