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This is adapted from Tom Lacalamita’s Pressure Cookers for Dummies , but you should use the Serious Eats method of browning stew beef in one large piece, then cubing it before cooking, for better results. Ingredients 1/2 lb stew meat 3 carrots, thinly sliced 3 stalks of celery, sliced 1/2 lb of mixed mushrooms, trimmed and quartered 1 cup barley 2 or 3 bay leaves 8 cups of liquid, stock…
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