2-3 lb. Chuck Roast (or stew beef that is already cut up)
6-8 medium to large Potatoes
3/4 lb. Baby Carrots
1-2 ribs Celery
1 large Onion
1 cup frozen Peas
Salt to taste
1) Cut beef into chunks (leave fat on) and put into pressure cooker. Add salt and 2-3 cups water (do not fully cover the meat). Cook medium high heat with 15 lbs pres-sure. After pressure builds up, lower heat to medium and cook 20 minutes. (If you don’t have a pressure cooker, boil meat in a heavy covered pan for about 90 minutes on medium flame (or until tender). When the meat is done and you can open the pressure cooker, separate the meat from the broth to cool. De-fat meat & broth (use ice cubes to cool the broth and make quick work of this step).
2) While the beef is cooking, prep the vegetables: peel, wash & cut potatoes into chunks; cut baby carrots in half; thinly slice celery; peel and cut up onion. Put veggies in 8 qt. pot & add salt. Add water to just under level of veggies and boil on high heat until fork tender (15-20 minutes) or use the pressure cooker (with less water) & pressure for 7 minutes.
3) Make gravy. Put 1/2 cup oil into a skillet under medium high flame. Add 1/4 cup flour (may need a tad more) and salt. Stir & cook with a whisk until mixture turns a caramel color. Add 1/2 of beef broth and whisk until gravy is smooth – add more broth if gravy is too thick (you want it pretty thick because the veggie broth will thin it). Add meat to gravy and turn heat to simmer.
4) Pour off some of the veggie broth & reserve. Add meat & gravy mixture and stir. Add peas & stir. Cook on low for 10 minutes. Add more veggie broth if needed (mixture will thicken as it cools).
Feeds 8-10. For a smaller portion, cut ingredients in half.
Serve with cornbread and ENJOY!