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    Beef Stew with Vegetables

    Source of Recipe

    Betty Crocker

    List of Ingredients

    • 2T. all purpose flour
    • 1 lb. beef chuck or pork shoulder roast, cut into 1 inch pieces
    • 2T. cooking oil
    • 2c. celery, cut into 2 inch pieces (2 stalks)
    • 2c. carrots, peeled and cut into 1 inch pieces (4 medium)
    • 1 1/2c. potatoes, peeled, and cut into 1 inch pieces (3 medium)
    • 1c. cubed, peeled turnips (1 medium)
    • 1/2c. coarsely chopped onion (1 medium)
    • 2 cloves garlic, minced
    • 1t. dried thyme, crushed
    • 1 bay leaf
    • 1 1/2c. vegetable juice cocktail
    • salt and pepper to taste
    • snipped fresh chives or parsley


    1. Place flour in a pastic bag. Add meat, a few pieces at a time, shaking to coat.
    2. In a 4 or 6 qt. pressure cooker heat 1T. of the oil over medium heat.
    3. Cook meat, half at a time, till brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain.
    4. Return all the meat to cooker and add celery, carrots, potatoes, turnips, onion, garlic, basil, thyme, bay leaf, and vegetable juice cocktail.
    5. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.
    6. Allow pressure to come down naturally. Carefully remove lid.
    7. Season with salt and pepper to taste. Sprinkle with chives or parsley.
    8. Makes: 4 main dish servings.




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