Beef and Vegetable Stew

2 tablespoons vegetable oil

1 1/2 pounds beef chuck -- cut in 1" cubes

2 tablespoons all-purpose flour

1 medium leek -- bias cut 1-inch

1/2 cup beef stock

1 can (8 oz) tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

3 medium carrot -- bias cut 1-inch

2 celery ribs -- bias cut 1/2-inch

1 cup tiny frozen peas -- thawed

Salt and pepper

1. Heat the oil in the pressure cooker over medium-high heat. Add the meat and cook uncovered, turning, until well browned, 6 to 8 mediums. Sprinkle on the flour and cook, stirring, 1 minute. Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.

2. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure by running cold water over the cover. Add the carrots and celery. Cover and return pressure cooker to high pressure. Reduce heat and cook 5 minutes. Release pressure and add the peas. Season with salt and pepper to taste and serve.