Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) beef broth
  • 1 cup (240ml) dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 lb (450g) carrots, peeled and chopped
  • 1 cup (150g) frozen peas
  • Fresh parsley, chopped (optional)

Instructions:

  1. Season beef with salt and pepper. Heat olive oil in the Instant Pot using the 'Sauté' function. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onion to the Instant Pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in tomato paste and cook for 1 minute. Sprinkle in flour and cook for 1 minute, stirring constantly.
  4. Slowly pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce, thyme, and bay leaf.
  5. Return the beef to the Instant Pot. Add potatoes and carrots. Lock the lid and cook on high pressure for 30 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in frozen peas.
  7. If the stew is too thin, switch to the 'Sauté' function and simmer for a few minutes to thicken the gravy.
  8. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot.