Beef Stew
US Copy write # TXu 1-354-553
1 lb Stew meat
1 cup Carrots pealed & quartered or whole baby carrots
2 cups Pealed & cut in 2" squares Russet Potatoes
1 cup Onion quartered or baby onions
Salt or to taste
Black Pepper or to taste
Paprika or to taste
Garlic, granulated
1 cup All purpose flour
2 Tblsp. Corn starch
1 cup Beef broth
1 Tblsp Kitchen Bouquet
1 12 oz can Minced Tomatoes
Sprinkle Stew meat with salt, pepper, paprika, garlic and cover with flour. Turn over and repeat process. Put on rack in bottom of pressure cooker with 1/2 cup beef broth. Seal lid. Turn flame under pot to high (10). When starts to chatter, cook for 10 minutes. Turn fire off, remove from burner and let sit for 5 minutes. Put pot in sink and run cold water over it until pot is cold (about 3 minutes). Remove lid. Add 2 Tblsp. Corn starch to 1/2 cup cold beef broth & stir until smooth: add to hot drippings, meat, beef broth, kitchen bouquet & stir until smooth. Put all ingredients in Pot; add salt & paprika to taste. Bring to a boil & simmer for 30 minutes or until carrots, onions & potatoes are tender: stirring often. Add salt & pepper as needed. Serves 4-6Serve
Alone or over favorite bread
Serve With
Milk, Red Wine or Iced Tea
Beef A, B 3, B 12, Zinc, Iron Carrots A, Beta-Carotene
Potatoes B 9, C, Potassium, Fiber Tomatoes C, Potassium
Garlic diallyl disulfide, S-allylcysteine, Sulfur Compounds
Onions A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds
by Frances M. McCrory-Meservy