Southwestern Bison Stew

1 1/4 lbs       Local Bison Flank Steak (1" cubes)
3 tbsp          Tomato Paste
2-3 large       Russet Potatoes
1 large           Red Onion
1                   Red onion (roughly chopped)
1 cup            Celery (Including leaves, chopped)
1 cup            Carrot (thickly sliced)
1/2 cup         Green Peas
1                   Chipotle Pepper (finely chopped)
6                   Bay Leaves
2 tbsp           Worchestershire sauce
1/2 tsp          Cracked Black Pepper
1 1/2 tsp       Salt
2 tbsp           Vegetable Oil

In a heavy bottomed pressure cooker, Brown Bison meat for several minutes.  Add tomato paste and bay leaves.  Stir in 2 cups water and add 1 tsp salt and 1/4 tsp black pepper.   Bring to a boil, place cover on pressure cooker and bring pressure to medium level.  Lower heat to low medium and continue to pressure cook for 15 minutes.  Remove from heat and allow pressure to come to normal before removing lid.  If pressure cooker vessel is not large enough for the entire stew, transfer to a larger heavy bottomed pan.    Add remaining ingredients and 3 more cups of water.  Bring to a boil, then lower heat to medium and simmer for 60 minutes.