Ingredients

• 4 tablespoons all-purpose flour
• 1.5 tablespoons Italian seasoning
• 1.5 tablespoons onion powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1.5 pounds beef stew meat , cubed
• 2.75 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 3 cloves garlic , minced
• 1 cup chopped red potatoes
• 1 medium white onion , quartered
• 0.5 cups chopped carrots
• 0.5 cups chopped celery
• 2 sprigs fresh rosemary
• 1 bay leaf
• ½ , 8 ounce

Instructions

1. 1 Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat.
2. 2 Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf.
3. 3 Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.

Nutrition per serving