Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch cubes
  • 1 tbsp Olive oil
  • 1 large Yellow onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1/2 tsp Smoked paprika
  • 1/4 cup All-purpose flour (plus extra for thickening if needed)
  • 1 cup Dry red wine (Burgundy or Cabernet Sauvignon recommended)
  • 4 cups Beef broth
  • 2 medium Carrots, peeled and chopped (approx. 1 cup)
  • 2 stalks Celery, chopped (approx. 1 cup)
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed (approx. 2 cups)
  • 1 tsp Worcestershire sauce
  • 1 Bay leaf
  • Salt and black pepper to taste
  • 2 tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef with salt and pepper. Set Instapot to 'Sauté' mode. Sear beef in batches in olive oil until browned on all sides. Remove beef and set aside.
  2. Add onion and garlic to the Instapot and sauté until softened, about 5 minutes. Stir in thyme, rosemary, and smoked paprika.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Pour in red wine and scrape the bottom of the pot to deglaze. Cook until the wine is reduced slightly, about 2 minutes.
  4. Add beef broth, carrots, celery, potatoes, Worcestershire sauce, and bay leaf to the Instapot. Return the beef to the pot.
  5. Secure the Instapot lid and set to 'Pressure Cook' mode on high for 45 minutes.
  6. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
  7. If the stew is not thick enough, remove 1/2 cup of the liquid and whisk in 1 tablespoon of flour. Return to the Instapot and simmer on 'Sauté' mode until thickened.
  8. Remove the bay leaf. Season with salt and pepper to taste. Stir in fresh parsley. Serve hot.