Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon canola oil
  • 1 lb stewing beef* (see notes)
  • 2 cups low sodium beef broth
  • 1 lb little potatoes
  • 1 lb carrots (peeled and cut in large chunks)
  • 1 medium onion (diced)
  • 2 ribs celery (sliced)
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 3 tablespoons corn starch
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Instruction

  • Turn Instant Pot (I use a 6 quart Instant Pot) to saute and wait until it says hot. 
  • Stir together salt, garlic powder, pepper and paprika. 
  • Season beef with half of the seasoning mixture.
  • Add oil and a single layer of beef cubes (you may have to do this in two parts). Cook on each side until browned, about 2-3 minutes. 
  • Turn off the Instant Pot, and add broth to the pot while it is still hot, scraping the bottom well with a wooden spoon to prevent any bits from sticking. 
  • Add potatoes, carrots, onion and celery to the bottom and sprinkle with the rest of the seasoning. Stir.
  • Put the lid on, turn the valve to sealing, and select manual or pressure cook for 20 minutes. It will take 10-15 minutes to reach pressure and begin counting down.
  • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10-15 minutes before opening the valve and removing the lid.
  • Turn the Instant Pot to saute.
  • Whisk together balsamic vinegar, honey, corn starch, tomato paste and Worcestershire sauce and add to the pot, cooking and stirring for 2-3 minutes until thickened. Serve.