Step 1

Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/3 of the beef and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Remove the browned beef to a bowl, add the second batch of the beef to the pot, and sear until browned on one side, about 3 more minutes. Repeat with the remaining beef - in the pot, sear until browned on one side, then into the bowl with the rest of the beef.

Step 2

Add the onion, garlic, mushrooms, and tomato paste to the pot, and sprinkle with the herbes de Provence and 1/2 teaspoon salt. Sauté until the onions soften and the tomato paste darkens, about 8 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Stir in the beef and any juices in the bowl, then pour in the beef broth. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Stir in the carrots, then spread the diced tomatoes on top.

Step 3

Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC, 12 minutes in a stovetop PC. When the cooking time finishes, let the pressure come down naturally. Leave the pot alone - keep warm mode is fine - until the pressure valve drops, about 20 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)

Step 4

Unlock the pressure cooker lid. Whisk the water and cornstarch into a slurry, and then stir the cornstarch slurry into the stew. Add 1/2 teaspoon of fresh ground black pepper, then taste for seasoning, and add more salt and pepper if the stew needs it. (I add another 1/2 teaspoon of fine sea salt when I used canned beef broth.) Serve and enjoy!