Ingredients:

  • lbs beef chuck, trimmed and cut into 1.5-inch cubes
  • teaspoon Kosher salt
  • /2 teaspoon Black pepper
  • Tablespoons Olive oil
  • medium Yellow onion, diced
  • stalks Celery, diced
  • cloves Garlic, minced
  • Tablespoons All-purpose flour
  • cup Dry red wine OR 1 cup extra Beef Stock
  • cups Low-sodium beef broth
  • Tablespoon Tomato paste
  • teaspoon Dried thyme
  • teaspoon Dried rosemary
  • Bay leaves
  • lbs Potatoes (Yukon Gold or Russet), peeled and cut into 1-inch chunks
  • large Carrots, peeled and sliced into 1-inch thick pieces
  • cup Frozen peas
  • Tablespoon Unsalted butter, softened
  • Tablespoon Cornstarch (mixed with 2 Tbsp cold water for slurry)

Instructions:

  1. Pat beef chunks thoroughly dry. Season generously with salt and pepper.
  2. Heat half the olive oil in the Instant Pot (Sauté mode, Normal heat). Brown the beef in batches, ensuring not to overcrowd the pot. Remove seared beef and set aside.
  3. Add remaining oil if needed. Sauté onions and celery until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute. Pour in the red wine/stock, scraping the bottom of the pot vigorously to lift any browned bits.
  5. Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the seared beef and any accumulated juices to the pot.
  6. Seal the lid and set the vent to sealing. Select Manual/Pressure Cook (High Pressure) for 30 minutes.
  7. Once cooking time is complete, allow a Natural Pressure Release (NPR) for 15 minutes. Then, carefully perform a Quick Release (QR) for any remaining pressure.
  8. Open the lid. Stir in the chopped potatoes and carrots. Re-seal the lid and set the vent to sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.
  9. Perform a Quick Release (QR). Open the lid. Stir in the frozen peas. If the gravy needs thickening, whisk in the cornstarch slurry and simmer on Sauté mode for 1-2 minutes until thickened.
  10. Remove the bay leaves. Stir in the knob of butter for shine and richness. Taste and adjust seasoning as needed. Serve hot.