2 lbs of chuck roast, boneless chuck ribs, or good diced stew meat. Cut into 1″ cubes.
1 onion, diced
4 cloves of garlic, chopped
2 T vegetable oil
2 T flour
1 T paprika
6 mushrooms, coarsely chopped
1 cup beef stock
1 tsp Lea and Perrins
2 T salt
2 T ground black pepper Onion powder, Garlic powder,
Cornstarch slurry
Set Instapot to Sauté function.
Put flour, salt, pepper, paprika, and any dried spices you like into a large ziplock bag.
Add meat and toss. You may have to do this in batches. Shake off excess flour.
In the Instapot, add the oil and heat to shimmering. Add the meat to cover the bottom but don’t crowd. You will probably have to do this in two batches. Brown the meat and set aside on a plate.
When the meat is browned, add onion, garlic, and mushrooms. You might need to add a bit more oil. Brown and soften the vegetables, scraping the bottom of the pan. Add the beef stock and scrape up any remaining bits stuck to the bottom of the pan then add the meat and juices. Add Lea & Perrins.
Bring to a boil and then seal Instapot. Manual high for 20 minutes.
Once 20 minutes are done, let natural cool for 10 minutes then release steam.
Open lid and make a cornstarch slurry if it looks a bit too liquid. Add slurry until thickened to your taste. One recipe I saw had you put the Instapot trivet on top of the beef and place 5 peeled and chunked russet potatoes on top. When the time is over, remove the potatoes to a pan and make mashed potatoes with them.
Can also be served with rice, noodles, or Yorkshire Pudding.
