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Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker.

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Tayama TSP-1000 8 in. 1 Multi-Functional Stainless Steel Electric Stew Cooker, cooking with ease is just 1- touch away. The computerized control system with LED indicator, allows for safe monitor-free cooking when you're not around. Includes 10 l stainless steel inner pot, ceramic pot, steaming rack and chicken essence lid.

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Instructions. Place all ingredients into the bowl of the pressure cooker. Secure the lid and bring up to full pressure/temperature. Cook on high pressure for 25 minutes. Allow pressure cooker to come back to room pressure by natural release. Remove the bay leaves before serving.

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Step 2 - Saute. In the bottom of the electric pressure cooker insert, add 1 tablespoon of the oil, and heat it up on the Saute setting. Season the beef all over with salt and pepper. Once the oil is hot, shimmering but not smoking, add the beef and cook until it is browned on all sides, for about 5 minutes.

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Peel the carrots and cut them into 1/2-inch-thick diagonal slices. Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.

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Heat oil in the bottom of a pressure cooker over medium-high heat. (If the cooker has an insert, remove it, and cook directly in the bottom of the pot.) Add beef and onion; cook until beef is browned on the outside. Stir in 2 cups water, carrots, and bouillon cubes. Close the lid and secure the pressure regulator.