Ingredients
Units
Scale
- 2 tablespoons Olive Oil
- Salt and Pepper
- 3 pounds of Beef Stew Meat
- 1 bag of Frozen Pearl Onions (or one large onion chopped)
- 3 Garlic Cloves Minced
- 1 cup of fresh Mushrooms chopped
- 6 Carrots, large chop
- 1 cup of Red Wine (Yellow Tail Cabernet Sauvignon)
- 2 cups Beef Stock
- 2 tablespoons of tomato Paste
- 1/2 teaspoon dried Thyme
- To thicken the finished Stew: 2 tablespoons of Flour and 2 tablespoons of softened butter mixed.
Instructions
- Season the beef with salt and pepper. Put oil in a heated pot to brown meat in the pressure cooker pot. Add the garlic and onions. Add the rest of the ingredients except for the flour and the butter.
- Secure the lid
- Set the timer for 30 min.
- When the timer is done vent and take off the lid.
- Mix the flour and butter into a paste. Add some of the liquid from the stew and mix to a thin mixture. Then mix this into the pot and set for 6 minutes with the lid off. This will thicken the stew.
Notes
- The recipe calls for 1 TLB of flour and butter but that did not thicken my stew so I increased it to 2.
- Prep Time: 30
- Cook Time: 30 minutes
- Category: main dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6
