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
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large carrots, sliced into 1-inch chunks
  • 1½ lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté on High and add the olive oil.
  2. Working in 3 separate batches, sear the beef cubes for 3–5 minutes per batch until they develop a rich brown crust; remove beef to a plate.
  3. Add the diced onion to the pot and sauté for 3 minutes until translucent, then stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  4. Pour in 1 cup of the beef broth and use a wooden spoon to scrape all browned bits (fond) off the bottom of the pot.
  5. Stir in the remaining beef broth, Worcestershire sauce, thyme, salt, and pepper.
  6. Return the seared beef and any accumulated juices to the pot, then stir in the sliced carrots and potatoes, ensuring vegetables are mostly submerged.
  7. Lock the lid and set to Manual/Pressure Cook on High for 35 minutes, cooking until the beef reaches a safe internal temperature of 145°F (63°C).
  8. Allow a Natural Release for 10 minutes, then carefully switch to Quick Release for the remaining steam.
  9. Open the lid and stir in the frozen peas, allowing residual heat to cook them through.
  10. Whisk the cornstarch and cold water in a small bowl to create a smooth slurry.
  11. Set the pot back to Sauté, stir in the slurry, and simmer for 2–3 minutes until the sauce is a glossy, thickened gravy.