This is a re-post, but I have a bunch of new photos, so I wanted to share them with you. Plus, I made mashed potatoes using buttermilk, and they were spectacular! Iroquois Stew 1 lb. round steak, cubed 1 lb. boneless skinless chicken thighs, cut into chunks 1 lb. pork loin roast, cubed 2 T. cooking oil 1 large sweet onion, diced 1 c. baby carrots 2 stalks celery 2 c. chicken broth 1 beef bouillon cube 1/4 t. ground allspice 2 bay leaves Heat oil in pressure cooker (no lid); add onion and cook until it turns opaque. Next brown pork and beef in oil (with lid off)... Add chicken... Add carrots, celery, allspice, bouillon, and bay leaves... Add chicken broth and enough water (if needed) to cover meat, but do not fill pressure cooker more than 2/3 full. With heat on medium, bring contents to a low boil. Put lid on pressure cooker and heat to bring up pressure. Allow to cook for 35 to 45 minutes at full pressure. At end of time, turn off heat and carefully move pot to sink for a quick-cool in cold water. (i.e. set it in an empty sink and run cold water over it until pressure releases.) Move pot to stove and carefully remove lid. Stir the stew gently to break up the meat a little. Find and pick out those bay leaves! I like to serve this over mashed potatoes, or over a nice big baked potato—it makes a lovely impression on the plate. Mashed Potatoes with buttermilk and cheddar... NOTES: Using the pressure cooker results in the best blending of flavors, in my opinion. But, you can make it in a Dutch oven, or crock pot, if you would rather. DO NOT add garlic to this recipe—it will come out bitter.