Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 1 lb baby potatoes, halved or quartered
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté (High). Add avocado oil and sear beef cubes in batches until a deep brown crust forms on all sides. Remove beef and set aside.
  2. In the remaining fat, sauté the diced onion and celery for 3–4 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  3. Pour in the red wine, scraping the bottom of the pot to release the browned bits (fond).
  4. Return the seared beef to the pot. Add beef broth, dried thyme, dried rosemary, and bay leaves. Layer the baby potatoes and carrots on top of the meat. Secure the lid and pressure cook on high for 45 minutes.
  5. Release pressure. Stir in the cornstarch slurry (cornstarch mixed with cold water) and simmer on sauté mode until thickened.
  6. Stir in frozen peas and fresh parsley just before serving.