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January 1999 Issue
Soups and Stews
by Philip R. Gantt
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Quick Beef Stew

  • 3 lbs. lean beef cut into cubes
  • Oil or bacon grease for browning
  • 2 medium size diced onions
  • 3 stalks celery sliced into chunks
  • 4 medium size carrots, cut into chunks
  • 4 medium size potatoes, cut into chunks
  • 1 lb. green beans sliced into 1" lengths
  • 4 T. flour (more if necessary)
  • Salt and pepper to taste
  • 1 bay leaf
  • ½ tsp. Maggi seasoning
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Kitchen Bouquet
Braise the chunks of meat with the onion in a pressure cooker and then add the water. Put the lid on the pressure cooker and bring to a boil. Reduce heat to low and let cook under pressure for 30 to 45 minutes. Transfer the pressure cooker to a sink and run cold water over the lid to reduce the internal pressure. Remove the lid and add the vegetables and seasonings. Stir. Add a little water (or wine if the mood strikes) if necessary. Replace cover and bring to a boil again. Allow to cook under pressure for an additional 10 minutes. Cool lid with cold water and remove. Stir the ingredients and serve.
  • Yields: 10 servings
  • Preparation Time: 1 hour
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