Beef Stew With Vegetables

Recipe Ingredients

2 tablespoons	30ml	All-purpose flour
1 lb	454g / 16oz	Beef chuck or pork shoulder roast - cut 1" pieces
2 tablespoons	30ml	Cooking oil
2 cups	220g / 7.8oz	Celery in 2" pieces - (2 stalks)
2 cups	220g / 7.8oz	Peeled carrots in 1" pieces - (4 medium)
3 cups	711ml	Potatoes - peeled, and (medium)
		Cut into 1" pieces - (1 1/2 cups)
1 cup	237ml	Cubed peeled turnips - (1 medium)
1/2 cup	31g / 1.1oz	Coarsely-chopped onion - (1 medium)
2		Garlic cloves - minced
1 teaspoon	5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried thyme - crushed
1		Bay leaf
1 1/2 cups	355ml	Vegetable juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Snipped fresh chives or parsley

Recipe Instructions

Place flour in a plastic bag. Add meat, a few pieces at a time, shaking to coat. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat.

Return all the meat to cooker and add celery, carrots, potatoes, turnips, onion, garlic, basil, thyme, bay leaf, and vegetable juice.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

Allow pressure to come down naturally. Carefully remove lid.

Season with salt and black pepper to taste. Sprinkle with chives or parsley.

This recipe yields 4 main-dish servings (7 cups).

Nutritional facts per serving: calories 405; total fat 12g; saturated fat 4g; cholesterol 82mg; sodium 564mg; carbohydrate 43g; fiber 6g; protein 32g; vitamin A 182%; vitamin C 73%; calcium 7%; iron 33%.

Source:
Better Homes and Gardens at http://www.BHG.com

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