Monday, December 7, 2020



This savory-sweet stew can almost be sautéed while cooking and can be made ahead, overnight, or even two before serving.



  • 1/2 tbs of paprika
  • salt and black pepper
  • 2 tbs of balsamic vinegar
  • 3 cloves of garlic, minced
  • 1 cup (240ml) of beef stock
  • 2 tbs of tomato paste (puree)
  • Cooking oil spray (I use avocado)
  • Fresh chopped parsely (optional)
  • 2 medium red onions, halved and sliced
  • 80g (2.83oz) of chopped pitted dried prunes
  • 800g (28oz) of stewing beef, raw (trimmed of visible fat)



  1. Set instant pot to saute mode.
  2. Once it displays hot, spray with some cooking oil spray. Add the beef in two batches and sear until browned all over. Season each batch with salt and black pepper as you brown.
  3. Transfer each batch to a plate and set aside.
  4. Spray again with some more cooking oil spray.
  5. Add the onion and then a little splash of the stock to deglaze the pan (ensuring your scrape up all the flavour from the meat stuck to the bottom of the pan) continue to fry the onions for a few minutes to soften.
  6. Add in the garlic, balsamic vinegar, paprika, tomato paste, prunes and stock. Mix until all combined.
  7. Add back in the beef and stir.
  8. Add lid and close valve (if not self sealing).
  9. Set Instant Pot to Pressure Cook on high for 30 minutes.
  10. Once cooking time is complete, let the pressure release naturally for 10 minutes and then you can release any remaining pressure.
  11. Taste and season as needed with salt and black pepper.
  12. Add in the chopped parsley.
  13. If you like a thicker gravy, you can mix 1 tbs of cornstarch with a little water to make a slurry and stir this in while gently heating until gravy is thicker. I find it perfect just as it is. Enjoy your dinner!