- (4 TBPS) Butter
- (2 medium) Onions, sliced 1/2 inch thick
- (4) Garlic Cloves, peeled and smashed
- (3 inches) Ginger peeled and sliced into coins
- (2) Cinnamon Sticks
- (1/2 tsp) Salt
- (2 tsp) Sweet Paprika
- (1 1/2 tsp) Fennel Seeds
- (1 1/2 tsp) Ground Coriander
- (1 tsp) Curry Powder
- (1/2 tsp) Garam Masala
- (2 packages) Beef Stew Meat
- (2 TBSP) All-purpose Flour (use gluten free if you like)
- (2 TBSP) Lemon Juice
- (to taste) Fresh Cilantro, Chopped
Set a 6 or 8 quart InstaPot to Saute and melt the butter in there. Stir it until it starts to brown, it will develop a delicious nutty smell and will take 2-3 minutes. Be careful not to burn it!
Add the onions, garlic, ginger, cinnamon sticks and salt.
Cook stirring occasionally until the onions are soft and turning brown at the edges, about 10-12 minutes.
Stir in the paprika, fennel seeds, coriander, curry powder, garam masala, 2 tsps of salt and 1 1/2 tsp pepper. Cook until fragrant 30 seconds to a minute.
Add 1 cup of water and scrap up the bits stuck to the bottom.
Add the beef and give it a quick stir.
Press Cancel, lock the lid on and set the pressure valve to Sealing.
Select Pressure Cook and make sure pressure is set to High.
Set the cooking time for 25 minutes.
When the cooking time is up allow it to sit and release pressure naturally for 15 minutes, then switch the presssure valve to Venting.
Press Cancel to turn your pot off.
Remove and discard the cinnamon sticks and ginger pieces.
Whisk the flour with 6 TBSP of the cooking liquid in a small bowl until smooth. Return this to the pot and stir it in.
Select Saute again and bring your stew to a simmer, stirring it regularly until it thickens. This should take about 2-3 minutes.
Turn your pot off with the Cancel button (turning things off can be a problem at our house, hence my constant reminders!).
Salt and pepper to taste and garnish each serving with the fresh cilantro.
If you like it hot add some chopped fresh jalapenos to your garnish.
Serve over rice or with flat bread such as naan or pita.