Ingredients: |
Ingredients: 2 tablespoons Olive Oil
3-4 pound Chuck roast, cut into chunks of desired size
Sea Salt
Black Pepper
1.5 cups Beef or Chicken Stock
1 Bullion Cube
1.5 cups Red Wine
1.5 cups White Onion, roughly chopped
2 tablespoons Garlic, finely minced
1/2 teaspoon Paprika
1 teaspoon Dried Parsley
1 teaspoon Dried Minced Onions
4 tablespoons Tomato Paste
4 Bay leaf, fresh if possible
4 Carrots, peeled and cut into half inch round slices
2-3 cups potatoes, peeled and diced into 1.5 inch pieces
4 tablespoons Corn Starch
3 tablespoons Cold Water
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Directions: |
Directions:1. Turn Instant pot to “Saute”mode and heat oil.
2. Add roast and season one side with salt and pepper and sear it.
3. Then, flip it over and season the other side with salt and pepper and sear it.
4. Sear and brown the sides of the roast too.
5. Add broth, red wine, onion, garlic, paprika, parsley, oregano, thyme, tomato paste, bay leaf.
6. Put the lid on and turn up the valve to “Sealing.” Select “Manual” mode and set the time for 60 minutes.
7. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
8. Open the lid and add carrots and potatoes (optional).
9. Put the lid on again and turn the valve to “Sealing” and select “Manual” mode and set the time for 10 minutes.
10. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
11. In a small bowl, make a slurry by mixing the corn starch and cold water.
12. Open the lid and stir gently. Add slurry slowly, while stirring constantly, to thicken gravy to desired thickness.
13. Serve over rice or egg noodles. |
This recipe for Instant Pot Red Wine Stew is from