Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) Olive oil
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (2.5g) Black pepper
  • 1/4 cup (30g) All-purpose flour (or gluten-free flour blend)
  • 1 large (150g) Onion, chopped
  • 2 cloves Garlic, minced (about 1 tsp)
  • 1 tablespoon (15ml) Tomato paste
  • 4 cups (950ml) Beef broth
  • 1 cup (240ml) Dry red wine (optional)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dried thyme
  • 1 teaspoon (5ml) Dried rosemary
  • 1 bay leaf
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 lb (450g) Carrots, peeled and chopped
  • 8 oz (225g) Frozen peas
  • 2 tablespoons (30ml) Cornstarch
  • 2 tablespoons (30ml) Cold water

Instructions:

  1. Season beef with salt and pepper. Dredge in flour. Heat olive oil in the Instant Pot using the Sauté function. Brown beef in batches, being careful not to overcrowd the pot. Remove beef and set aside.
  2. Add onion to the Instant Pot and sauté until softened. Add garlic and tomato paste and cook for another minute until fragrant.
  3. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  4. Stir in Worcestershire sauce, thyme, rosemary, and bay leaf. Return the browned beef to the pot. Add potatoes and carrots.
  5. Secure the lid on the Instant Pot and set to Manual or Pressure Cook on high for 35 minutes.
  6. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
  7. Remove the bay leaf. Stir in frozen peas. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the stew, stirring constantly, until the stew thickens to your desired consistency.
  8. Ladle the stew into bowls and serve hot.