I put the mighty InstantPot to use again.
It was easy to throw together. My Lil' Man ate it and asked for seconds, so that's a good sign.
Here's the recipe.
1 lb stew beef (I buy it already cubed and ready to plop into the pot)
3 cups of beef broth (go to 4 cups if you like it soupy)
2 carrots, chopped, big chunks
1 onion, chopped, big chunks
3 stalks of celery, chopped big chunks
4 potatoes, peel skin off, chopped, big chunks
2 cloves of garlic
1 8oz can of tomato sauce (be sure it has no added sugar)
2 bay leaves
salt and pepper to taste
a few tablespoons of olive oil.
Turn your InstantPot to Saute. Add olive oil. I use just enough to cover the base. While it is heating up, salt and pepper your beef. You may also want to add some flour to lightly coat. I didn't because I don't want them. :)
Once pot is hot, brown beef cubes. Do it in 2 batches if you need.
Then, put all the beef and vegetables into the pot.
Do NOT go over the max fill line in your InstantPot.
Add broth, tomato sauce. bay leafs on top. Give it a little stir.
Secure the lid. Make sure your steam release valve is closed. Press STEW button. Adjust the stew time to 30 minutes.
Once done, use your wooden spatula and do a quick release.
If you need the liquid to thicken a little, dish out all the meat and vegetables. Leave the fluid in the pot. Ladle out some of the fluid, mix in some cornstarch really well, pour it back into the pot and whisk it well with the pot on the Saute setting. Do it until the fluid bubbles.