Beef Stew with Smashed Potatoes

by Carole on sailing vessel Androsian

3 strips of bacon, chopped
1-2 cups of coarsely chopped onions
1 cup beef broth
2 tablespoons Worcestershire sauce
2 lbs (approx) of beef cut into 1" cubes (chuck, stewing, etc)
2 bay leaves
2-3 large carrots cut into big chunks
2 lbs baking potatoes, scrubbed.  If large, cut in half, otherwise leave whole.
1 cup of grated sharp cheddar or Monterey Pepper Jack.
Salt, Pepper

In pressure cooker, fry bacon until crisp.  Transfer bacon to bowl.  Add
onions and cook until softened slightly.  Add beef broth and stir to scrape
up any browned bits on the bottom.  Add Worcestershire sauce, carrots, beef
and bay leaves.  Stack the potatoes on top. Lock lid in place and bring to
pressure for 20 minutes. Allow pressure to come down naturally.

Remove lid and lift out potatoes with a slotted spoon.  Place in large bowl.
Mash very coarsely, mixing in cheese and bacon bits.  Season with salt and
pepper.

Ladle stew into bowls, placing a large mound of potatoes in the centre.

Serves 4