1. Trim and discard excess fat and any gristle from beef. Cut beef into 1 1/4-inch chunks. Place 3 T flour in shallow dish or pie plate; add half of beef and toss to coat with flour.

2. In 6-quart pressure cooker (see Note), heat 1 T oil over medium-high heat. Add floured beef and cook, using slotted spoon, until browned on all sides. Remove beef chunks to bowl after they brown. Add remaining oil to pan; flour and brown the rest of the beef. Reserve any leftover flour.

3. Reduce heat to medium and add onion to cooker; sautd 1 minute. Add wine and stir to loosen browned-on bits. Add broth, tomato paste, bay leaves, and browned beef with accumulated juices. Cover pressure cooker and heat over high heat to bring up to full pressure (15 lb). Re- duce heat to stabilize pressure and cook 15 minutes.

4. Meanwhile, prepare vegetables: Peel carrots and cut into 1-inch lengths. Scrub unpeeted potatoes well and cut into halves or quarters. Peel celeriac and cut lengthwise into quarters, then slice. If using celery, cut into 1-inch lengths.

5. After stew has cooked 15 minutes, release pressure immediately under cold running water. Add prepared vegetables to pressure cooker; cover and return to full pressure over high heat. Meanwhile, trim ends off green beans and cut beans diagonally into 1 1/2-inch lengths. When pressure cooker reaches full pressure, release pressure immediately as before. Remove and discard bay leaves from stew.

6. Add beans to stew and cook uncovered over medium heat just until they soften-about 1 minute. In small cup, combine remaining 1 T flour with any leftover flour, the water, and Worcestershire sauce. Stir flour mixture into stew and continue to cook until sauce boils and thickens. Transfer stew to serv- ing dish and sprinkle with parsley.

Cooker. If using another brand, follow manufacturer's directions for heating and releasing pressure.

Country Living/Jan/94 Scanned & fixed by Dp and Gg