Instructions: Remove all visible fat from beef. Cut in large chunks. Spray with Pam and dust with flour (I toss them in a plastic bag). Working in batches, brown the beef cubes in the pressure cooker. I spray the cooker with Pam and also add a scant tsp. of oil for each batch (3 batches). When beef cubes are done saute the onion and celery until the onion is almost translucent.

Stir in the garlic and saute until fragrant. Add beef back to pot with accumulated juices. Also add 1 cup of the beef stock and all other ingredients except the potatoes, carrots and corn. Bring to full pressure

(155lbs on my Futura), reduce heat and cook for 12 minutes. Release pressure, fish out beef cubes, cut them in half, add them back to the pot, along with the potatoes and carrots. Add more liquid to cover the vegetables. Bring to full pressure again, reduce heat and cook for 3 more minutes.

Allow pressure to come down naturally. Open and remove the bay leaf and add the corn. Adjust seasonings and serve. I like to shred the beef after its in the bowl, but before serving. My husband prefers his in chunks.

NOTES : I start with very big beef cubes, probably 2", for the first 12 minutes of cooking. Then cut them in half for the last 3 minutes.

I use the one diced potato as "thickener". It will disintegrate. I dice the celery fine so it "dissolves" too (my kids wont eat it otherwise). I think the beef could be reduced to 1 pound, but then I like vegetables more than meat.

I use a beef soup base (Tones) to make the stock. One tablespoon in 1 cup of water. The remaining two cups of liquid can be plain water.

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