364.152 Stew

All you librarians should be able to figure out the name.
1 large onion chopped
1 – 4 cloves garlic, minced or crushed
3 T olive oil
2-3 pound stewing meat (beef, elk, venison) with fat
removed and tenderized with a mallet if necessary.
1 tsp thyme
½ tsp ground black pepper
3 T. flour
1 or 2 bay leaves
½ cup wine or beer (optional)
3 cups water
2 tomatoes, blanched, peeled, and chopped (optional)
3-4 carrots, coarsely chopped
4-6 potatoes, peeled, and coarsely chopped
Heat the olive oil in a 4-6 quart pressure cooker until it’s shimmering. Add the onions. They should sizzle a bit.
Turn the temperature down and cook the onions slowly until they start to become translucent, say about ten
minutes. Add the garlic. Cook a few minutes more. Transfer the contents of the pot to a bowl. Put the next
measure of olive oil in the pressure cooker. Heat to shimmering. Mix the flour, pepper, and thyme. Dredge the
meat in the flour and toss into the heated oil. Cook for 15 – 20 minutes until meat is browned. Add wine or beer
(optional). Cook off the alcohol, another five or ten minutes. Add water and place the lid on the pressure
cooker. Bring up to pressure, turn down heat and cook for twenty minutes. Take off heat, cool down, remove lid
and add potatoes, carrots, onions and tomatoes. Put lid back on, heat to pressure and cook 6 more minutes. Salt
to taste. Serve with biscuits, rolls, or bread. Yum.
Okay… he really calls it Killer Stew.