1 pound steak cut small slices (I use leftover
2 potatoes, cut into 1-inch chunks
2 carrots thinly sliced
2 celery stalks cut small
1 onion, diced
2 cloves garlic, minced
3 cups beef broth
1 tbs tomato paste
1 tbs Worcestershire sauce
1 tsp dried rosemary
1 tsp thyme
1 teaspoon smoked paprika
1 bay leaves
3 tablespoons all-purpose flour
1 cup frozen peas
salt and pepper to taste
Season beef with salt and pepper, to taste.
Set a 6-qt Instant Pot® to the high saute setting. Add oil and when hot brown the beef
Stir in potatoes, carrots, celery, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 22 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together flour and 1/2 cup stew broth.
Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
Stir in peas until heated through, about 3 minutes