|YIELDS: 9 Servings||PREP TIME: 10 mins||COOK TIME: 1 hr 15 mins||TOTAL TIME: 1 hr 25 mins|
2 tbsp olive oil, divided
1 tsp salt
½ tsp pepper
½ tsp Hawaiian black salt, for finishing
1 yellow onion, diced
3 cloves garlic, minced
3 cups beef stock
1 tsp dried rosemary
1 tsp dried parsley flakes
1 tsp fresh thyme
2 bay leaves
4 carrots, cut diagonally into 1-inch pieces
1 ½ lbs Yukon gold potatoes (about 4 medium), cut into 1 1/2-inch pieces
3 stalks celery
2 tbsp cornstarch
2 tbsp water
handful of peas, optional
1 splash red wine, optional
- Cut the beef into quarters. Turn the Instant Pot to sauté mode and heat 1 tablespoon of the olive oil.
- Season the beef with half of the salt and pepper. Working in batches, brown the beef for about 4 minutes on each side. Remove and place in bowl.
- Add the diced onion to the Instant Pot and sauté for 2-3 minutes, until softened. Add the garlic, turn off sauté mode and cook for 30 seconds.
- While the Instant Pot is still hot, deglaze the pot with 1 cup of the beef broth and scrape down any of the browned bits from the bottom of the pot. (If using red wine, add it now.)
- Pour in the remaining cups of broth. Add the rosemary, parsley, thyme, and bay leaves.
- Return the browned beef to the pot along with any juices.
- Close the Instant Pot, seal the steam release valve, and cook on high pressure for 40 minutes.
- When done, allow the pot to naturally release for 10 minutes, then quick release any of the remaining pressure. Open it up, check the beef to make sure it's tender, and give it a taste. Adjust seasoning, if needed.
- Place the carrots, potatoes, and celery on top of the beef. Do not stir.
- Seal up the Instant Pot and cook under high pressure for 8 minutes. When done, allow the pot to naturally release for 10 minutes then quick release any remaining pressure.
- To thicken the stew, whisk together the cornstarch and water in a small bowl until smooth. Pour the mixture into the Instant Pot and turn sauté mode back on. (If adding peas, add them now.)
- Simmer for a few minutes, until thickened to desired consistency. (If you'd like a thicker stew, increase your cornstarch/water mixture to 3 or 4 tablespoons each.)
- Finish the stew with a pinch of Hawaiian black salt and serve!
Note: You can also cook this stew in a heavy bottomed pot on the stovetop. Follow directions for sautéing and cook over low heat for 1-2 hours instead of 40 minutes at high pressure.