3 tbsp canola oil 3 lb beef stew meat, cut into 1.5" pieces Kosher salt Freshly ground black pepper 1 large yellow onion, diced 6 cloves garlic, crushed 2 tbsp tomato paste 5 bay leaves 1.5 lb Yukon Gold potatoes, cut into 1.5" pieces 4 large carrots, cut into 2" pieces 3 tbsp all-purpose flour 1 (10 oz) bag frozen peas
1. Set Instant Pot to Saute/More. Add oil, then half the beef season with salt and pepper. Cook 3-4 min per side until browned remove. Repeat with remaining meat. 2. Cook onion and garlic until deeply golden. Add tomato paste, stirring, until darkened, about 4 minutes. Deglaze with 2 cups water. 3. Return meat to pot with bay leaves, potatoes, and carrots. Stir to combine. 4. Seal and cook on Manual High Pressure for 25 minutes. 5. Use a slow natural release; wait for the cycle to finish before opening. 6. Whisk 1 cup of the cooking liquid with the flour; stir back into the pot. Set to Saute and simmer 3 minutes until slightly thickened. 7. Stir in peas; simmer 3-5 minutes until bright green. Season to taste.
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