Effort: Easy
Servings: 6

1 12 oz can stewed tomatoes
1 cup beef stock
6 shallots peeled
3 garlic cloves chopped or
(2 tsp mined garlic)
1 lb stewing beef in 1 in cubes
1 fresh rosemary sprig or
(1 tsp dried rosemary)
1 bay leaf
2 tsp red wine vinegar
2 large peeled potatoes 1 in cubes

Heat oil in an uncovered pressure cooker 6 qts or larger.

Add beef and brown stirring for 2 minutes.

Add shallots and garlic and stir for 1 minute.

Turn off burner.

Add stock, rosemary, bay leaf, vinegar and tomatoes. Stir and put on pressure lid.
Bring to high pressure and cook for 12 minutes.

Turn off burner and fast release pressure.

Stir and add in potatoes.

Put on pressure lid and bring to high pressure for 5 minutes.

Turn off burner and fast release pressure.

Stir and season with pepper. Remove and discard rosemary and bay leaf.