In a pressure cooker, put finely chopped onions, 3 tbsp of olive oil, some good quality meat (beef or veal) cut into thumb-sized chuncks, carrots and potatoes cut into cubes, lots of peas, half glass of red wine and some sieved tomatoes puree.
Pour in the pot enough water to cover all the ingredients, add a tsp of salt, then close the pot with its lid and move it on the stovetop.
Heat the pot until you start to hear sizzling, then reduce the heat to minimum, and set your timer for 30 minutes.
When the 30 minutes are up, carefully release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
If you don't have a pressure cooker, feel free to use a normal pot, but consider that the meat will probably take an hour or longer to cook properly.