For fans of chocolate, this hot fudge pie is fantastic. It is simple to make, rich, and tasty. Serve hot with vanilla ice cream and, if preferred, a sprinkle of nuts.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons avocado oil
- 1 large onion, finely diced
- 3 cloves garlic, finely chopped
- ¼ cup dry red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon tomato paste
- 2 (1 pound) packages cubed beef stew meat, frozen
- 6 medium carrots, sliced
- 5 large potatoes, peeled and cut into large cubes
- 3 stalks celery, sliced
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.
- Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.
- Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 7 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 635 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This stew came out great in the Instant Pot. I served it with white rice.
Confession time: this is the first time I’ve ever used the “meat/stew” setting- I had my doubts, but the cooking time was spot on! The meat was tender, veggies tender, etc., I overlooked the water/cornstarch slurry but found it didn’t need it, lastly I added the seasonings at the end (excluding the bay leaf). Great recipe, great results!!