Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 1 packet Onion Soup Mix
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine
  • 1.5 lbs Yukon Gold Potatoes, quartered
  • 4 large Carrots, peeled and cut into 1-inch thick rounds
  • 2 stalks Celery, cut into 0.5-inch slices
  • 1 large Yellow Onion, coarsely chopped
  • 3 cups Beef Bone Broth
  • 1 cup Frozen Peas
  • 2 tbsp Cornstarch
  • 2 tbsp Water

Instructions:

  1. Pat the beef cubes bone-dry with paper towels and season with kosher salt and black pepper.
  2. Set the Instant Pot to Saute mode. Add the avocado oil and sear the beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
  3. Add minced garlic, tomato paste, and the onion soup mix to the pot. Sauté for 1 minute until fragrant.
  4. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the brown bits (fond) from the bottom.
  5. Return the beef to the pot. Layer the chopped onions, celery, potatoes, and carrots on top of the meat without stirring.
  6. Pour the beef bone broth over the ingredients.
  7. Secure the lid and set the Instant Pot to Pressure Cook on High for 45 minutes.
  8. Once the timer ends, allow a natural pressure release for 10 minutes, then perform a quick release for the remaining steam.
  9. Whisk together the cornstarch and water to create a slurry. Stir the slurry and the frozen peas into the hot stew. Let it sit for 5 minutes to thicken before serving.