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2 lbs. lean boneless top round steak
1/4 c. all-purpose flour
Vegetable cooking spray
1 tbsp. vegetable oil
1 lb. carrots, cut into 1 inch slices
1 3/4 lb. red potatoes, unpeeled & cubed
2 c. onion slices
3 cloves garlic, minced
1/4 c. parsley, chopped
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. ready-to-serve, no salt added beef broth
1 c. light beer
1 c. frozen English peas, thawed
1 tbsp. red wine vinegar

Trim fat from meat; cut into 1 inch cubes. Combine meat and flour in a zip-top plastic bag; close bag and shake. Coat a 5 or 6 quart pressure cooker with cooking spray; add oil and place over high heat until hot. Add meat and cook until browned, stirring often. Add carrots and next 9 ingredients. Close lid securely; according to manufacturer's directions. Bring to high pressure over high heat (about 10 to 12 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 15 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Stir in peas and vinegar; cook 10 to 15 minutes. Yield: 6 servings (411 calories per 1 1/2 cup serving).
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