INGREDIENTS:
- 2 – 2-1/2 lb beef stew meat (marinated in 1/8c italian dressing 4 hours)
— - 1 can beef broth (14oz)
- 1 bay leaf
- 1/2 tsp thyme
- 4 beef bullion cubes
— - 3-4 medium potatoes (cubed 3/4″)
- 1-1/2 cups carrots, sliced (4-5 long or 1/2 bag baby)
- 1/2 cup white onion (diced)
- 2 cups water
- –
- 1/4 cup flour (for slurry)
- 1/8 cup water (for slurry)
DIRECTIONS:
- Marinate meat for 2-4 hours (optional)
- Brown cubes of meat in instapot
- Add beef broth, bullion cubes, thyme & bay leaf
- Pressure cook for 10 minutes
- Natural release for 10 minutes, then quick release remainder
- Add potatoes, carrots, onion & water
- Pressure cook for 4 minutes, then quick release
- Combine slurry mixture in bowl (1/4 cup flour, 1/8 cup water)
- Remove most of meat & veggies with slotted spoon & place in bowl
- Add slurry mixture to instapot & stir thoroughly
- Replace meat & veggies
