INSTANT POT BEEF/BISON STEW
Steps:
- Saute Meat. Heat Pan, add oil, do not crowd meat, probably need three batches, adding oil as needed. Bison and lean beef will need more.. Brown well.
- While meat is cooking, dice onions, slice carrots and celery, peel and cut up potatoes. Set aside individually.
- Once the meat is done, saute onions until soft. Salt onions a bit to make them sweat. You can also add the carrots and celery if you want.
- Add garlic for the last 30 seconds (do not burn)
- If the bottom of the pan is too brown burned, scoop out onions and garlic on top of the meat and wash pan. Once clean and try, put back on the heat, heat up and add oil. Then add some of the meat and onion to cook just a bit.
- Deglaze pan with wine, scraping up the small bits. Make sure it is clean so it doesn't give you a burn warning. Cook for a couple minutes
- Add broth (or water plus bullion), Worcestershire sauce, and tomato paste. Mix well. Add meat, onion, celery, carrots, thyme, bay leaf, chervil, pepper. Give it a single stir. Optional, add a pinch of red pepper flakes.
- Potatoes. You can add the potatoes now. Or if you don't like them mushy cook it for 15 minutes, instant release, add potatoes cook another 20 minutes, didn't try this. You could do this will all the veges.
- Cook on high pressure for 35 minutes, then natural pressure release for 10 minutes. Then Vent.
- Discard bay leaves. Take a cup or two out of the broth and add wondra flour. How much depends on how watery the broth is, how cooked the potatoes are, etc. I would guess 1 - 2 tablespoons Wondra. Mix in with the broth really well, and then add to stew. Cook on saute until it is the desired thickness.
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