- 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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