When pressure cooking beef, you want something with a little fat in it like chuck; eye of round, for instance, might come out dry. Also, when pressure cooking beef, do NOT release the pressure with a valve or by putting the PC in the sink and running cold water over it; allow the PC's pressure to come down by itself after you turn off the heat. Releasing the pressure too quickly can make certain meats (especially beef) somewhat stringy. I posted this recipe in the past from Lorna Sass; it's a good starting point for timing for pressure cooking meats. It's for a curry, but if you leave out the curry paste you essentially have stewed beef. Here's a post for a great pressure cooker curry which uses Patak's curry paste. I find a equal parts of the mild and hot paste suits my palate just fine, but if I'm having a real yearning for hot-as-hades food I'll use all hot paste: CURRY IN A HURRY This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is a recipe that's ridiculously easy yet produces delicious food. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release

Ginger, I made it again 2 nights ago and I served it over noodles :) We liked it almost as much as over the potatoes (and it's a lot easier than making whipped potatoes). Seasonal is a seasoned salt made by McCormick with garlic, paprika, onion, chili pepper, black pepper, celery seed, nutmeg and coriander in it. I don't use it often (just when I'm not sure what to use to make something flavorful!) Woodie2--the carrots are my favorite part so I cut up an entire bunch for the stew. Ann

Beef roast- 3-4 lb beef arm roast- for tenderness 3 cups water 1 medium chopped into slices yellow-and or- red onion 1 packet dry onion soup mix 1 small bag of baby carrots 5 white round potatoes chopped into cubes whit skins on-explain later 1 can of drained mushrooms(or 2 depending on how much you like them) 2 tbsp salt pepper seasoned to taste 2 tablespoon garlic powder- or you can replace salt with garlic salt 2-3 tablespoons of extra virgin olive oil basil,oregano,and any other of your favorite seasonings In crockpot mix together 2 cups water, half packet of onion soup mix, salt and pepper and any other seasonings. Put crockpot on high and let soup warm while we move to the next step Have a large skillet- big enough for the roast- place on stove with olive oil and turn stovetop to medium- let this heat up while your seasoning the beef First cut the beef roast in halves. Blot dry with a paper towel.. next take a knife and make slits in the beef against the grain all the way across just enough to score it for seasonings. season the beef the with the seasonings from above.. Braize the beef for about 5-8 minutes on each and everyside of the beef- until it has a nice brown coat. Once browned use a knife to poke slits through the beef to help the flavors cook through. Next step place the browned beef in the crockpot and put crock pot to either A) medium (will take apprx. 6-8 hours) B) leave it on high (apprx. 4-5 hours) Next in the skillet you had braized the beef in, add your potatoes, carrots, 1 cup water, the rest of the onion soup mix, the chopped onions, mushrooms as well as any seasonigs you desire leave skillet on medium and let simmer while coverd for apprx. 10 -15. This is why you leave the skins on the potatoes, it allows the potatoes to get soft yet the skin keeps them intact as they dont crumble..... yet. Once that has simmered simply pour into your crockpot. cooked for the alotted time. The roast and potatoes will be melt in your mouth, and with the onion/beef gravy on top will be flavorfull.

Glad you posted this. It's one of my favorite recipes from the New McDougall Cookbook. I use vegetable broth and throw in other vegetables too. Any way you make it, the flavor is excellent and it's so good on a cold night with crusty bread. Yum...