Ingredients:

  • 2 pounds chuck roast, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions:

  1. Season the beef pieces with salt and pepper.
  2. Add oil to the pressure cooker and heat. Brown the beef in batches for about 5 minutes until golden. Remove and set aside.
  3. In the same pot, add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for another minute.
  4. Stir in the carrots, potatoes, tomato paste, thyme, and bay leaves.
  5. Pour in the red wine and beef broth, scraping any browned bits off the bottom.
  6. Add the beef back to the pot, close the lid, and cook on high pressure for 35 minutes.
  7. Carefully quick-release the pressure, open the lid, and stir the stew.
  8. Adjust seasoning with salt and pepper as needed.
  9. Ladle into bowls and enjoy!