Ingredients:
- 2 lbs beef stew meat, cubed
- 1 cup baby carrots, chopped
- 1 cup potatoes, diced
- 1 cup celery, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can 14 oz diced tomatoes
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions:
Season beef with salt and pepper, then coat with flour
Turn Instant Pot to saut mode and heat olive oil
Brown beef in batches until well-seared
Remove and set aside
Add onions and garlic to Instant Pot, saut until softened
Pour in red wine, scraping up browned bits from the bottom
Return beef to the pot and add carrots, potatoes, celery, thyme, rosemary, beef broth, diced tomatoes, and tomato paste
Stir well
Close the Instant Pot lid and set to high pressure for 30 minutes
Once done, let the pressure release naturally for 10 minutes, then manually release the remaining pressure
Adjust seasoning if needed and serve hot
Pair with crusty bread or over mashed potatoes for a satisfying meal

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