To start, chop up
1 large onion (yellow or white)
2-4 stalks celery
1 lb. red boiler potatoes
3 large carrots
In a large bowl stir together
1/3 Cup flour
1/2 tsp. salt
1/2 tsp. black pepper
3 lbs. beef stew meat (cut into 1 inch pieces)
Add the oil to the instant pot and set the pot to sautè
Brown the meat evenly on all sides ( you may need to do this in batches to evenly brown the meat)
Set the seared meat aside on a plate
To deglaze the pan, pour in
1/2 Cup red wine
Stir until the mixture has thickened slightly and is fragrant
Add the seared meat and chopped veggies to the Instant Pot along with
2 Tablespoons minced garlic
2 1/2 Cups beef stock
2 Tablespoons tomato paste
Set the pot to manual high pressure for 20 minutes
Lock the lid and allow to come up to pressure and cook
Natural release the pot for 10 minutes, then quick release