2 1/2 to 3 lbs beef chuck roast - cubed
Montreal Steak Seasoning
Neutral Oil
Montreal Steak Seasoning
Neutral Oil
Tomato Paste - 6 oz can
Soy Sauce
Worcestershire Sauce
Beef or Chicken Broth
2 onions, chopped
3 cloves minced garlic
3 carrots, cleaned and cut in bite size pieces
3 small potatoes, cleaned and cut in bite size pieces
3 stalks celery, cleaned and cut in bite size pieces
4 ounces of white mushrooms, sliced
1 t Thyme
3 bay leaves
2 T Corn starch (GF) or all purpose flour (not GF)
Frozen mixed vegetables
Set Instant pot to "Saute". When heated, add a tablespoon of oil. Saute 1/3 of the beef until browned. Season with the Montreal Steak Seasoning. Set aside. Repeat with the rest of the meat in 2 batches.
Add all the browned meat with tomato paste, a few shakes of soy sauce and worcestershire sauce, enough beef broth to cover meat, minced garlic and one of the chopped onions. Set to "seal" and cook on high pressure for 30 minutes. You can release lid or let it naturally release.
Add the 2nd onion, carrots, potatoes, celery, mushrooms bay leaves and thyme. Set lid to seal and cook 4 minutes on high pressure. Manually release lid. Make a slurry of corn starch or flour mixed with water. Set to "saute" and add the slurry. Stir until stew is as thick as desired. Add the frozen vegetables. Leave in just long enough to heat through. Season with salt an pepper to taste.
