Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
  • 2 tbsp (30 ml) olive oil or vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and chopped into 1-inch pieces
  • 3 medium potatoes (Yukon Gold or Russet), peeled and chopped into chunks
  • 2 stalks celery, sliced
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • 1 cup (240 ml) dry red wine or additional beef broth (optional, see tips)
  • 2 tbsp (15 g) tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (16 g) all-purpose flour (optional, for thickening)
  • 2 tbsp (30 ml) water (to mix with flour for slurry)

Instructions:

  1. Cube beef, dice onion, mince garlic, chop carrots, potatoes, and celery.
  2. Set Instant Pot to ‘Sauté’ mode. Add oil and brown beef in batches until nicely seared (about 3-4 minutes per batch). Remove and set aside. Add onion and garlic, sauté until softened and fragrant (about 2-3 minutes).
  3. Pour in red wine or ½ cup beef broth to deglaze, scraping up browned bits with a wooden spoon; cook until slightly reduced (about 3 minutes).
  4. Return beef to pot. Add carrots, potatoes, celery, tomato paste, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
  5. Secure lid and seal valve. Set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 35 minutes.
  6. Allow natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
  7. Mix flour and water to form a slurry. Set Instant Pot to ‘Sauté’ mode, stir in slurry, and cook for 3-5 minutes until stew thickens.
  8. Remove bay leaves. Adjust seasoning with salt and pepper. Spoon the stew into bowls and enjoy.