2poundschuck roastor bottom round, cut into 1 inch chunks
1/2teaspoonHimalayan Pink Sea Salt
2tablespoonsgluten free flouror regular if your diet permits
3/4cupred wineCabernet Sauvignon is the best but you can use what you have
3sprigsfresh thymeor 1/2 teaspoon dried thyme
1small handfulparsleychopped, reserve 1 Tablespoon to garnish
To Add Later
3carrotspeeled and cut into chunks
3celery stalkscut into chunks
2poundspotatoes cut into 1 inch chunks
1tablespoongluten free flour
Coat the meat with salt, pepper, and flour. Toss gently and set aside.
Set Instant Pot on Sauté. When the screen displays “Hot,” add 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 is browned. This should take about 15 minutes. When all the meat is browned, set aside.
Add more avocado oil and sauté onions. When onions 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.
Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
To Thicken the Sauce:
Take the meat and vegetables out into a large bowl.
Take out about a cup of the liquid/sauce from the pot and add 1 cup of cold water. Add flour to the liquid and whisk vigorously to make a slurry.
Press Cancel/Keep Warm button, and then, Sauté button. Add the slurry to the pot, stir well, and simmer until it thickens.
Add the meat and vegetables back to the pot and incorporate all the ingredients gently. Serve immediately.