*  Exported from  MasterCook  *

                        Beef and Vegetable Stew

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pressure Cooker                  Soups & Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      tablespoons   vegetable oil
  1 1/2  pounds        beef chuck -- cut in 1" cubes
  2      tablespoons   all-purpose flour
  1      medium        leek -- bias cut 1-inch
    1/2  cup           beef stock
  1      can (8 oz)    tomato sauce
  1      tablespoon    Worcestershire sauce
  1      teaspoon      dried basil
  3      medium        carrot -- bias cut 1-inch
  2                    celery ribs -- bias cut 1/2-inch
  1      cup           tiny frozen peas -- thawed
                       Salt and pepper

1.  Heat the oil in the pressure cooker over medium-high heat.  Add the meat
and cook uncovered, turning, until well browned, 6 to 8 mediums.  Sprinkle on
the flour and cook, stirring, 1 minute.  Add the leek, beef stock, tomato
sauce, worcestershire sauce and basil.

2.  Cover and bring to high pressure.  Reduce heat to stabilize pressure and
cook 10 minutes.  Release pressure by running cold water over the cover.  Add
the carrots and celery.  Cover and return pressure cooker to high pressure.
Reduce heat and cook 5 minutes.  Release pressure and add the peas.  Season
with salt and pepper to taste and serve.

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