• 2 Tbs. vegetable oil
• 1-1/2 lbs. beef chuck, cut into 1 inch cubes
• 2 Tbs. all purpose flour
• 1 leek, white and pale green parts cut into 1 inch pieces
• 1/2 cup beef stock
• 1 cup tomato sauce
• 1 Tbs. Worcestershire sauce
• 1 tsp. dried basil
• 3 carrots, cut into 1/2 inch pieces
• 2 celery ribs, cut into 1/2 inch pieces
• 1 cup frozen tiny peas, thawed

Heat oil in a pressure cooker over medium high heat. Cook meat 6-8 minutes uncovered, turning frequently until well browned. Sprinkle with flour and stir 1 minute. Add leek and next 4 ingredients. Cover and bring to high pressure. Reduce heat and cook 10 minutes at stabilized pressure. Release pressure by running cold water over the cover. Add carrots and celery. Cover and return to high pressure. Reduce heat and cook 5 minutes. Release pressure and add peas. Cover tightly and let stand 5 minutes. Season with salt and pepper to taste.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 488, fat 24.1g, 45% calories from fat, cholesterol 136mg, protein 44.4g, carbohydrates 22.9g, fiber 5.8g, sugar 7.6g, sodium 697mg, diet points 11.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.6, Lean meat: 5.8, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Zinfandel.