Beef stew instant pot

 

INGREDIENTS

• 1kg boneless beef chuck roast trimmed and cut in bite-size 1-inch pieces
• Salt, nutmeg, black pepper
• 2–3 tablespoons olive oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 tablespoon Worcestershire sauce
• 1 teaspoon (smoked) paprika
• 1/2 tablespoon thyme ( plus more for garnish)
• 1 medium carrot peel and cut into 1 ½ inch pieces
• 3 medium potatoes chunked
• 2 tomatoes
• 1/2 tbsp mustard
• pinot noir wine
• 1 cup beef broth
• water

INSTRUCTIONS

1. Season the beef cubes generously with salt, nutmeg and black pepper.
2. Press the saute button on the instant pot.  Once the pot reaches temperature add just enough oil to coat the bottom of the pot.  
3. Once the oil is real hot. Add the beef chunks and cook until seared and browned. Flip and cook until the other side is seared and browned. Work in batches removing the beef to a plate as it browns.
4. Add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, thyme and tomatoes. Cook with the residual heat for 1 minute while stirring constantly.
5. Add the cooked beef back to the pot along with the carrots, potatoes, wine and beef broth. Seal the instant pot and pressure cook on high pressure for about 24 minutes.  Let the instant pot naturally release pressure for just 10 minutes before pressing the quick release button and removing the lid.
6. Add more tomato paste to thicken.