Ingredients

• 3-3.5 lbs of stew meat
• 3/4 cup finely chopped yellow onions
• 2/3 cup finely chopped celery
• 1 can Swanson Beef Broth (Regular sodium included)
• 1/2 tsp dry minced garlic
• 4-5 medium-large red potatoes
• 2 1/2 cups mini carrots (While whole)

Preparation

1. Slice stew meat to 3/4-1” semi-cubic pieces, salt, pepper, and brown in a fry pan with olive oil.
2. Remove the meat to the pressure cooker and use some water (~1/4 cup?) in your pan and your spatula to scrape the drippings in as well.  Add the can of broth, parsley, garlic, onions, and celery.
3. Set pressure cooker for 15 minutes and use the time to prep your veggies!
4. Cut the carrots to 1/4-1/2” pieces depending on diameter. And 2-3 inch pieces for the potatoes.
5. Place carrots, then potatoes in the cooker and lightly salt the potatoes.
6. Cook again for a setting of 23 minutes.
7. Enjoy the beefiness.

Tips

Make sure the meat is well browned, just but not burned, this is going to generate much of the deep beefy flavor.

Potato size depends on type, reds and yellows 1.5-2.5″, Russets 2-3.5″  They just cook at different rates.