Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Daube Recipe
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
NPR (Natural Pressure Release):
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
190
kcal
Author:
URVASHI PITRE
Calories:
190
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
9
g
|
Fiber:
4
g
|
Sugar:
6
g
US Customary
-
Metric
Ingredients
1
pound
Beef Stew Meat
3
tablespoons
Butter
1
Onion
chopped
1
tablespoon
minced garlic
1
tablespoon
tomato paste
2
cups
Baby New Potatoes
halved for big ones, left whole if small (see recipe pic)
2
Carrots
large, chopped (or 1 cup baby carrots)
1.5
cups
Mushrooms
small button mushrooms or larger mushrooms halved
1
cup
diced tomatoes
canned
1
teaspoon
Herbes de Provence
1-2
teaspoons
Kosher Salt
1/2
teaspoon
pepper
1.5
cups
Water
To Thicken At The End
1
tablespoon
Cornstarch
1
tablespoons
Water
Instructions
Set the Instant Pot to saute and the garlic, onions and tomato paste and heat until tomato paste is roasted.
Once the tomato paste is roasted, add the tomatoes and use the liquid from them to deglaze the pan.
Then add the beef, salt, pepper, and Herbes de Provence and mix well.
Add the potatoes, water, carrots, and mushroom, place the lid on the instant pot and set the pot to high pressure for 10 minutes.
Once the cooking time is done, allow the pot to natural pressure release for 10 minutes before releasing the rest of the pressure.
Set the pot to saute. Mix the tablespoon of cornstarch and water to create a slurry and add it to the pot.
Stir the pot and allow it to come to a boil in order the thicken the stew.
Serve and enjoy!