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Export 20 ingredients for grocery delivery
Step 1
Add beef chunks to a large bowl, sprinkle flour, salt and pepper onto it. Stir to combine.
Step 2
Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
Step 3
Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
Step 4
Remove the beef from the pot, cover with foil and set aside.
Step 5
Add the chopped onion to the pot and cook for 1 minute, add the garlic, stir and cook for 1 minute.
Step 6
Add the cup of beef broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
Step 7
Add the beef back to the pot, add tomato paste, tomato sauce and Worcestershire sauce.
Step 8
Add chopped carrots, mushrooms and celery if using. Add wine and potatoes.
Step 9
Make sure you don't go over the Max line of your pot.
Step 10
Add dried rosemary, thyme and red pepper flakes. Stir to combine.
Step 11
Add a bunch of fresh thyme on top.
Step 12
Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release.
Step 13
Release manually the remaining pressure.
Step 14
If you want the beef bourguignon sauce to be thicker, mix corn starch and water in a small bowl until fully combined.
Step 15
With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for a few minutes until the sauce thickens.
Step 16
Serve and enjoy.
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