Beef burgundy for pressure cooker or slow cooker

• 1 1/2 lb london broil cut into 1" cubes
• 1 tbsp olive oil
• 4 tbsp salted butter
• 8 tbsp flour, plus 4 tablespoons cornstarch. Divide the flour in half. 4 tablespoons for coating, 4 tablespoons later for thickening
• 1 tsp salt and pepper, each
• 32 oz of beef stock
• 3/4 cup dry red wine, use a wine that you like to drink.
• 2 tsp worcestershire sauce
• 6 clove garlic left whole
• 10 baby carrots left whole
• 10 pearl onions, peeled

1. Coat meat with 2 tablespoons of the flour and the cornstarch, shake off any excess flour.
2. Let meat sit out for 10 minutes to ensure coating adheres well.
3. In a hot skillet with the oil, brown meat on all sides and place in pressure cooker.
4. If your pressure cooker has a browning selection, brown meat in cooker.
5. The browning of the meat imparts a lot of flavor.
6. Browning in the pan, you should de glaze the pan with some stock and add all that liquid to cooker when ready.
7. Add in broth, wine, salt and pepper, garlic, carrots and onions.
8. Set pressure cooker on highest pressure level and set timer for 25 Minutes.
9. When done, open cooker and remove 1/2 cup of broth.
10. In a pan melt butter and whisk in remaining flour.
11. Cook flour for two minutes.
12. Add in reserved broth and whisk.Bring to boil for several minutes to thicken.
13. Place back in cooker and mix well.Check now for any need to add any salt or pepper to taste and add worcestershire sauce.
14. For slow cooker.
15. Simply follow all the same steps just placing in slow cooker on high for 5 1/2 hours.
16. This is wonderful served over mashed potatoes.
17. Recipe by taylor68too

london broil, olive oil, butter, flour, salt, beef stock, red wine, worcestershire sauce, clove garlic, carrots, pearl onions

Taken from cookpad.com/us/recipes/346699-beef-burgundy-for-pressure-cooker-or-slow-cooker (may not work)