Wash carrots, potatoes, and acorn squash. Cut ½ of the acorn squash into cubes, and then dice the shallots.
Drizzle a little EVOO (extra virgin olive oil) in the bottom of the pot, and then use the saute feature to cook the stew meat. Add shallots and salt/pepper.
Once the meat has been browned, add potatoes, carrots, and acorn squash.
Add broth and tomato paste, and then add seasoning.
Change the setting to 'stew.' Put the lid on and seal. Set it to normal pressure and then cook for 30 minutes.
Once the 30 minutes is over, release the steam. After the steam has been released, open the lid. Switch to the saute feature again.
In a separate bowl, mix ¼ of the liquid from the instant pot with 2 tbsp flour. Stir until completely mixed.
Put the gravy mixture back in the pot and stir until the stew thickens.
Let cool and serve!
Notes
Leftovers: Store in an airtight container for up to 5 days or freeze for up to 3 months
