Ingredients

The following ingredients have 4 Servings
  • 2 pounds lean beef stew meat
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • ½ cup red wine (pinot noir)
  • 1 cup low sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 yellow or white onion (chopped)
  • 3 stalks celery (chopped into large chunks)
  • 1 pound small baby potatoes
  • ½ pounds baby carrots - 1/2 of a 1-pound bag
  • 1 tablespoon herbes de Provence seasoning
  • 1 tablespoon tomato paste
  • 1 cup frozen peas (optional)

Instruction

  • Pat the meat dry with a paper towel, and season with sea salt and pepper
  • Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil and the stew meat. Brown 1 pound at a time, and remove the browned meat to a plate until all of the meat is browned.
  •  Add the red wine and onions to the pot, and deglaze to remove any browned bits from the bottom of the pot
  • Add the beef broth and meat back to the pot, and stir in the Worcestershire sauce
  • Layer the celery, celery leaves, potatoes, carrots, herbes de Provence and tomato paste. Do not stir. Cover with lid, turn valve to Sealing position, and hit PRESSURE COOK for 30 minutes
  • Pot will take a few minutes to reach pressure, then start counting down and cook for 30 minutes. Allow a 10 minute natural release, then do quick release to release remaining pressure
  • When pin drops, remove lid, stir the stew, add peas, if desired, and serve. Or, hit SAUTE and mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the stew to thicken even more. You can remove the vegetables for this step if you want.