Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 pounds stew meat (cut into 1 1/2 - 2 inch cubes)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 2 tablespoons canola or olive oil
  • 1 sweet yellow onion (peeled and chopped)
  • 1 tablespoon garlic (minced)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/2 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 4 carrots (peeled and chopped into 2-inch chunks)
  • 8 ounces baby Bella mushrooms (trimmed and quartered)
  • 1 cup celery (chopped - optional)
  • 1 cup red wine
  • 1 pound mini potatoes or Yukon (halved)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 bunch thyme (tied in a bundle)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instruction

  • Add beef chunks to a large bowl, sprinkle flour, salt, and pepper onto it. Stir to combine.
  • Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
  • Once the oil is hot, cook the beef in batches for 2-3 minutes on each side until nice and brown.
  • Remove the beef from the pot, cover with foil, and set aside.
  • Add the chopped onion to the pot and cook for 1 minute, add the garlic, stir and cook for 1 minute.
  • Add the cup of beef broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that are stuck to it, make sure you scrape it well to avoid burning during cooking.
  • Add the beef back to the pot, add tomato paste, tomato sauce, and Worcestershire sauce.
  • Add chopped carrots, mushrooms, and celery if using. Add wine and potatoes.
  • Make sure you don't go over the Max line of your pot.
  • Add dried rosemary, thyme, and red pepper flakes. Stir to combine.
  • Add a bunch of fresh thyme on top.
  • Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release.
  • Release manually the remaining pressure.