Time: 60 minutes
Quick, healthy and delicious!! Plus, you will love breathing in the delicious aroma when you release the pressure!
Music Selection – Sia – Breathe Me
2 lb beef chuck stew meat or round oven roast, cut into 1 inch pieces
1 Tbsp olive oil
1 onion chopped
2 carrots, peeled and chopped into rounds
2 stalks celery, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
1 Tbsp each fresh herbs (thyme and rosemary), chopped finely
12 mushrooms, washed and quartered
3 – 4 Tbsp cornstarch
¼ cup water
Turn instant pot to sear. Heat the oil and put in the beef – one layer to cover the bottom at a time and brown the beef.
Add in the onion and garlic, and let them get soft. Add the carrots and celery and mix for a few minutes to heat up.
Add in the beef broth, wine and herbs. Salt/pepper. Turn instant pot sear off and turn on the pressure cooker. Turn to high for 30 minutes then release.
Turn instant pot back to sear. In a small bowl, mix the cornstarch with water with a fork or whisk. Slowly add in the cornstarch slurry to the broth, mixing and letting it thicken a little before adding more cornstarch. Add enough until it is as thick as you like your stew. Then add the quartered mushrooms, to let them cook to your liking.