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From the Kitchen of: Kathy/MA from Kitchen Chat
| 1 | lb | Stew beef |
| 1/4 | C | Flour |
| 1/2 | C | Chopped onion |
| 3 | tbsp | Oil |
| 1 | tsp | Salt |
| 1 | C | Tomato juice |
| 1/4 | tsp | Garlic powder |
| 1/8 | tsp | Pepper |
| 1 | C | Carrots |
| 1 | C | Potatoes |
| 1/2 | tsp | Salt |
| 1/2 | C | Celery |
| 1 | C | Water |
| 1/2 | tsp | Worcestershire sauce |
Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 20 minutes. Add potatoes, carrots, celery, 1/2 tsp. salt, Worcestershire sauce and water. Pressure cook 15 minutes. Thicken sauce and serve.