Ingredients

• 1 ½ lb. beef for stew
• 1 medium onion, chopped
• 2 Tbs. vegetable oil
• 2 bay leaves
• 16 oz. bag of frozen mixed vegetables (carrots, corn, peas, green and Lima beans)
• 1 packet of McCormick brown (onion, or mushroom) gravy mix
• 6 cups of water
• 3 medium size potatoes, peeled and quartered
• Salt and pepper to taste
• Maggie seasoning to taste
• 1 Tbs. chopped parsley (optional)
• 1 Tbs. chopped dill (optional)

Instructions

1. Heat your pressure cooker with  2 Tbs. of vegetable oil.
2. Rinse the stew meat, pat dry with paper towel, and add to the pressure cooker.
3. Brown the meat on all sides, stirring frequently to prevent sticking and burning.
4. Once the juices are almost cooked out, add the chopped onion and sauté 2 minutes.
5. Add the vegetables, potatoes, bay leaves.
6. Salt lightly (account for the additional salt in the gravy mix).
7. Add 6 cups of water, or more, as long as the total content does not exceed ¾ of your cooker’s capacity.
8. Follow the manufacturer’s instructions on securing the lid and positioning the vent.
9. Bring to pressure.
10. Set your timer for15 minutes, as soon as the steam begins to escape from your cooker.
11. Cool the pressure cooker immediately by following the manufacturer’s instructions on releasing the pressure, and removing the lid.
12. Mix the gravy, per package directions, and add to the stew.
13. Add pepper, Maggie Seasoning, and additional salt, if needed.
14. Bring to boil, and cook for 2 minutes.
15. Turn off heat.
16. Remove and discard the bay leaves.
17. Add parsley and dill.

Notes