Estofado de ternera fácil para Instant Pot

Ingredientes

• 1 tablespoons Butter
• 500 grams Beef Chunks
• Salt and Pepper to taste
• 1 cup Pearl Onions (or regular Onion cut into 1 inch pieces)
• 1 tablespoon Garlic (minced)
• 2 Carrots (thickly sliced diagonally)
• 1/2 cup Celery (chopped )
• 3/4 cup Mushrooms (halved )
• 2-3 Potatoes (quartered)
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons Tomato Paste
• 1 cup low sodium Chicken or Beef Broth
• 2 tablespoons All Purpose Flour or Cornflour for GF

Preparación

1. 1

   Brown the Beef: Turn on the Saute function on your and heat butter. Add the beef chunks so as not to overcrowd the pan. Sprinkle with salt and butter and brown the beef on high. You can do this in batches too. Try not to move the beef around too much so that they brown faster. Alternatively, you can brown the beef in a pan and add it to the Instant Pot.

2. 2

   Cook: Add the pearl onions and garlic to the beef and saute for 2-3 minutes. Add the carrots, celery, mushrooms, potatoes, worcestershire sauce, tomato paste, more salt and 3/4 cup chicken broth. Place the lid, turn the vent to sealing and set on meat/stew for 35 minutes. Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.

3. 3

   Thicken: Whisk the flour in the remaining stock and add it to the stew. Switch on the saute function and let the stew simmer for 5 minutes or so till it thickens. Serve over mashed potatoes. Try this .