2 lb. cubes beef chuck
2 tbsp. hot oil
4 c. boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic
1 med. onion, sliced
2 bay leaves; optional
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
Dash allspice or ground cloves

Dredge chuck in seasoned flour (flour, salt and pepper). Brown in hot oil. Add rest of ingredients and simmer 2 hours, stirring occasionally and adding water as necessary. Cut up 6 carrots, 12 small white onions, and 4 potatoes. Add to mixture. Cook 20-30 minutes. Serves 6-8.

QUICK METHOD:

After browning meat and adding first list of ingredients, place in pressure cooker and follow your cooker instructions. Once pressure is reached, you will probably cook for 10-15 minutes. Cool cooker and open. Add vegetables. DO NOT FILL COOKER OVER 2/3 FULL. Close cooker and heat up again. When pressure is reached, wok 5-8 minutes. This method makes a lot of nice juice which you can use as is or thicken into gravy.