Ingredients

The following ingredients have 8 Servings
  • 2 pounds beef chuck roast (trimmed and cut into 2 inch chunks)
  • 1/3 cup flour
  • 1/2 tsp onion powder
  • 1/2 tsp Italian Seasoning
  • 2 tbsp vegetable oil
  • 5 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 3 medium carrots (sliced)
  • 1 lb baby potatoes
  • 1/4 cup red wine
  • 1/4 cup Worcestershire sauce
  • 2 tsp Italian Seasoning (or oregano)
  • 1 bay leaf
  • 4 tbsp tomato paste
  • 4 cups beef broth
  • 2 tbsp cornstarch
  • 2 tbsp green peas (fresh or frozen (optional))
  • salt and pepper to taste
  • fresh parsley (chopped (optional))

Instruction

  • Pat the beef dry and cut into 2-inch cubes. (You can also have a butcher do this for you.)
  • Place the cubes in a large ziplock bag along with flour, onion powder and Italian seasoning. Shake until well coated.
  • Turn on the Instant Pot Saute function. Add 1 tbsp oil and once hot, add in enough beef to reach 3/4 full in one layer.
  • Brown the meat on all sides for 3-5 minutes total, stirring occasionally. Transfer to a plate and reserve.
  • Repeat the previous step using the remaining 1 tbsp oil.
  • Add all remaining ingredients to the Instant Pot: the reserved beef, garlic, onions, carrots, baby potatoes, red wine, Worcestershire sauce, Italian seasoning, bay leaf, tomato paste, beef broth and cornstarch. Mix well.
  • Cover the Instant Pot and close the steam valve. Set to Manual High Pressure to cook for 40 minutes.
  • When the cycle is complete, allow the Instant Pot to release pressure naturally (about 10 minutes depending on the model).
  • Remove the lid and stir in the optional peas and parsley. Add salt and pepper to taste. Serve and enjoy!