- 2 to 2.5 lbs. Chuck Roast, cut into bite-size pieces (trim fat)
- Salt and pepper to taste
- 3 tbsp Olive oil
- 1 large onion, diced
- 3 tsp minced garlic
- 4 cups low sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 lb. dutch baby gold potatoes, cubed
- 1/2 lb. baby carrots, cut in half
- 4 large stalks of celery, cut into slices
- 2 sprigs fresh Thyme, or 1 tsp dried
- 1 bay leaf
- 3 tbsp cornstarch
- 3 tbsp water
- 1 cup frozen peas
Season the beef chunks with salt and pepper to taste. Heat the Pressure cooker* to Sauté Mode and add the olive oil, enough to coat the bottom of the pot. Once hot, add the beef in an even layer (you may have to do this in batches). Let the beef cook until it forms a golden-brown crust on all sides. Remove from pot to a bowl and set aside.
Add the onions and garlic to the pot and cook, until fragrant for about 3 minutes. Stir in the beef broth and use a wooden spoon to gently scrape any stuck-on bits from the bottom of the pot.
Add in the tomato paste, Worcestershire sauce, potatoes, carrots, celery, and beef (along with any collected juices from the bottom of the bowl). Place the thyme and bay leaf on top (do not stir) and close the lid.
Set pressure cooker to HIGH pressure for 35 minutes (make sure the valve is set to the sealed position). After the 35 minutes is up, let the pressure cooker naturally release pressure for 15 minutes, then flip the valve and release any remaining pressure.
Remove the thyme leaves (if using fresh) and bay leaf and discard. Turn the pressure cooker to Sauté Mode. In a small bowl whisk together the cornstarch and water, creating a slurry. Pour into the beef stew and stir until the mixture begins to thicken.
Turn off heat and stir in the frozen peas until they’re heated through and enjoy!