Ingredients:

  • 2 lbs Boneless Beef Chuck or Short Ribs, trimmed and cut into 1.5 inch cubes
  • Sea Salt and Black Pepper, To taste
  • 2 Tbsp Olive Oil or Clarified Butter
  • 1 large Yellow Onion, coarsely diced
  • 2 large Carrots, peeled and roughly chopped
  • 2 medium Celery Stalks, roughly chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 5 cups Dry Red Wine (e.g., Pinot Noir)
  • 2 cups Beef Stock (low sodium)
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 8 oz Baby Bella or Cremini Mushrooms, whole or halved
  • 1/4 cup Cold Water
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the beef cubes completely dry (vital for proper browning) and season generously with salt and pepper.
  2. Sauté the Beef: Set the Instant Pot to Sauté (Normal or More). Once hot, add 1 Tbsp of oil. Brown the beef in 2–3 batches, ensuring not to overcrowd the pot. Cook until well browned on all sides (3–4 minutes per batch). Remove the browned beef and set aside.
  3. Sauté Aromatics: Add the remaining oil (if needed) and sauté the onions, carrots, and celery for 5 minutes until softened. Add the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Deglaze the Pot: Pour the red wine into the pot. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) stuck to the bottom of the liner. This prevents the Burn error and adds immense flavor.
  5. Build the Stew: Add the beef stock, dried thyme, and bay leaves. Return the browned beef to the pot. DO NOT stir the contents after adding the beef; the meat should sit mostly on top.
  6. Pressure Cook: Secure the lid and ensure the vent is set to Sealing. Select Manual/Pressure Cook (High Pressure) for 25 minutes.
  7. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, switch the vent to Venting for a Quick Release (QR) of any remaining pressure. Remove the lid carefully.
  8. Add Mushrooms & Thicken: Remove the bay leaves. Add the mushrooms. Set the Instant Pot back to Sauté (Less).
  9. Make the Slurry: Whisk the cornstarch and cold water together in a small bowl until smooth (the thickening agent). Remember: always mix starch with cold liquid first to prevent clumps.
  10. Thicken the Stew: Pour the slurry into the simmering stew, stirring continuously for 2–3 minutes until the liquid visibly thickens to your desired consistency.
  11. Check Seasoning: Taste the stew and adjust the salt and pepper if needed.
  12. Serve: Turn off the pot. Garnish with fresh parsley and serve immediately.