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Instant Pot Beef Stew

Ingredients

  • Oil
  • 2 pounds sirloin, cut into 1 1/2 inch pieces
  • Kosher salt & coarsely ground pepper
  • 2 tablespoons all purpose flour
  • Oil
  • 1 small yellow onion
  • 3 cloves garlic
  • 2 carrots, cut into bite size pieces
  • 2 celery stalks, cut into bite size pieces
  • 3 tablespoons tomato paste
  • 3 tablespoons vermouth
  • 1/3 cup beef broth
  • 1/2 teaspoon dried thyme
  • 10 cremini mushrooms, cleaned and cut in half
  • 10 baby Yukon gold potatoes, cut in half
  • 2 tablespoons soy
  • 1 tablespoon cornstarch
  • Chopped parsley for serving

Directions

  1. Season cubed sirloin with salt and pepper, then sprinkle flour and toss to coat beef
  2. Heat pressure cooker to saute, add a couple tablespoons of oil, and when hot sear beef on all sides to brown - you’ll need to do this in batches - remove and set aside
  3. Add a little more oil, then the onions and garlic, and after a couple minutes the carrots & celery
  4. Give them a couple minutes to soften, then add the tomato paste, and stir in well
  5. Continue with the vermouth, allowing a couple minutes for it to reduce, then add the broth and thyme, stir and loosen the “fond” (Fond are the brown particles found at the bottom of pans after browning meat or vegetables. It adds flavor to the dish!)
  6. Add seared beef (and all its juices), potatoes, mushrooms and soy
  7. Stir well, put on lid, set to high pressure and cook for 25 minutes
  8. Let steam release by itself for 10 minutes, then release the rest
  9. Mix cornstarch with a couple tablespoons of water until smooth, then stir into pot and let thicken a couple minutes
  10. Serve with chopped parsley