Beef Stew

1 (2 pound) boneless chuck roast
1 tablespoon vegetable oil
5 cups water -- divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved widthwise
1 medium onion, quartered
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 to 3 tablespoons cornstarch
1/4 cup cold water

In a pressure cooker, brown roast on all sides in oil. Remove roast. Add cooking rack; return roast to pan. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed). Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm.

Pour juices into a cup or bowl; skim fat.

Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves.

Combine cornstarch and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with the meat and vegetables.

6 servings