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Beef Stew
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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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