1poundleftover beefleftover beef or steak, trimmed and cut into inch cubes
salt and pepper to taste
Instructions
In a 6-qt Instant Pot, heat oil using the saute function. Add onion and garlic and cook, while stirring, until tender, about 4 minutes.
Stir in wine if using and simmer for 2-3 minutes while scraping up any brown bits in the bottom of the pot.
Add tomato paste, potatoes, carrots, celery, bay leaf, and Italian seasoning. Stir in broth (do not add the beef yet).
Turn the Instant Pot on high pressure for 9 minutes. Once cooked, quick release the pressure.
Turn the soup on to saute and once boiling, stir in the peas. Combine 2 tablespoons cornstarch with 2 tablespoons of water. Whisk into the boiling stew a bit at a time until it reaches desired thickness*.
Add the cooked beef cubes to the simmering soup and let simmer 2-3 minutes or just until heated through. Do not overcook the beef. Remove bay leaf, taste and season with salt and pepper.
Notes
This recipe uses leftover steak which is already cooked. Since the steak is cooked, it can be served a little bit pink inside and it is added at the end to cook heat through. If the steak cooks too long, it will overcook and become tough.*Slowly mix in the cornstarch until the stew reaches your desired consistency, letting it boil slightly between additions. You may not need all of the cornstarch mixture.