Beef Stew – Express Crock pot or Instant Pot
Ingredients
1 Tablespoon Oil
500 grams Beef or Stew Meat – Diced
1 Onion Chopped
3 Potatoes – Diced
1 Cup Carrots – Diced
1 Cup Beef Stock
1 Cup of Red Wine
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Paprika
2 cloves Garlic – Diced
1 teaspoon onion powder
1 Tablespoon Tomato Paste
Worcestershire sauce
2 Tablespoons Cornflour (for thickening after cooking)
Method
Turn on your Cooker and press Saute, put your oil in and onion. Saute for a bit and then add beef and saute until the meat is no longer pink.
Stir in the remaining vegies, add the stock, wine, and all other ingredients, except for the cornflour. Stir again and secure the lid and the pressure valve.. Press Meat. This setting should automatically set for around 35 minutes on high pressure.
It will take 10 minutes to heat before it switches to cooking. Once cooking is complete your cooker will switch to warm, and the pressure will slowly release. If you are in a hurry you can quick release, but after about 20 minutes on warm you can open the lid.
Remove a little of the liquid and mix with your cornflour. Add it back in and stir to thicken.
NOTE
I left the potato out, and put in pumpkin and parsnip diced. And served with Mashed potatoes
