Ingredients: |
Ingredients: NOTE: This recipe requires a pressure cooker!
2 pounds beef stew meat
1 or 2 beef soup bones
Adolfs meat tenderizer
1/2 cup diced onion
5 medium potatoes, cut into approx 1" chunks
1 small rutabaga, diced
5 stalks celery, diced
5 medium-large carrots, diced
1/2 small head of cabbage, chopped
1 46-ounce bottle Campbells tomato juice
4 tablespoons Worcestershire sauce
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Directions: |
Directions:Put 1/4 cup vegetable oil in an 8-quart pressure cooker, heat on medium high. Cut up stew meat into 1-2 inch pieces, remove any large fat pieces, sprinkle liberally with Adolfs meat tenderizer and set aside. When oil is hot, put soup bones in pressure cooker and brown well on all sides. Remove from pot. Place stew meat in pressure cooker and brown well, keep stirring until all is browned and moisture is gone. Add soup bones back in with 2 cups water, put on lid and place pressure regulator on 15 pounds. When it comes to pressure, set timer for 25 minutes. Pressure regulator should "jiggle" about every 5 seconds.
Meanwhile, cut up all vegetables into similar sizes and put in a large bowl. When time is up on meat, remove from heat and run cold water over pressure cooker to release pressure. Remove soup bones and discard. Put all the vegetables in the pot, it will probably fill up to the top. Slowly add the whole can or bottle of tomato juice allowing it to seep to the bottom. You may need to use the handle of a wooden spoon to push in and move things around, so the vegetables sink a little, you want ½" to 1" space from the top. Add in Worcestershire sauce, place lid back on and put pressure regulator at 10 pounds. Bring back up to temp and when it starts to jiggle, set timer for 10 minutes. Run cold water over until you can open the lid. Stir pot and allow to sit on counter to cool a little. You can eat right away, however, the sauce gets thicker and it keeps tasting better day 2-4. |
This recipe for Grandma Fisher's Beef Stew is from