Ingredients: |
Ingredients: 2 tablespoons olive oil
¼ cup butter
3 lb. beef roast (such as chuck), cut into 1 inch cubes
½ cup diced onion
2-3 cloves garlic, minced
Pinch of red pepper flakes
2 teaspoons paprika
1 cup warm water
4 cups beef broth
1 (15 oz.) can tomato sauce
¼ teaspoon dried thyme
2 bay leaves
Pinch of cloves
Salt and pepper, to taste
2-3 cups baby carrots
1 lb. potato gnocchi
1 tablespoon balsamic vinegar
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Directions: |
Directions:Turn Instant Pot to Saute on High. Add the oil, and while it's heating, season the beef with salt and pepper. Working in batches, brown the beef in the oil. Remove to a plate and keep warm.
Add the butter to the Instant Pot, along with the onions, garlic and red pepper flakes. Cook until onions are tender, 3-5 minutes. Stir in the paprika.
Stir in warm water, beef broth, tomato sauce, thyme, bay leaves, cloves and salt and pepper, to taste.
Return beef to Instant Pot and cook on High Pressure for 40 minutes. Do a Quick Release, add the baby carrots, and cook for an additional 10 minutes on High Pressure. Do a final Quick Release.
Set the Instant Pot back to Saute, add the gnocchi, and cook according to package directions. Add salt and pepper, and thicken with a cornstarch slurry (see below).
For cornstarch slurry, start with 1 tablespoon cornstarch and 1 tablespoon water. Mix together in a separate bowl, then pour into stew. Stir, and give it a few minutes to see how much the stew thickens. If it's still too thin, add another 1 tablespooon cornstarch/1 tablespoon water slurry, and so on until you've reached desired consistency. |
This recipe for Instant Pot Gnocchi Beef Stew is from