Beef Stew in the Instant Pot
2 lbs beef chuck roast, cut in 1 inch chunks
salt and pepper
1/4-1/2 cup flour
3 T Oil
1/2 small can tomato paste
3/4 cup dry red wine
2 cans beef consomme
6 cloves garlic, peeled and whole
4-5 sprigs fresh thyme, or 1 tsp dried
2-3 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
2 carrots, peeled and cut into 2 inch pieces
2 parsnips, peeled and cut into 2 inch pieces
2 turnips, peeled and cut into 2 inch pieces
4 red potatoes, quartered (should be at least twice as big as your harder veggies so they don't fall apart during cooking)
8 ounces whole mushrooms
Salt and pepper the beef chunks and then shake with the flour in a large ziplock bag to coat. Heat up 1 T oil in the Instant Pot on Saute, and add 1/3 of the beef. Cook for 3-4 minutes, turning occasionally until several sides are browned. Remove to a bowl, and add another T of oil and another 1/3 of the beef. Continue until all the beef is browned.
Add the wine to the pan and stir until you get all the meat and flour bits off the bottom of the pan. Not only does this add flavor to the stew, but if there are any bits on the bottom, the Instant Pot may not come to pressure as it will think something is burning. Add the tomato paste and consomme and stir to dissolve the paste.
Add the herbs, garlic, and seasonings and stir, then add all the vegetables. Put the lid on and lock it in place and make sure the vent is moved to "seal." Choose Manual pressure, 25 minutes. It took a little over 10 minutes to come to pressure for me. After the 25 minutes is up, allow to naturally release. We could only wait for 10 minutes since it smelled so good, so after the 10 minute Natural Pressure Release (NPR) I carefully released the rest of the pressure.
Remove the bay leaves and thyme stems, taste for seasoning, it may need more salt and/or pepper. Serve with some crusty bread and a green salad.