Homemade Beef Stew Instant Pot

24 oz Beef Chuck Eye Steak
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 medium (2-1/2" dia) Onions, raw
3 medium Carrots, raw
8 fl oz Red Wine
2 stalk, large (11"-12" long) Celery, raw
1 tbsp Butter, salted
1 tbsp Extra Virgin Olive Oil
4 pepper Peppers, pasilla, dried
1 tbsp Parsley, dried
3 cup Beef Broth - Swanson Low Sodium
Salt/Pepper to taste

Cut beef into cubes. Set Instant Pot to Sauté. Add olive oil to bowl when it's ready (display shows 'hot'). Add cubes of beef to brown while you rough chop the veg. Stir occasionally to brown on all sides. Once beef is evenly brown, add red wine (if omitting the wine, add 1 more cup of broth) and allow to cook with the beef while you finish the veg prep. Add veg all at once, add salt/pepper, parsley, and peppers (optional). Stir to combine. Cancel the sauté function, place lid on the pot and lock. Set pot to beef/stew and hit start. Go away and come back when the natural release is done, about 1.5 hours total. I did not do quick release, so I can't comment on the meat tenderness other than natural release was perfectly tender and all the veg done as proper for stew.

Serving Size: makes about 12 cups stew

Number of Servings: 12

Recipe submitted by SparkPeople user SMYRNA38.