Billy Soup

• 1 12 lbs stewing beef
• 1 (18 ounce) can stewed tomatoes
• 1 (16 ounce) bag california-blend frozen vegetables
• 2 russet potatoes, washed, peeled, cut into one inch cubes
• 13 cup macaroni
• Tabasco sauce, to taste
• water, to cover meat
• 2 tablespoons extra virgin olive oil
• salt, to taste
• pepper, to taste

1. Season beef with salt and pepper.
2. In a pressure cooker, brown stew beef in olive oil for about 5 minutes or until all sides of beef are browned (high heat).
3. Cover beef with enough water to be submerged- but not too full.
4. Place lid on pressure cooker and cook for 20 minutes on high heat.
5. ~The bobber/steam release should go wild!
6. Lower heat and give pressure cooker a swirl- to release any pieces that may be stuck to the bottom and cook for an additional 30 minutes on medium-low heat.
7. Take cooker off of flame and let cool (follow your cooker's instructions- mine says to place under running water until bobber recedes.
8. ).
9. Open lid and stir with wooden spoon.
10. Add frozen veggies, tomatoes, potatoes to pot.
11. Re-cover and cook on medium heat for 25 minutes.
12. Cool off cooker- again- open lid and add handful of macaroni.
13. At this point, you may either replace lid and cook for additional 5 minutes, or keep lid off and cook pasta to al-dente.
14. You choose.
15. Season with more salt and pepper and add tabasco to liking.

stewing beef, tomatoes, californiablend, russet potatoes, macaroni, tabasco sauce, water, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/billy-soup-281222 (may not work)