Mom'S Beef Stew (Pressure Cooker) - cooking recipe

Ingredients

1 tablespoon canola oil
1 1/2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1/2 - 2 cups water
1 -2 beef bouillon cube (optional)

Preparation

Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
Lock the pressure cooker lid in place and bring to high pressure over high heat.
Cook 15 minutes.
Cool pot immediately and serve. ENJOY!
Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.