INSTANT POT BEEF STEW

This recipe was recently posted on my page. I have been stressed about that picture ever since, here’s the replacement! As content creators, we always want to put our best foot forward- sometimes it takes two steps. Thanks for bearing with me. The recipe below is a one hour beef stew (epic!). I used an Instant Pot, you can use any pressure-cooker/multi-cooker.

INGREDIENTS

• 1 kg Stewing Beef, cut into smaller pieces. 
• 1 Tsp Salt
• ½ Tsp Ground Black Pepper
• 2 Tbsp Vegetable Oil
• 1 Onion, chopped
• 2 Tsp Crushed Garlic
• 1 Tbsp Tomato Paste
• 1 Tbsp White Sugar
• ½ Cup Beef Stock
• ½ Cup Red Wine, optional
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Fresh Thyme
• 3 Carrots, quartered
• 12 Baby Potatoes
• 1 Tbsp Maizena
• ½ Can Garden Peas

METHOD:

1. In a bowl, add the beef pieces, salt and ground black pepper. Toss until covered.

2. Using a multi-cooker “Sauté” function, heat up the oil and brown beef pieces on both sides. Remove beef from cooker and set aside.

3. Add onion and crushed garlic to the multi-cooker and cook until onion is translucent, about 5 minutes.

4. Add tomato paste and white sugar, cook until tomato paste has darkened.

5. Add red wine to the cooker and bring to boil, allowing wine to evaporate for 3 minutes. The sauce should reduce.

6. Add the Worcestershire sauce, beef stock, thyme springs, carrots, potatoes and meat back to the pressure cooker.

7. Cook on high pressure for 25 minutes. Allow to naturally release pressure for 10 minutes then release remaining pressure.

8. Turn on the “Sauté” function.

9. In a cup, combine Maizena with 1 tablespoon of water then add to the stew along with the peas.

10. Allow to cook until sauce has thickened, about 5 minutes.