Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups beef broth (low sodium)
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, sliced into thick rounds
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté (High). Add oil and sear the beef cubes in batches until a dark, mahogany-colored crust forms on all sides. Remove beef and set aside.
  2. Add diced onions to the remaining fat and sauté until translucent. Stir in garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  3. Pour in the red wine, scraping the bottom of the pot to deglaze. Stir in beef broth, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.
  4. Lock the lid and set to Manual/Pressure Cook (High) for 35 minutes.
  5. Perform a Quick Release of the pressure. Stir in the potatoes and carrots. Lock the lid again and cook on Manual/Pressure Cook (High) for an additional 3-5 minutes.
  6. Stir in frozen peas and pearl onions. In a small bowl, whisk cornstarch and water into a slurry, then stir into the bubbling stew.
  7. Simmer on Sauté for 2-3 minutes until the sauce is velvety and thick. Garnish with fresh parsley.