Ingredients
2 cups cubed beef flank steak (1/2-inch cubes)1 medium onion, sliced1 garlic clove, minced1 tablespoon canola oil1 can (14 ounces) onion-seasoned or regular beef broth1 can (14-1/2 ounces) Italian stewed tomatoes2 cups diced peeled potato1 cup coarsely chopped fresh broccoli1 celery rib, thinly sliced1/2 cup minced fresh parsley2 teaspoons Worcestershire sauce1/4 teaspoon each salt, pepper and crushed red pepper flakes1 tablespoon cornstarch1 tablespoon cold water
Preparation
In a pressure cooker, cook steak, onion and garlic in oil until meat is no longer pink; drain. Add broth; simmer for 10 minutes. Add the vegetables, parsley, Worcestershire sauce and seasonings.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer’s directions until pressure is completely reduced.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Bring to a boil over medium heat; cook for 2 minutes or until thickened.
