Slow Cooker

1. Add cilantro and 1 cup of the beef broth to a food processor and pulse until smooth. Pour into the slow cooker.
2. Season the beef with salt & pepper to taste. Add the beef along all with all the potatoes, onion, garlic, cumin, allspice, salt & pepper. Stir to mix well.
3. Cook HIGH 3-4 hours, LOW 6-8.
4. Open lid and stir in the frozen peas & carrots.
5. Mix together the flour and water. Stir the mixture into the pressure cooker.
6. Cover & cook an additional 5-10 minutes. Stew will thicken as it cools.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Season the beef with salt & pepper to taste. Add the beef to the pot and sear until browned evenly on all sides. You may need to do this in batches.  Remove beef from the pressure cooker and set aside.
2. Add onion and cook until soft, 3-5 minutes. Add the garlic and cook an additional minute. Turn off the pressure cooker.
3. Add cilantro and 1 cup of the beef broth to a blender and pulse until smooth. Pour mixture into the pressure cooker. Add the remaining 2 cups of broth and if needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Add the beef back to the pot along with the potatoes, cumin, allspice, salt & pepper. Stir in to mix well.
5. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
6. Open lid and stir in the frozen peas & carrots.
7. Mix together the flour and water. Stir the mixture into the pressure cooker.
8.  Cover & cook an additional 5-10 minutes on WARM. Stew will thicken as it cools.