Pressure Cooker beef stew + ingredients - 2015

This we made in the house,

We have been eating large! This week Debbie made Lasagne and the we made beef stew in the pressure cooker. This is Mexican friendly, meaning it is all available here in Puerto Vallarta, Mexico,

Beginning of November 2015 - At private slip in Nuevo Vallarta in Banderas Bay, Mexico

But this has ingredients that we can purchase locally. The other pot roast we made in the US we can not get the ingredients for here.

INGREDIENTS;:

3 lbs chuck roast - Coat roast with SeasonAll

1tablespoon Season-All salt

1tablespoon olive oil

1cup peeled baby carrots

1cup chopped celery

1cup sliced onion

1 3⁄4cups water

1⁄4cup Worcestershire sauce

5medium potatoes, peeled and cut in half lengthwise

1⁄2teaspoon pepper

2teaspoons beef bouillon powder or 2 teaspoons beef base

2bay leaves

DIRECTIONS:

Coat roast with SeasonAll.

In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.

Add carrots, celery and onions when meat is nearly browned.

Add water and Worcestershire sauce.

Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.

Lock pressure cooker lid in place and bring to pressure over medium-high heat.

Adjust heat to stabilize pressure at about medium pressure.

Cook for one hour.

Release pressure naturally - don't use quick release.

As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.

If not, add water, if necessary, and return to pressure.

When done, release pressure and serve.

Here's a recipe for SavoryPot Roast a La Pressure Cooker from Food.com: