Beef stew

3 pounds beef stew meat
2 teaspoons salt
1 teaspoon black pepper
2-3 T olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
1 cup water
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound baby yukons, cut in half, or yukon gold potatoes cut into large chunks

In the Instapot, heat 1 tablespoon of olive oil and brown the meat in batches, adding salt and pepper as listed above; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning.) Transfer the meat to a large bowl and set aside.

Add the onions and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes, and add the garlic toward the end. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Seal and pressure cook for 50 minutes.

Add the carrots and potatoes. Pressure cook for 40 minutes.