Recipe - Vegetable Brisket Soup

1 3lb boneless chuck roast
4 tablespoon Allpurpose flour
2 tablespoon Vegetable oil
1 Large onion, chopped
One half cup Dry red wine
1 cn (14 1/2or 13 3/4oz) beef
broth
3 tablespoon Tomato paste
2 Bay leaves
1 pound Carrots
1 pound Mixed small potatoes
(use red, purple, and
yellow potatoes)
1 md (One half lb) celeriac
or 3 stalks celery
One half pound Large flat green beans
2 tablespoon Water
1 tablespoon Worcestershire sauce
2 tablespoon Chopped fresh parsley leaves

1. Trim and discard excess fat and any gristle from beef. Cut beef into 1
1/4inch chunks. Place 3 T flour in shallow dish or pie plate; add half of
beef and toss to coat with flour.

2. In 6quart pressure cooker (see Note), heat 1 T oil over mediumhigh
heat. Add floured beef and cook, using slotted spoon, until browned on all
sides. Remove beef chunks to bowl after they brown. Add remaining oil to
pan; flour and brown the rest of the beef. Reserve any leftover flour.

3. Reduce heat to medium and add onion to cooker; sautd 1 minute. Add wine
and stir to loosen brownedon bits. Add broth, tomato paste, bay leaves,
and browned beef with accumulated juices. Cover pressure cooker and heat
over high heat to bring up to full pressure (15 lb). Re duce heat to
stabilize pressure and cook 15 minutes.

4. Meanwhile, prepare vegetables: Peel carrots and cut into 1inch lengths.
Scrub unpeeted potatoes well and cut into halves or quarters. Peel celeriac
and cut lengthwise into quarters, then slice. If using celery, cut into
1inch lengths.

5. After stew has cooked 15 minutes, release pressure immediately under
cold running water. Add prepared vegetables to pressure cooker; cover and
return to full pressure over high heat. Meanwhile, trim ends off green
beans and cut beans diagonally into 1 1/2inch lengths. When pressure
cooker reaches full pressure, release pressure immediately as before.
Remove and discard bay leaves from stew.

6. Add beans to stew and cook uncovered over medium heat just until they
softenabout 1 minute. In small cup, combine remaining 1 T flour with any
leftover flour, the water, and Worcestershire sauce. Stir flour mixture
into stew and continue to cook until sauce boils and thickens. Transfer
stew to serv ing dish and sprinkle with parsley.

Note: This recipe was tested in a 6quart stainlesssteel Presto Pressure
Cooker. If using another brand, follow manufacturer's directions for
heating and releasing pressure.

Country Living/Jan/94 Scanned & fixed by DP and GG

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Oct 26, 98