Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups beef broth
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 large carrots, sliced into thick rounds
  • 1 lb baby potatoes, halved
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté (Normal/Medium). Add the vegetable oil. Once shimmering, add the beef cubes in batches, searing until a mahogany-brown crust develops. Remove beef and set aside.
  2. In the remaining fat, add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  3. Pour in the red wine and use a wooden spoon to scrape the brown bits (fond) off the bottom of the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Return the seared beef to the pot.
  4. Secure the lid, set the valve to 'Sealing,' and select Pressure Cook (High) for 35 minutes.
  5. Perform a quick pressure release. Add the sliced carrots and halved baby potatoes. Pressure cook on High for an additional 5-10 minutes or until vegetables are tender.
  6. Stir in the frozen peas. In a small bowl, whisk together cornstarch and cold water to create a slurry; stir into the stew and simmer on Sauté mode for 2-3 minutes until the gravy thickens.