Beef Stew

• 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

1. Cut roast into 1 inch chunks.
2. Heat oil in pressure cooker (lid removed).
3. Brown beef in oil on all sides.
4. Season with salt, pepper, boullion cubes, and garlic powder.
5. Add the celery and stir.
6. Layer on the onion.
7. Layer on the potato.
8. Add the carrot to the last layer.
9. Pour in the water and bring to a boil.
10. Put the lid on the pressure cooker.
11. When steam is 6 inches above the valve place the weight on the valve.
12. Reduce heat to Med-Med/High.
13. Cook for 30 min.
14. Remove pressure by running cold water over lid.
15. Remove the lid and place back on stove.
16. Stir in Worcestershire sauce gently.
17. Thicken if desired and serve over rice.

beef roast, carrots, celery stalks, onion, baking potatoes, corn oil, water, beef boullion, garlic, worcestershire sauce, salt, rice

Taken from online-cookbook.com/goto/cook/rpage/00060A (may not work)