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24 25
1 lb Beef brisket
1 tbsp Olive Ooil
3 Cups Water
2 Medium Size Carrots, Chopped
1 Potato, Cubed
1 Bell Pepper, Cubed
2 Celery Stalks, Chopped
1 Small Onion, Finely Chopped
2 Bay Leaves
½ Cup Water
2 tbsp Flour
1 tsp Salt
½ tsp Pepper
INGREDIENTS
Beef Stew
Trim off excess fat on the beef brisket. Thoroughly wash it
and dry with paper towel. Cut the beef into 1-1.5 inch cube
chunks, and generously season the beef cubes with salt and
pepper. Heat the oil in the bottom of the pressure cooker on
the “Saute” program. Cook the beef until it’s browned on the
outside. Then choose the “Meat/Stew” program, add water and
continue cooking for another 20 minutes. Meanwhile, prepare
the veggies – dice and slice. When the meat is done, open
the pressure cooker lid, combine the meat and the rest of the
ingredients together, and stir thoroughly. Add salt, pepper,
and bay leaves to taste. “Stew” for another 10 minutes. Cook
until the vegetables are tender. After the cooking is completed,
allow the pressure release naturally. Serve immediately with
pasta, rice or just eat it as is.
DIRECTIONS
Mains and sides
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