Ingredients:
- 1 1/2 lbs. Venison Stew Meat
- 1 T. Olive Oil
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Italian Seasoning
- 2 T. Worcestershire Sauce
- 1 T. Garlic, Minced
- 1 Large Onion, Chopped
- 1 16-Ounce Bag Baby Carrots, Cut Into Slices
- 1 lb. Potatoes, Cubed
- 2 1/2 Cups Beef Broth
- 1 Can Tomato Sauce
- 2 T. Cornstarch
- 2 T. Water
Directions:
Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the venison and seasonings. Cook the meat until browned.
Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Serve hot with biscuits.
Enjoy!