Servings: 6 to 8

1 tablespoon canola oil 1 tablespoon canola oil
1 1/2 lbs rump roast 1 ½ lbs rump roast
2 garlic cloves, chopped 2 garlic cloves, chopped
1 large onion, cut up 1 large onion, cut up
4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks 4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks 4 potatoes, cut into chunks
1 12 oz can plain diced tomatoes 1 12 oz can plain diced tomatoes
basil, salt & pepper (to taste) basil, salt & pepper (to taste)
1 -2 teaspoon dried parsley 1 to 2 teaspoon dried parsley
1 1/2-2 cups Beef broth 1 ½ to 2 cups Beef broth

Cut the roast into chunks, about 1 inch (or larger if that is your preference).
Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear.
Stir the meat, allowing it to brown on all sides.
Add the chopped garlic and stir for an additional minute.
Add the onions, carrots, celery, potatoes, diced tomatoes, basil, salt, pepper, parsley and beef broth.
Lock the pressure cooker lid in place and set to **Manual** (high heat and pressure) for 15 minutes.
When cooking time has expired release pressure using quick release.
At this point you can serve the stew or stir in the mushrooms and/or green beans letting it sit on warm for a few minutes.

OPTIONS  OPTIONS
For a heartier stew a can of choped mushrooms and/or slightly thawed frozen green beans can be stirred into the stew after pressure release.  For a heartier stew a can of choped mushrooms and/or slightly thawed frozen green beans can be stirred into the stew after pressure release.