- 1 tablespoon avocado oil
- 1 large onion, finely diced
- 3 cloves garlic, finely chopped
- 1/4 cup dry red wine
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 (1 pound) packages cubed beef stew meat, frozen
- 5 large baking potato, peeled and cut into 3/4-inch pieces
- 6 medium carrots, sliced
- 3 celery ribs, sliced
- 2 tablespoons water
- 1 tablespoon cornstarch
- Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
- Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
10/05/2019
recipepes.com
nstant pot® stew using frozen meat, recipe
PT15M
PT1H
5
455 calories
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