Beef Stew
This stew is less starchy than traditional recipes, but can be served over potatoes or rice. It can also be made as a pure vegetarian dish by omitting the beef and ham, and using vegetable stock in place of beef stock. Excellent with a light sprinkling of fresh grated Parmesan cheese. Use a 4-quart pressure cooker and a small saute pan.
Ingredients:
| 1/2 cup diced ham | 1-2 lbs. cubed, lean beef (eye round, e.g.) |
| 2 cans Diced Tomatoes (14.5oz) | 1/2 lb. chopped Cauliflower |
| 1/2 lb. Fresh Green Beans, chopped | 1 small chopped Onion |
| 1 pkg sliced Mushrooms (8oz) | 1/2 lb. Celery, chopped |
| 2 cloves fresh Garlic, minced | Safflower and/or Olive Oil for sauteeing |
| 1/2 cup red wine | 3 Cups Beef Broth (1 box Swanson's) |
| Seasonings: 1 tsp. each Oregano Leaves, 1 tsp. Basil Leaves; crushed red pepper (optional) | |
| 1/4 cup fresh, chopped Parsley & 1 Bay Leaf; Salt & Fresh Ground Pepper to taste | |
Preparation:
- Saute the mushrooms and set aside.
- Saute the beef with some of the garlic until browned. Set aside.
- Saute the onion and the rest of the garlic until lightly browned.
- Stir in the celery and cook about 2 minutes. Stir in the cauliflower and green beans.
- Cook for about 2 minutes then stir in the ham
- Add the canned tomatoes, the seasonings, and bring to a simmer.
- Stir in the beef and the wine. Add the seasonings and stir again.
- Add salt and fresh ground pepper to taste.
- Cover and bring up to pressure. Cook for 10 minutes.
- Adjust salt and pepper. Serve.