- 2 pounds stew meat
- 1/4 cup flour
- Salt
- Pepper
- Olive oil
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 6 ounces tomato paste
- 1 teaspoon paprika
- 4 cups beef stock
- 2 cups potatoes, cut into bite sized pieces
- 2 cups carrots, cut into bite sized pieces
- 1/2 large onions, cut into bite sized pieces
- 2 garlic cloves, minced
- Combine flour with salt and pepper in a storage bag and then add the stew meat and dredge well.
- Turn Instant Pot on to Sauté and add olive oil.
- Brown beef, onions and garlic in batches, removing browned beef before starting the next batch.
- Remove all browned beef and add beef broth to Instant Pot to deglaze. Scrape with a spatula to grab all the tasty bits on the bottom of the pot.
- Add tomato paste, Worcestershire sauce, bay leaves and paprika. Let simmer for a few minutes, then transfer to the Instant Pot insert.
- Transfer beef mixture to Instant Pot and fit lid on the Instant Pot, ensuring valve is set to ‘sealing’. Set to Meat/Stew mode and change timer to 20 minutes.. After 20 minutes do a quick release (QR).
- Add the carrots and potatoes and taste broth and add any seasonings as desired. Turn back to Stew/Meat setting and set timer to 20 minutes.
- When time is up do another QR. And then turn Instant Pot setting to ‘Saute’. Add green beans and simmer until beans are heated through and gravy is thickened to your liking, 5 minutes or so.
Kelly's Kitchen 
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