This isn't your Grandma's beef stew: The Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) makes this hearty dish a weeknight possibility.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: an Instant Pot® multi-cooker

Add the oil to the Instant Pot® and set to saute (see Cook's Note).

Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.

Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid. 

Cook's Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

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