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 water to the IP to deglaze it, and using a wooden spoon scrape well the bottom of the pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.

Step 6

Add the chopped onion and cook for 1 minute, add the garlic, stir and cook for 1 minute.

Step 7

Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.

Step 8

Then, add tomato paste, Worcestershire sauce, brown sugar, and beef broth. Stir to combine.

Step 9

Next, add the beef back to the pot, followed by chopped carrots, mushrooms, potatoes, and pearl onions if using.

Step 10

Make sure you don't go over the Max line of your pot.

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 15 Minute Natural Pressure Release.

Step 13

Release manually the remaining pressure.

Step 14

Discard thyme.

Step 15

If you want the sauce to be thicker, mix corn starch and water in a small bowl until fully combined.

Step 16

With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for 2-3 minutes, until the sauce, thickens.

Step 17

Serve and enjoy.