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- William Bohannon
- 2-1/2 lbs (1.1 kg). English cut beef roast or stew meat
- 4 carrots, peeled and cut into sticks
- 3 celery stalks, sliced
- 1 large onion, peeled and cut into 8 chunks
- 3 brown Idaho baking potatoes
- 1/4 cup (60 ml) corn oil
- 1 qt. water
- 2 beef boullion cubes
- 1 tsp (5 ml). garlic powder
- 1/4 cup (60 ml) Worcestershire sauce
- salt and pepper to taste
- cooked rice, optional
- Cut roast into 1 inch chunks.
- Heat oil in pressure cooker (lid removed).
- Brown beef in oil on all sides.
- Season with salt, pepper, boullion cubes, and garlic powder.
- Add the celery and stir.
- Layer on the onion.
- Layer on the potato.
- Add the carrot to the last layer.
- Pour in the water and bring to a boil.
- Put the lid on the pressure cooker.
- When steam is 6 inches above the valve place the weight on the valve.
- Reduce heat to Med-Med/High.
- Cook for 30 min.
- Remove pressure by running cold water over lid.
- Remove the lid and place back on stove.
- Stir in Worcestershire sauce gently.
- Thicken if desired and serve over rice.
- A recipe for the working Mom.
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