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 “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 Instant Pot 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 pot 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 Instant Pot.
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.