1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 pound beef stew meat, sliced
1 ½ cup chopped mushrooms
1 tbsp Worcestershire sauce (optional)
1 bay leaf
1 cup bone broth
½ cup sour cream
½ tsp cornstarch
2 tbsp fresh parsley, finely chopped
salt and black pepper to taste
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Add the beef and cook until browned.
Add the mushrooms and cook for 2-3 minutes.
Add the bone broth, Worcestershire sauce (if using) and bay leaf and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING and press PRESSURE COOK button.
Adjust the timer to 9 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove the lid and press the SAUTE button.
Discard the bay leaf.
In a small bowl combine the sour cream and cornstarch.
Add the mixture to the Instant Pot and stir to combine.
Cook, stirring occasionally, until the sauce is thickened to your liking.
Season with salt and black pepper to taste.
Garnish with parsley.
Serve warm with mashed cauliflower or low carb noodles.