Step 1

Set the instant pot to saute function.

Step 2

Add olive oil into the pot. Add beef and cook and partially brown.

Step 3

Add diced potato, onion, carrot and mushrooms. Saute about 10 minutes.

Step 4

Pour red wine and water to the pot. Close the lid and change the setting to Stew for 20 minutes.

Step 5

Manually let the steam go *3 and open the lid.

Step 6

Break the roux into small cubes and add to the pot.

Step 7

Let the roux cubes dissolve by stirring the stew with a wooden spatula.

Step 8

Put the lid back on and set the instant pot to stew for 5 minutes.

Step 9

After the 5 minutes cycle completed, let the pressure off manually.

Step 10

Serve in the shallow bowl, pour a little bit of fresh cream*4 and garnish with thyme. *5