1 ½ lb chuck meat
1 cup tomato sauce (optional)
1 – 1 ½ qt. water – heated in pressure cooker, just enough to almost cover the meat
Brown meat in pressure cooker or dutch oven in oil & butter. Add 1 carrot, roughly chopped; 1 onion, roughly chopped; 1 clove garlic, crushed and continue to saute until the vegetables are soften. Add ½ tsp. crushed thyme, 1 tsp dried parsley, salt & pepper to taste. Add the tomato sauce and enough water to almost cover. Cook under pressure for 20 minutes (or 1 hr. on stove top or in a 350˚ oven, covered). Remove carrot and onion.
Saute 2 chopped carrots and 1 chopped onion in frying pan. Add to cooked meat in pressure cooker. Add 2 potatoes, peeled and chopped to pot. Cook under pressure for 5 minutes longer. Then add 1 cup of frozen vegetable of choice, simmer till veggies are tender, 2-3 minutes longer.
Thicken stew with a roux made by melting 3 Tbl. Butter in small frying pan and adding 2 Tbl. Of flour, cooking flour until light brown.
Serve with Dumplings.