Billy Soup

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 1/2 lbs stewing beef
• 1 (18 ounce) can stewed tomatoes
• 1 (16 ounce) bag california-blend frozen vegetables
• 2 russet potatoes, washed, peeled, cut into one inch cubes
• 1/3 cup macaroni
• tabasco sauce, to taste
• water, to cover meat
• 2 tablespoons extra virgin olive oil
• salt, to taste
• pepper, to taste

Recipe

• 1 season beef with salt and pepper.
• 2 in a pressure cooker, brown stew beef in olive oil for about 5 minutes or until all sides of beef are browned (high heat).
• 3 cover beef with enough water to be submerged- but not too full.
• 4 place lid on pressure cooker and cook for 20 minutes on high heat. ~the bobber/steam release should go wild!
• 5 lower heat and give pressure cooker a swirl- to release any pieces that may be stuck to the bottom and cook for an additional 30 minutes on medium-low heat.
• 6 take cooker off of flame and let cool (follow your cooker's instructions- mine says to place under running water until bobber recedes.).
• 7 open lid and stir with wooden spoon.
• 8 add frozen veggies, tomatoes, potatoes to pot. re-cover and cook on medium heat for 25 minutes.
• 9 cool off cooker- again- open lid and add handful of macaroni. at this point, you may either replace lid and cook for additional 5 minutes, or keep lid off and cook pasta to al-dente. you choose.
• 10 season with more salt and pepper and add tabasco to liking.