5 Servings 25 min Cook
1/2 Cup Wheat Flour
2 Tsp Salt
1 Tsp Pepper
1 1/2 Lb Beef Chuck
1 Cup Beef Stock
1 Cup Tomatoes
1 Tsp Paprika
1 Tsp Rosemary
1 Tsp, leaves Thyme
1 Tbsp, crumbled Bay Leaf
1 Cup, chopped Onions
2 Clove Garlic
2 Cup chopped Carrots
3 Potato large (3" to 4-1/4" dia) Potato
1/2 Cup Peas
1 Cup chopped Celery
Mix 3/4 of the flour, salt, and pepper in a large bowl.
Add cubed beef and roll until well coated.
Add olive oil to pressure cooker, then add the coated beef and remaining flour.
Brown beef, turning every 2 minutes.
When beef is browned (do not drain), add stock,tomatoes, paprika, rosemary, thyme, bay leaf, onions, and garlic.
Cook on low pressure for 10 minutes; vent when complete.
Remove lid and add remaining ingredients (carrots, potatoes, peas, and celery).
Cook another 10 minutes on low pressure, followed by natural release.
Recipe inspired by: http://nescopressurecooker.