Step 1

Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.

Step 2

Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.

Step 3

Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.

Step 4

Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.

Step 5

In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.