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1. まずは野菜の下ごしらえから。
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2. にんじん、セロリ、玉ねぎ、マッシュルームを粗みじん切りに、ニンニクはみじん切りにしておく。
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3. 次に牛ほほ肉の下ごしらえ。牛ほほ肉はあらかじめ水気を拭いておく。
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4. 大きめのひと口大に切り分ける。
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string(21) "密閉袋に入れる"
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string(19) "2021-06-01 02:12:34"
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string(10) "image/jpeg"
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string(5) "image"
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5. 切り分けた牛ほほ肉を、密閉袋に入れる。先ほど粗みじん切りにした野菜の中から玉ねぎ、人参、セロリ各少々を入れ、赤ワイン（分量外）を全体が浸るくらいに入れ、袋を閉じて冷蔵庫で一晩寝かす。
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6. 一晩寝かした牛ほほ肉は事前に冷蔵庫から出し、室温になるまで置いておく。室温になったら肉を取り出し、水気を拭いて、軽く塩胡椒をし、小麦粉を全体的にまぶす。
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string(12) "肉を焼く"
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string(19) "2021-06-01 02:12:36"
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7. フライパンにオリーブオイルを引き、中強火で肉を焼き付ける。全体的に焦げ目が付いたら圧力鍋に移す。
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11. しんなりするまで炒めたらこちらも圧力鍋に入れる。
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12. 上の材料に記載の［★味付け調味料］を全て入れ、胡椒（分量外）で味付けし、蓋をして20分煮込む。圧が下がるまで冷まし、蓋を開け、再度火にかけ、10〜15分とろみが出るまで煮込む。
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14. 付け合わせのマッシュポテト作り。ジャガイモはよく洗い、鍋で水から7〜8分茹でる。竹串がすっと通るくらいになったらザルにあけ、皮を剥く。
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15. 皮を剥いたジャガイモは空の鍋に戻して弱火にかけ、軽く水分を飛ばして粉ふき芋にする。
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19. 皿に肉を盛り、ソースをたっぷりかけ、マッシュポテト、クレソンを添えたら完成！ 重めの赤ワインと一緒にどうぞ。
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お肉が柔らかくて絶品！
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