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Name: Beef Stew Pressure Cooked
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion; sliced; 4 sm Peeled Potatoes; 1 sm Carrot; chunked; 1 tb Shortening; 1 lb 1-in Cubed Stew Beef; 1/2 c Water; 1 pk Frozen Peas; 1 cn (15 oz) Stewed Tomatoes; 1 1/2 ts My Seasoning (follows)

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INGREDIENTS

1 lg Onion; sliced
4 sm Peeled Potatoes
1 sm Carrot; chunked
INGREDIENTS
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1/2 c Water
1 pk Frozen Peas
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)

INSTRUCTIONS

A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken. Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Posted to MM-Recipes Digest by "John Weber" on Nov 18, 98

NOTES

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Beef Stew Pressure Cooked

1 lg Onion; sliced
4 sm Peeled Potatoes
1 sm Carrot; chunked
 INGREDIENTS
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1/2 c Water
1 pk Frozen Peas
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE    Heat the cooker.  Add shortening. Brown the meat.  Add the vegetables,  stewed tomatoes, and water, and place over the meat.    Close the cover securely.  Place pressure regulator on vent pipe and cook  10-12 minutes with pressure regulator rocking slowly. Cool cooker at once.  If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and  stir into stew to thicken.    Another method of preparing stew is to cook the meat separately 8-10  minutes, then add the vegetables and cook 5 more minutes with the presure  regulator rocking slowly.    My Seasoning: 1 part garlic powder, 1 part onion powder,      1/2    part black pepper. Mix well before measuring and adding to the  recipe.    Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Nov 18, 98

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 6 Servings

Calories: 49
Calories from Fat: 15 (31%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0.8mg		0 %
Sodium 51.4mg		2 %
Potassium 72.5mg		2 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 4.3g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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