BUSY COOK'S BEEF STEW (20 minutes, high pressure)

3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks (or use 3 1/2 pounds pre-cut stew meat)

Salt and freshly ground pepper 1/4 cup flour

1 to 2 tablespoons vegetable oil

1 cup dry red wine

1/2 cup beef or chicken broth or water

1/2 packet (about 2 tablespoons) onion soup mix 1 teaspoon dried thyme

1 pound baby-cut carrots

6 to 8 large potatoes, scrubbed and halved

One 10-ounce package frozen French-cut green beans (optional) One 1-pound package frozen baby onions (optional)

1.Season meat with salt and pepper and toss in flour to coat lightly.

2.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Heat 1 table- spoon oil in Pressure Cooker and brown meat in two batches, adding more oil if needed. Return all browned meat to Pressure Cooker and add wine. Cook until half of wine evaporates.

3.Add broth, onion soup mix, and thyme. Set carrots and potatoes on top of meat.

4.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.

5.Set PRESSURE MODE for HIGH and COOK TIME for 20 minutes. Press START Button.

6.When Pressure Cooker beeps three times, STOP Light will illuminate. Allow pressure to come down naturally for at least 15 minutes. If you wish, quick-release any remaining pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.

7.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8.Transfer potatoes to a bowl and cover with foil. Use a paper towel to sop up surface fat on stew. (Or refrigerate stew overnight and remove con- gealed fat; return to Pressure Cooker and press BROWN and START to reheat.)

9.If you wish to add frozen vegetables, stir them in. Press BROWN and START Button and cook until vegetables are tender, 4 to 5 minutes. Adjust seasonings.

10.To serve, divide potatoes among plates and ladle stew on top.

Serves 8

35