Beef Stew & Mash

This comforting winter stew will be a firm family favourite – thanks to @kgomiskitchen for this weeknight winner.
 

For the stew: 

Ingredients
1 kg Stewing Beef, cut into smaller pieces.
1 Tsp Salt
½ Tsp Ground Black Pepper
2 Tbsp Vegetable Oil
1 Onion, chopped
2 Tsp Crushed Garlic
1 Tbsp Tomato Paste
1 Tbsp White Sugar
½ Cup Beef Stock
½ Cup Red Wine, optional
1 Tbsp Worcestershire sauce
1 Tbsp Fresh Thyme
3 Carrots, quartered
12 Baby Potatoes
1 Tbsp Maizena
½ Can Garden Peas

Instructions
1. In a bowl, add the beef pieces, salt and ground black pepper. Toss until covered.
2. Using a multi-cooker “Sauté” function, heat up the oil and brown beef pieces on both sides. Remove beef from cooker and set aside.
3. Add onion and crushed garlic to the multi-cooker and cook until onion is translucent, about 5 minutes.
4. Add tomato paste and white sugar, cook until tomato paste has darkened.
5. Add red wine to the cooker and bring to boil, allowing wine to evaporate for 3 minutes. The sauce should reduce.
6. Add the Worcestershire sauce, beef stock, thyme springs, carrots, potatoes and meat back to the pressure cooker.
7. Cook on high pressure for 25 minutes. Allow to naturally release pressure for 10 minutes then release remaining pressure.
8. Turn on the “Sauté” function.
9. In a cup, combine Maizena with 1 tablespoon of water then add to the stew along with the peas.
10. Allow to cook until sauce has thickened, about 5 minutes.

For the mash:

Ingredients
2 ½ kg Potatoes
1 Cup Chicken Stock
½ Tsp Sea Salt
1 Cup Warm Milk
4 Tbsp Butter

Instructions
1. Peel potatoes and cut in half if your potatoes are large. Insert the trivet into the Instant Pot bowl then add the potatoes into the instant pot. Do not cut potatoes into pieces which would fall through the trivet.
2. In a bowl, mix together the chicken stock and salt, then add to the Instant Pot bowl. The liquid will remain below the trivet.
3. Seal the Instant Pot lid and pressure cook for 12 minutes. Natural release for 5 minutes then quick release the remaining pressure before opening the Instant Pot.
4. Remove the trivet from the Instant Pot. Using a masher, mash the potatoes until smooth. Add warm milk and butter to the potatoes and continue to mix together.
5. For an even smoother consistency, mix together with a handheld mixer which will ensure that no lumps remain.