Stewed beef in a slow cooker

Ingredients:

• 1 kg boneless beef neck, trimmed
• 1 tbsp. vegetable oil
• 2 tbsp. premium flour
• 2 tbsp tomato paste
• 1/3 cup dry red wine
• 3 carrots, cut into 5cm pieces.
• 3 stalks celery, cut into 5cm pieces.
• 1 sprig of fresh thyme
• 1 cup frozen pearl onions
• Special equipment: Instant Pot

Preparation:

1. Add oil to the Instant Pot and bring to a sauté (see Note).
2. Meanwhile, in a medium bowl, combine the beef with flour, 2 teaspoons of salt, and a generous amount of black pepper. Add the beef and all of the flour to the slow cooker and spread them into a single layer. Cook, without stirring, until golden brown on the bottom, about 3 minutes. Stir once and cook for another 2-3 minutes. Add the tomato paste and stir to coat the meat.
3. Add the wine and bring to a boil. Cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon.
4. Add the carrots, celery, thyme, and onion and stir to coat. Close the lid of the multicooker according to the manufacturer's instructions and cook on pressure cooker for 40 minutes.
5. Once the pressure cooker cycle is complete, release the pressure according to the instructions and wait until the cycle is complete. Being careful not to burn yourself with residual steam, open and remove the lid.
   
   Note
   
   Settings may vary depending on your multicooker model. Always follow the manufacturer's instructions.