• 2 tablespoons arrowroot powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon salt
  • ½ teaspoon
  • 1 pound beef stew meat
  • 1 tablespoon salted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 (8 ounce) package white mushrooms, quartered
  • 1 (8 ounce) package portobello mushrooms, quartered
  • ¾ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 2 teaspoon (blank)s tomato powder
  • 1 teaspoon arrowroot powder
  • Directions

  • Step 1

    Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.


  • Step 2

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

  • Step 5

    Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

  • Cook's Note:

    I do use ingredients which may not be in a beginner’s pantry. If you don’t have arrowroot powder, cornstarch or flour will work. If you don’t have tomato powder, you can omit it, or use 1 tablespoon tomato paste.

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