Ingredients: 2 tablespoons all-purpose flour 1 pound beef chuck or pork shoulder roast, cut into 1-inch pieces 2 tablespoons cooking oil 2 cups celery, cut into 2-inch pieces (2 stalks) 2 cups carrots, peeled and cut into 1-inch pieces (4 medium) 3 medium potatoes, peeled and cut into 1-inch pieces (1 1/2 cups) 1 cup cubed, peeled turnips (1 medium) 1/2 cup coarsely chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon dried basil, crushed 1/2 teaspoon dried thyme, crushed 1 bay leaf 1-1/2 cups vegetable juice Salt to taste Pepper to taste Snipped fresh chives or parsley Directions:1. Place flour in a plastic bag. Add meat, a few pieces at a time, shaking to coat. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat. 2. Return all the meat to cooker and add celery, carrots, potatoes, turnips, onion, garlic, basil, thyme, bay leaf, and vegetable juice. 3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes. 4. Allow pressure to come down naturally. Carefully remove lid. 5. Season with salt and black pepper to taste. Sprinkle with chives or parsley. |