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Beef Stew 2

Ingredients



Instructions

  1. In a pressure cooker, brown roast on all sides in oil. Remove roast. Add cooking rack; return roast to pan. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed). Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm.
  2. Pour juices into a cup or bowl; skim fat.
  3. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves.
  4. Combine cornstarch and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Serve with the meat and vegetables.

6 servings


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