Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds beef stew meat, cut into 1-inch cubes (680 g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 8 ounces cremini mushrooms, sliced (225 g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon black pepper (1.2 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 2 tablespoons all-purpose flour (30 ml)
  • 1 (14.5 ounce) can beef broth (410 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Turn Instant Pot to 'Sauté' mode. Add olive oil. Brown beef in batches, seasoning with salt and pepper. Remove beef and set aside.
  2. Add onion and mushrooms to the Instant Pot. Sauté until softened, about 5 minutes. Add garlic, thyme, and paprika; cook for 1 minute more, stirring constantly.
  3. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
  4. Return the beef to the Instant Pot. Seal the lid and set to 'Manual' or 'Pressure Cook' on high pressure for 20 minutes.
  5. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Remove the lid. Select 'Sauté' mode again. Stir in sour cream until fully incorporated. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  7. Garnish with fresh parsley and serve hot.