A mouthwatering beef stew that is made in the Instant Pot.
Press the Sauté button on IP. When the Instant Pot says hot add olive oil.
Give the olive oil a minute or so to heat up. Add the meat into the inner pot.
Season the meat with pepper and seasoning salt.
Brown meat on all sides. Takes about 8 minutes. Turn off the sauté button and remove the meat from the inner pot.
With the meat removed from the inner pot add the beef broth.
Press the sauté button and bring the beef broth to a boil. This will help to deglaze the inner pot. Using a spatula scrape the bottom of the pot every so often. Deglazing the bottom of the inner pot takes about 7 minutes.
Once the inner pot has been deglazed whisk the brown gravy mix into the beef broth. Making sure to break up the mix so there are no clumps.
Whisk in Worcestershire sauce and red cooking wine into the broth and brown gravy mixture.
Add meat, potatoes, carrots, and butternut squash into the broth mixture. Press the meat and veggies down so that the broth covers. Do not stir.
Sprinkle the thawed peas and corn on top of the other ingredients. Sprinkle in onion, garlic, and parsley in.
Do not stir. Place lid on the IP. Press the meat/stew button or pressure cooker and adjust time to 45 minutes.
Once the 45 minute cook time is done do a natural release. This will take about 10 minutes
Remove the lid from the IP
Remove 1/2 cup of broth from the beef stew into a measuring cup. Set aside
In a small saucepan melt the butter.
Add flour into the melted butter
Slowly add the broth from the stew into the butter and flour mixture. The roux will be paste-like.
Add a small amount of roux into the inner pot with the beef stew. The more roux you add the thicker your beef stew will be.
Stir the beef stew together and serve.
~Make sure that the peas and corn are thawed or they will sink to the bottom of the inner pot causing a burn notice.
~ When adding the roux I did add all of it to give me the thickness that we like our beef stew to be.