This is inspired by a pressure cooker recipe from one of my favorite writers, Lorna Sass. We’ve modified it to make it more like the Danish traditional beef and potato dish that Stig grew up with.

3 slice of bacon, diced

1 large or 2 medium onions, chopped

1 C strong coffee or espresso (Note: the final dish does not taste like coffee; the flavor blends into the taste of the beef and onions. But if you don’t want to use coffee, you can substitute beef broth.)

2 T Worcestershire sauce

2 lbs beef stew meat or roast, trimmed of fat and cut into 1-inch cubes

2 bay leaves

3 lbs medium potatoes, peeled and cut in half

1 C grated cheddar or colby cheese

Salt, pepper

1/4 C chopped fresh parsley

In a large pressure cooker, saute the bacon pieces until crisp. Transfer the bacon pieces to a bowl.

Saute the onions in the bacon grease until softened. Add the coffee, Worcestershire, beef, and bay leaves. Stir well.

Set the potato halves on top of the meat; don’t stir them in.

Pressure cook for 20 minutes. Remove from heat and allow pressure to release naturally for 15 minutes. Then release the pressure and open the cooker.

Use a slotted spoon to lift out the potatoes and place them in a large bowl. Season them with salt and pepper and mash them coarsely with a large fork. Stir in the grated cheese.

Season the beef stew to taste. In shallow bowls, place a large spoonful of the potatoes and then ladle the hot stew around it. Garnish with the reserved bacon bits and lots of fresh parsley.