Oil
1 1/2 lb Beef Stew Meat
4 T. Flour
Salt
Pepper
1 Onion, chopped
3 Celery Stalks, chopped
3 Carrots, peeled and chopped
1/2 C. Red Wine
2 t. Penzey’s Beef Soup Base
2 C. Water
Rosemary
Thyme
Oregano
Garlic or Garlic Paste
Mix flour, salt, and pepper in a bag. Add beef stew meat and shake until coated. Set IP to Saute and add oil. When hot, add 1/2 the beef stew meat. Cook until browned and remove meat. Add additional oil if needed. Add remaining meat and brown. Remove meat. Add onions, rosemary, thyme, oregano, and garlic and more oil, if needed. Stir ingredients together and scrape meat bits off bottom. Cook until onion starts to get soft. Add wine and scrape any remaining bits off bottom. Add beef and remaining ingredients. Close lid, set manual pressure to 20 minutes. Allow for natural release.
4 servings = 475 Calories