Fall is definitely in the air... with beautiful changing leaves and cooling weather. Times are busy with football practices and hectic schedules which makes satisfying comfort dinners even more important. This is one of those to me. The roots of this recipe is a stew but we made mashed potatoes rather than chopping up potatoes and cooking them with the meat. I love to get a lot of the thick sauce to make sure there's enough for every bite of mashed potatoes.
This recipe is also another ode to "Oh, Instant Pot... how I adore thee."
Stir together in the instant pot and cook on the Meat/Stew setting for 35 minutes:
2 lb beef roast, diced into 1 – 1 ½ inch bite size pieces
1 onion, diced
1 can beef stock
1 packet of onion soup mix
1 cup carrots, sliced
After the cook time do a quick release. Once the lid is open - switch the setting to saute and let it come to a boil. This happens pretty fast since it's already very hot.
Then mix together until there are no lumps:
2 tablespoons of cornstarch
a little bit of cold water
Add this to the boiling sauce stirring constantly. It will quickly thicken up.
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