¾cupred wineCabernet Sauvignon is the best but you can use what you have
1cupsbeef broth
1carrotpeeled and cut in 1" chunks
2celery stalkscut in 1" chunks
1cupwhite mushrooms quartered
1lbspotatoesor yucca if avoiding potatoes or radish if keto
33"sprigs fresh thyme or ½ teaspoon dried thyme
2largebay leaves
1smallhandful parsleychopped, reserve 1 tablespoon to garnish
Instructions
Coat the meat with salt, pepper, and 1 tablespoon arrowroot flour. Toss gently and set aside.
Set Instant Pot on "Sauté" and insert the liner pot.
When the screen displays "Hot", add 1 tbsp. avocado oil.
Brown the meat in small portions, not crowding the surface of the pot.
When all sides are browned, take them out, and add a new batch.
Repeat this until all the meat are browned. This shouldn't take more than 15 minutes.
Add remaining avocado oil and sauté onions.
When they are translucent, add garlic.
Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides.
Then, add the meat and stir well together.
Set the Instant Pot on HIGH Pressure and set the timer for 20 minutes.
When the timer goes off, turn the vent handle to "Venting" and release the pressure manually (QR), watching for sputtering liquid. There shouldn't be any but just be careful, just in case..
When the float valve drops down, open the lid, add the vegetables, herbs, and mix well.
Close the lid tightly, and turn the vent handle to "SEALING".
Press the "PRESSURE COOKER" or "MANUAL" button (HIGH pressure) and set the timer for 10 minutes.
When the timer goes off, let the pressure release naturally. (NPR)
When the pressure is completely released, and the float valve drops, open the lid carefully.
Take out about a cup of the liquid from the pot and add 1 cup of cold water.
Add arrowroot flour to the liquid and whisk vigorously to make the slurry.
Add the slurry to the pot stir well, and simmer until it thickens.
Garnish with remaining parsley and serve immediately.