Ingredients

The following ingredients have 8 Servings
  • 2 pounds stewing beef (trimmed and cubed)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 large onion (diced)
  • 3 tablespoons olive oil
  • 3 cups beef broth
  • 1 cup red wine (or 1 more cup beef broth)
  • ¼ cup tomato paste
  • 1 teaspoon fresh rosemary (chopped)
  • 2 sprigs thyme
  • 3 cups baby potatoes (cubed)
  • 4 large carrots (chopped)
  • 2 ribs celery (chopped, about 1 cup)
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • ¾ cup peas (defrosted)

Instruction

  • Toss beef with garlic powder, salt and pepper.
  • Turn a 6-quart Instant Pot to sauté and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef and set aside.
  • Add onions (and a bit more oil if needed) to the Instant Pot and cook 2-3 minutes or just until slightly softened.
  • Add beef, broth, wine, tomato paste, rosemary, thyme, and vegetables except peas (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
  • Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
  • Remove lid and turn to sauté bringing broth to a boil.
  • Create a slurry by combining cornstarch and water in a small bowl or cup.
  • Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly. 
  • Stir in peas and serve.