FRENCH BEEF RAGOUT

FRENCH BEEF RAGOUT


2 Tbsp. extra virgin olive oil
1-1/2-lbs. beef chuck steak, cut into bite size pieces
3 Tbsp. flour
2 cups fresh pearl onions peeled or frozen onions
2 cups carrots, peeled and cut into 1-inch pieces
1 cup celery, sliced
2 medium russet potatoes, peeled and cut in small pieces
1 Tbsp. fresh basil, minced
1 bay leaf
1 tsp. salt
½ tsp. black pepper
1 cup spicy tomato vegetable juice


Pour the oil into the removable cooking pot and set to brown. Dredge the beef in the flour and place in the cooking pot. Stir occasionally as the beef browns. Sauté until the pieces are browned on each side. Add the remaining ingredients and mix lightly with a spoon. Set to High pressure and cook for 20 minutes. Use the quick-release method to release the pressure and remove the lid. Remove bay leaf before serving.


Yield: 4-6 servings.