Source:

William Bohannon

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

A recipe for the working Mom.