8-10c.homemade bone brothI used chicken broth because that's what I had on hand, but the logical choice would be beef broth
1-2T.honeyI didn't measure, I just took a large spoonful out of the honey bucket
1.5T.worcestershire sauceI buy a gluten-free version at my local health store
2-3bay leavesdepending on their size
5cupspeeled and chopped potatoes
2small or 1 large onionchopped
1/4c.rice flouror any other thickener and water
Melt 1/3 c. butter in a large stock pot. Brown stewing beef on all sides. Add garlic, saute for 2 minutes. Add half of your bone broth, along with honey, tomato paste, thyme, worcestershire sauce, and bay leaves. Simmer on low, mostly covered.
While the above is simmering, melt 1/4 c. butter in a frying pan (cast-iron is best if you have one), and saute onions, carrots, and potatoes for 2 minutes. Add the rest of the bone broth, and simmer for 20 minutes, until veggies are tender.
Add veggies concoction to the beef mixture. Stir together. Keep simmering.
In an air-tight container (a mason jar works well), shake rice flour and 1 c. water, until dissolved completely. Add to stew, stir, keep at a bubbling simmer until thickened, then turn off heat, and serve.
For cooking in the Instant Pot:
Use the IP's sauté function to brown the stewing beef on all sides (You don't need to cook it though, just sear it to seal in the juices).
Remove to a bowl, and sauté potatoes, carrots, and onions for five minutes.
Add meat back in, along with all other ingredients, minus the rice flour.
Set Instant Pot on manual for 25 minutes, and allow to release pressure naturally.
When you open the lid, press sauté button, add rice flour (pre-shaken into water to prevent lumps - I use a sealed mason jar) to stew, and simmer until stew is thickened.