Spicy Steak Stew

2 cups cubed beef flank steak (1/2-inch cubes)
1 medium onion, sliced
1 garlic clove, minced
1 tablespoon vegetable oil
1 can (14 ounces) onion-seasoned or regular beef broth
1 can (14-1/2 ounces) Italian stewed tomatoes
2 cups diced peeled potato
1 cup coarsely chopped fresh broccoli
1 celery rib, thinly sliced
1/2 cup minced fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon each salt, pepper and crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a pressure cooker, cook steak, onion and garlic in oil until meat is no longer pink; drain. Add broth; simmer for 10 minutes. Add the vegetables, parsley, Worcestershire sauce and seasonings.

Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 3 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)

Remove from the heat. Immediately cool accordingly to manufacturer's directions until pressure is completely reduced. In a small bowl, combine cornstarch and water until smooth; stir into stew. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Makes 6 servings.