Pumpkin Stew - cooking recipe

Ingredients

2 lb. stew beef
2 large onions, diced
2 c. beef bouillon
2 large tomatoes or 2 c. canned tomatoes
1 large green pepper, diced
8 dried peach halves, coarsely chopped
1/2 tsp. chili powder
1/2 tsp. garlic salt
3 medium white potatoes, diced
3 small sweet potatoes, pared and diced
20 oz. frozen mixed vegetables
1 Tbsp. melted margarine
1/2 tsp. salt

Preparation

Brown stew beef and onions.
Pressure cook in 2 cups bouillon for 1/2 hour.
Depressurize.
(This is best done a day ahead and refrigerated so extra fat can be skimmed off.)