Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 2 pounds beef stew meat
  • Salt and Pepper to taste
  • 2 tablespoons butter
  • 8 ounces mushrooms
  • 1 cup baby carrots
  • 1 small onion
  • 3 - 4 cloves garlic, minced
  • 1.5 teaspoons paprika
  • 2.5 cups (600 ml) burgundy wine
  • 2 cups beef broth ((reduced-sodium version recommended))
  • 2 tablespoons cornstarch ((optional))
  • 2 tablespoons water ((optional))

Instruction

  • Turn the Instant Pot onto sauté mode and add in the olive oil. 
  • Add in the beef and season well with salt and pepper and brown on all sides. 
  • Remove the meat from the pot and drain any excess grease. 
  • Add in butter, mushrooms, carrots, onions, and garlic and sauté until the vegetables are soft and the onions are translucent.  
  • Season with paprika and mix well.
  • Add in the wine, beef broth, and the beef back into the pot and stir to combine. Place the lid on the sealing position and set for 25 minutes on high pressure. Allow to naturally release for 10 minutes then release any remaining pressure. Be very careful as some hot liquid may escape. 
  • Turn the instant pot back on sauté mode and add in the cornstarch slurry. Stir until the liquid comes to a soft boil. If the liquid is not as thick as you would like, add more cornstarch slurry until you get the desired thickness. 
  • Serve over mashed potatoes and garnish with fresh parsley.