Instant Pot Beef & Potato Stew

Ingredients

• 2 tbsp vegetable oil
• 600g braising steak, cut into 3cm cubes
• 2 tbsp plain flour, seasoned with salt and pepper
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 500ml hot beef stock (2 stock cubes)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 3 carrots, cut into 2cm chunks
• 600g potatoes, peeled and cut into 4cm chunks
• Salt and black pepper to taste

Method

1. Toss the beef in the seasoned flour until coated. Select Sauté and heat 1 tbsp of the oil.

2. Brown the beef in 2 batches for 3 to 4 minutes per batch, adding the remaining oil for the second batch. Transfer to a plate.

3. Add the onion to the pot and cook for 3 minutes. Add the garlic and tomato purée and cook for 1 minute.

4. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the Worcestershire sauce, bay leaves, thyme and beef, then stir.

5. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 25 minutes.

6. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

7. Open the lid and add the carrots and potatoes, pushing them under the liquid. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

8. When the time is up, carefully turn the valve to Venting for a quick release.

9. Remove the bay leaves, stir gently and season to taste. If you would like a thicker gravy, select Sauté and simmer for 5 minutes. Serve hot.