Beef Stew

This stew is less starchy than traditional recipes, but can be served over potatoes or rice. It can also be made as a pure vegetarian dish by omitting the beef and ham, and using vegetable stock in place of beef stock. Excellent with a light sprinkling of fresh grated Parmesan cheese. Use a 4-quart pressure cooker and a small saute pan.


1/2 cup diced ham1-2 lbs. cubed, lean beef (eye round, e.g.)
2 cans Diced Tomatoes (14.5oz)1/2 lb. chopped Cauliflower
1/2 lb. Fresh Green Beans, chopped 1 small chopped Onion
1 pkg sliced Mushrooms (8oz) 1/2 lb. Celery, chopped
2 cloves fresh Garlic, minced Safflower and/or Olive Oil for sauteeing
1/2 cup red wine3 Cups Beef Broth (1 box Swanson's)
Seasonings: 1 tsp. each Oregano Leaves, 1 tsp. Basil Leaves; crushed red pepper (optional)
1/4 cup fresh, chopped Parsley & 1 Bay Leaf; Salt & Fresh Ground Pepper to taste


  1. Saute the mushrooms and set aside.
  2. Saute the beef with some of the garlic until browned. Set aside.
  3. Saute the onion and the rest of the garlic until lightly browned.
  4. Stir in the celery and cook about 2 minutes. Stir in the cauliflower and green beans.
  5. Cook for about 2 minutes then stir in the ham
  6. Add the canned tomatoes, the seasonings, and bring to a simmer.
  7. Stir in the beef and the wine. Add the seasonings and stir again.
  8. Add salt and fresh ground pepper to taste.
  9. Cover and bring up to pressure. Cook for 10 minutes.
  10. Adjust salt and pepper. Serve.