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Export 11 ingredients for grocery delivery
Step 1
Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the beef stew meat in one layer and let brown (about 3-4 minutes) and then turn over to other side and brown.
Step 2
Sprinkle in the salt, pepper and flour and stir.
Step 3
Add in the diced onion, tomato paste, Worcestershire, vinegar and mushrooms and toss well until onion is soft (about 3 minutes). Turn off heat.
Step 4
Turn Instant Pot to sauté setting. Add in the beef broth and bring it to a boil. Once broth is boiling add in the meat mixture but don’t stir. Turn off sauté setting.
Step 5
Immediately cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes.
Step 6
When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
Step 7
Stir the cornstarch and heavy cream/milk together until smooth. Turn Instant Pot to saute and add the mixture into the pot. The sauce will thicken quickly.
Step 8
Salt and pepper to taste. Serve beef, mushrooms and sauce over mashed potatoes, buttered egg noodles or rice.
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