*  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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