Old Fashion Stewed Beef

Note: This recipe requires use of a pressure cooker.

1. In a large zipper bag, combine the flour, salt and pepper. Place the beef cubes into the bag, seal the bag and shake to completely coat, making sure to separate the cubes of beef from each other.
2. In a large pressure cooker pot, place a thin layer of vegetable oil (I started with 2 tablespoons) and heat over medium heat until hot.
3. Using tongs, remove the beef from the flour bag and shake off the excess coating. Place beef in the hot oil and brown for approximately 2 minutes per side. Note: Do not overcrowd the pan. They must brown in a single layer. I had to cook mine in 4 batches, removing the cooked beef to a plate until ready to move to the next step!
4. Add additional oil, if needed, to cook all of the meat. The beef will not be cooked throughout at this point! This step is only to help set the crust as well as create some flavor deposits on the pan to make the gravy.
5. Once it’s all been cooked, return all the meat to the pan and fill with enough water to just come to the top or barely cover the beef. The more water you add, the thinner the gravy will be in the end. I used 1 1/2 cups.
6. Secure the lid to the pressure cooker and set it to the low pressure setting.
7. From the time of pressurization (when the “jiggling” or steam release begins) cook the meat for 35 minutes. After the 35 minutes of pressure cooking, remove from heat and allow to depressurize naturally. The beef will continue to cook during this time.
8. Once the pressure has been released, remove the lid and return the pot to the burner. Allow to simmer on low heat for 5 minutes. Taste the gravy at this time. If you need to add additional salt and pepper, do so now and allow to simmer for at least 2 minutes after the additional seasoning is added.
9. To serve, create a bed of mashed potatoes and spoon the beef and gravy over the top.