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Ingredients:
Ingredients:
Approx. 2 lbs. of stew meat
1 onion, halved and sliced into strips
2 t. minced garlic
Approx. 4 medium potatoes, peeled and cut into 1.5"- 2" chunks
1 lb. of carrots, peeled and cut into 2"-3" pieces
1 pkg of fresh mushrooms, quartered
Frozen peas, approx. 1 c.
Beef broth, approx. 4 c. or enough to cover all of the mixture
8 oz. tomato sauce
Olive oil
Salt and pepper to taste
Kitchen Bouquet seasoning
Approx. 2 heaping t. of corn starch
Directions:
Directions:
Turn Instant Pot on in Saute mode and add approximately 1 T. of olive oil.
Add half of the stew meat and stir until all sides are seared. Remove meat from pot and repeat with the remaining meat.
Return all meat to the pot and add the garlic, onions, potatoes, carrots, and mushrooms.
Pour beef broth over the mixture to cover all of the vegetables and meat. Add the tomato sauce, salt, and pepper.
Seal the Instant Pot in Manual Pressure Mode and set the timer for 30 minutes. Use the quick-release method when the pressure cycle is complete.
Add the 2 t. of corn starch to 1/8 c. of cold water and wisk until smooth.
Add the frozen peas, corn starch slurry, and 1.5 t. of Kitchen Bouquet to the Instant Pot and switch to Saute mode.
Stir CAREFULLY to combine the ingredients and allow the mixture to cook for an additional 3 to 5 minutes until the peas are cooked and the broth begins to thicken.
Enjoy!
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