In general a really good recipe. I made a few changes to the ingredients and a probably more importantly to the timing of the Instant Pot:
I added a heaping of Jane’s Crazy salt and freshly ground pepper to flour and floured all the meat and the seared the meat on the sauté setting. I also used olive oil and unsalted butter for the sauté. After browning the beef I removed all the beef from the pot. I used 1/4 cup red cooking wine to deglaze and then added onion and garlic; scrapped all the searing stuff then added 2 cups of beef broth with 8 ounces of tomato sauce.
Then I added another roughly chopped onion and 4 celery stalks also roughly chopped. Put in thyme, bay leaf a bit more pepper, put the beef back in the pot and added broth until the beef was pretty much covered. Set the Pot to pressure and cooked for 20 minutes.
Instant released after first 20 minutes then added carrots, 4 potatoes (only 1 seemed like a misprint), and frozen cocktail onions I guess about 15 such onions. Pressure cooked for another 10 minutes and did another quick release.
After that I added Lima beans (I love limas and it’s the only way I can get my menfolk to eat them) took out the bay leaf skipped the cornstarch and cooked on the slow cooker setting until it was thick enough for me and my family.
They loved it and even I loved it (I tend to be overly critical of my cooking).
Then I used red cooking wine and beef bone broth for the deglazing (instead of 14 ounces of broth I used 1.5 cups broth and 1 cup red cooking wine).
