Beef Stew (IP)

This was a little bit of heaven in a bowl.  :D  :D  :D

Beef Stew in the Instant Pot
3 pounds beef stew meat, cut into 1 inch pieces
⅓ cup flour or corn starch
salt and pepper to taste
3 Tbsp. vegetable oil
½ cup red wine
1 onion, diced
2 garlic cloves, minced
3 carrots, peeled and cut into ½ inch pieces
2 celery stalks, cut into ½ inch pieces
1 pound red potatoes, cut into ½ inch pieces
1 Tbsp. tomato paste (I like to keep a tube of tomato paste on hand in the refrigerator)
2 ½ cups beef broth (I used better than bouillon mixed with water)

In a bowl, combine the stew meat with the flour (or corn starch) and salt & pepper.  Pour vegetable oil in the IP and turn on Saute.  Brown the beef in batches in the hot oil, removing to a plate when seared.  Add wine to instant pot and scrape the bottom clean of all the cooked on bits.  Let the wine reduce by half.  Return the beef to the Instant Pot and add in the onion, garlic, carrots, celery, potatoes, tomato paste, and beef broth.  Add any additional salt and pepper as desired.

Put the lid on the Instant Pot and set vent to Seal.  Turn off Saute and then cook on Manual High for 20 minutes.  Allow for  at least a 10 minute natural pressure release, then quick release any remaining pressure.  Ready to serve - goes REALLY well with Savory Muffins.