Beef Stew in a 6 qt IP by Rich Lum

4 cups frozen homemade IP beef stock

1 pound stew meat

2 celery stalks

2 carrots

1 onion

1 cup frozen corn

2 large potatoes

1 cup leftover cooked white rice

1 can whole stewed tomatoes

1 small can tomato sauce

1 can diced tomatoes

1 clove of garlic

1 tablespoons Worcestershire

Salt, pepper

Put the frozen stock in your pot and set to sauté

Brown your meat over medium high heat in a skillet. When done add to the pot

Add garlic,onion, rice, salt and pepper to your pot

Add the whole stewed tomatoes..break them up with your hands, add tomato sauce and diced tomatoes

Close and seal your lid

Set pot to manual 15 minutes.. Allow a 5 minute NPR

Add potatoes, celery, carrots and corn

Set your pot to manual 4 minutes ..do a Controlled Pressure Release

To thicken the stew use any of these

1 cup of leftover white rice ..add at the beginning of the cooking

Cornstarch or potato starch slurry

Grate a large peeled Russet potato ..add at the beginning of the cooking

Flour and butter Roux

The homemade beef stock gives the stew the all day simmered taste

You can increase the meat and veggies without changing the cook times

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