Ingredients

• 1 tablespoon avocado oil
• 1 large onion , finely diced
• 3 cloves garlic , finely chopped
• 0.25 cups dry red wine
• 2 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt , or to taste
• 0.5 teaspoons ground black pepper
• 1 tablespoon tomato paste
• 2 , 1 pound
• 5 large baking potato , peeled and cut into 3/4-inch pieces
• 6 medium carrots , sliced
• 3 celerys ribs , sliced
• 2 tablespoons water
• 1 tablespoon cornstarch

Instructions

1. 1 Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
2. 2 Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.

Nutrition per serving