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2 tablespoons flour
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound beef stew meat cut in 1-inch pieces
2 tablespoons vegetable oil
2 potatoes medium (about 3 inches each) boiling cut in half
1 15-ounce can tomato sauce with bits
1 onion medium, coarsely chopped
1/2 cup water
1 teaspoon salt
1/4 teaspoon cumin ground
2 zucchini small, cut in 1/2 -inch slices
1 8 1/2-ounce can corn whole kernel
1 tablespoon parsley dried
1 teaspoon chili powder (optional)
Parsley Chopped (optional)


In a medium bowl, stir flour, garlic salt and pepper. Place meat in bowl and toss until meat is well coated.

In a pressure cooker over medium-high heat, brown meat in oil. Add potatoes, tomato sauce, onion, water, salt and cumin; stir to mix. Secure lid on pressure cooker according to manufacturer's directions. Cook over high heat until pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion (15 pounds of pressure). Cook for 10 minutes.* Reduce pressure at once by placing pressure cooker under cool running water according to manufacturer's directions.

Stir in zucchini, corn, parsley and chili powder if desired. Cover loosely with lid. Over medium heat, cook for 8 to 10 minutes or until zucchini is tender.

To serve, cut potatoes into smaller pieces. Ladle into bowls or mugs. Sprinkle with parsley if desired.