Ingredients:

• 1 large piece of roasting beef (+-1.6kgs)

• 2 tablespoons oil

• 1 onion diced

• 3 cloves of garlic cut in half

• 2 Imana beef cubes 

• 1.5 litres of water

• 2 tablespoons Worcestershire sauce

• 1 teaspoon onion powder

• 1 teaspoon salt

• 4 sprigs fresh thyme

• 1/2 teaspoon black pepper powder 

• 1 tablespoon all purpose curry paste(wet masala)

• 4 carrots cut into halves

• 2 tablespoons tomato paste

• Salt for seasoning 

• Method:

  Remove any excess fat from the beef. Combine the onion powder, salt, pepper powder, and aminahs masala in a mixing bowl. This mixture should be used to rub meat. Place the instant pot on sauté, add the oil, and brown the beef on all sides.
  Toss in the onions, thyme, and garlic. Sauté until the vegetables are softened. Toss in the water, imana stock blocks, Worcestershire sauce, seasoning salt, and tomato paste. Scrape any bits from the bottom of the pot as you mix.

  Return your meat to the pot. Cook for 50 minutes on high pressure with the manual setting. Once the pressure has been released and the pot has opened, add the carrots and continue to cook on manual high pressure for another 15 minutes.

  Take the steak and carrots out of the cooker and place them on a serving plate.

  Mix 3 tablespoons cornstarch with 1/2 cup liquid from the pot to thicken the liquid left over. Pour the slurry into the pot. Continue to cook until the liquid has thickened. Serve with carrots and roast potatoes and gravy over the meat.

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