Ingredients

The following ingredients have 8 Servings
  • 2 pounds beef stew meat ((cubed chuck roast))
  • 4 tablespoons cornstarch (divided)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 1 1/2 pounds red potatoes (cut into bite-sized chunks)
  • 10 ounces pearl onions
  • 4 carrots (peeled and sliced)
  • 4 celery ribs (sliced)
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon allspice
  • 1/4 cup cold water

Instruction

  • Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. Using the "saute/browning" setting on your pressure cooker, heat the olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
  • Add in minced garlic and tomato paste and cook 1-2 minutes, until fragrant.
  • Still using the saute setting, pour in the beef broth and worcestershire sauce to deglaze the pot. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
  • Turn off the saute setting, secure the lid and cook on high pressure for 60 minutes with a 15 minute natural release. Then switch the valve to the venting position. Carefully remove lid once it is completely vented.
  • In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved.
  • Using the sauté setting, pour the cornstarch slurry into the pot and stir. Let it simmer for 10-20 minutes until sauce thickens.
  • Season with more salt and pepper to taste. Serve hot.