Servings: 2

2 Tbsp. oil or fat of choice 2 Tbsp. oil or fat of choice
1 lb.  Beef stew meat 1 lb.  Beef stew meat
1 Serrano Pepper ( I omit) 1 Serrano Pepper ( I omit)
½ tsp. Chipotle Powder ( I omit) ½ tsp. Chipotle Powder ( I omit)
1  Onion, diced 1  Onion, diced
1 Tbsp. minced Garlic 1 Tbsp. minced Garlic
1  Bay Leaf 1  Bay Leaf
1 tsp.  Ground Cumin 1 tsp.  Ground Cumin
1 tsp.  Chili Powder 1 tsp.  Chili Powder
¼ Pepper  Salt ½ tsp. ¼ Pepper  Salt ½ tsp.
1 Cup  Beef Broth or Chicken Stock 1 Cup  Beef Broth or Chicken Stock
½ C  Tomato Sauce ½ C  Tomato Sauce
1 Tbsp.  Potato Starch or thickener of choice 1 Tbsp.  Potato Starch or thickener of choice

Press the Saute button and when it reads “HOT” add oil and beef cubes. Sear on all side.
Once meat has browned, add onion, garlic, Serrano Pepper, bay leaf and spices. Stir fry 2 to 3 minutes.
Pour in Beef broth and Tomato sauce, the cover and lock the lid. Press the “Keep Warm/Cancel” button on the IP, then press the Meat/Stew button and it will default to 35 minutes. Seal the release knob. When done let it NPR completely!
Unlock lid, ladle out some liquid into a bowl and combine it with the potato flour. Mix well.  Press Saute on the IP, once liquid is boiling mix in the slurry well.

Slow cooker version : Cook on low 6-8 hours which is NORMAL setting on the IP slow feature. Or High for 4 hours.  Slow cooker version : Cook on low 6 to 8 hours which is NORMAL setting on the IP slow feature. Or High for 4 hours.