Trim excess fat off the beef. Cut into 3-4 large chunks.
1
Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
2
Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes.
3
Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer.
4
Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
5
Return the beef to the pot, then top with the potatoes. Don’t stir.
6
Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure.
7
Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
8
Remove beef and veggies and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Sauté to thicken.
9
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