Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs baby gold potatoes, halved or quartered
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to 'Sauté' on High. Add olive oil, then brown beef cubes in batches until a deep mahogany crust develops. Remove meat and set aside.
  2. In the same pot, sauté diced onion for 3-4 minutes until translucent. Add garlic and tomato paste, stirring for 1 minute.
  3. Pour in red wine and deglaze the pot, scraping all browned bits (fond) off the bottom to prevent the burn notice.
  4. Return the seared beef and juices to the pot. Stir in beef broth, dried thyme, and the bay leaf.
  5. Gently layer potatoes and carrots on top of the liquid without stirring them in deeply.
  6. Lock the lid, set the valve to 'Sealing', and select 'Pressure Cook' to cook until meat is tender.
  7. After pressure cooking, release pressure, stir in frozen peas, and thicken the stew with a slurry of cornstarch and cold water.
  8. Garnish with chopped fresh parsley before serving.