2 pounds beef stew meat
Olive oil
4 ounces Merlot or other dry red wine
1/4 cup tomato juice
1 cup water or beef stock
2 teaspoons garlic powder
Freshly ground black pepper to taste
Salt to taste
One bay leaf
2 teaspoons cornstarch
Milk or cream
Cooked egg noodles
Drizzle some olive oil in the Instant Pot, and select the Sauté function. Season the stew meat with garlic powder and black pepper, and add the stew meat to the Instant Pot. Sauté on all sides until nicely browned. Add the wine, tomato juice, water or beef stock, and the bay leaf to the pot. Secure the lid, and select the Beef/Meat function, setting the cooking time to 40 minutes at high pressure. Make sure to close the vent.
When the cooker beeps, turn off the Instant Pot. Let it naturally release the pressure for 10 minutes. After 10 minutes, do a quick release to let out the rest of the pressure.
Remove the bay leaf and the beef with a slotted spoon; set aside and keep warm.
Select the Sauté function. In a coffee cup, add 2 teaspoons of cornstarch and enough milk or cream to completely dissolve the cornstarch and make a slurry. Stir to completely combine. Add the slurry to the liquid still in the Instant Pot, and cook until it reaches a gravy consistency. Carefully taste the gravy (it will be hot!), and add additional salt and/or pepper if needed. Add the beef pieces back to the pot along with the cooked egg noodles. Stir everything to combine well. Can select the Keep Warm function if you like or serve immediately.
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