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