2 med. onions, peeled, ringed
3 lg. carrots, sliced
3 ribs celery
2 lg. potatoes, cubed
2 lbs. stew beef
1/3 c. flour
3 tbsp. butter
2 (12 oz.) cans V-8 vegetable juice
Peppercorns
Salt, seasoned pepper

Slice onions, carrots and cut celery into 3/4 inch pieces. Cut potatoes in cubes. Trim fat from beef stew. Cut into 1 1/2 inch pieces.

On a piece of waxed paper, combine flour, 1 teaspoon salt, 1/4 teaspoon seasoned pepper. Roll meat and coat well. Melt butter in pressure cooker. Brown meat. Then add all vegetables and toss lightly. Pour in V-8 juice. Add 2 cups of water or more if needed. Cooker should be 2/3 full. Sprinkle all with teaspoon of salt and 1/4 teaspoon seasoned pepper. Throw in a few peppercorns.

Cover cooker securely. Place pressure regulator on vent. Add over high heat. Bring to 15 pounds pressure. Immediately lower heat and cook 10 minutes. Remove. Put under cold running water. Serves 8.