60
Beef Stew
4 pounds beef, cut into 1-inch cubes
3 tablespoons vegetable oil
12 potatoes, halved
4 onions, sliced
12 carrots, halved
3 cups green beans
3 cups tomatoes
Salt and pepper
2 cups water
* * * * * *
3 tablespoons flour
¾ cup water
Heat oil in canner over medium heat and brown meat. Add potatoes, onions,
carrots, green beans, and tomatoes. Season with salt and pepper, as desired.
Add water.
Close cover securely. Place pressure regulator on vent pipe and cook for
8 minutes at 103 kPa (15 psi). Let pressure drop of its own accord. Make a
paste of flour and ¾ cup water and stir into stew to thicken.
15 to 18 servings
Swiss Steak
12 pounds round steak, 1 inch thick,
cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
Heat oil in canner over medium heat. Brown meat on both sides. Add remaining
ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook for 15 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
24 servings
Braised Beef
9 pounds boneless beef, round or
rump roast
3 tablespoons vegetable oil
Salt and pepper
4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
Heat oil in canner over medium heat. Brown roast well on all sides. Season
roast with salt and pepper. Add water and vegetables. Close cover securely.
Place pressure regulator on vent pipe and cook for 40 minutes at 103 kPa
(15 psi). Let pressure drop of its own accord.
15 to 18 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 60
01785 4033-017A CUL English weighted gauge induction canner.indd 60
12/13/19 10:34 AM
12/13/19 10:34 AM
