Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 3 tbsp avocado oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, cut into 1.5-inch chunks
  • 4 large carrots, peeled and sliced into thick coins
  • 2 ribs celery, sliced thick
  • 1 cup frozen peas

Instructions:

  1. Toss the beef cubes in the flour, salt, and pepper mixture in a large bowl until lightly coated.
  2. Set the Instant Pot to 'Saute' (High). Add the oil and sear the beef in two batches until a deep brown crust forms. Remove beef and set aside.
  3. Add the diced onions and sliced celery to the pot drippings. Saute for 3-4 minutes until softened.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a deep brick red.
  5. Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pot.
  6. Return the seared beef to the pot. Add the beef bone broth, Worcestershire sauce, rosemary sprigs, and thyme sprigs.
  7. Layer the potatoes and carrots on top of the meat. Do not stir them in deeply to ensure they maintain their texture.
  8. Secure the lid and set to 'Pressure Cook' (High) for 35 minutes. Once finished, allow a natural pressure release for 10 minutes, followed by a manual quick release.
  9. Remove the herb sprigs. Stir in the frozen peas and let the residual heat warm them through for 2 minutes before serving.