Ingredients:

  • 2 pounds (900g) chuck roast, trimmed and cut into 1-inch pieces
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced (about 2 cups or 300g)
  • 3 medium potatoes, peeled and diced (about 2 cups or 350g)
  • 2 cups (480ml) beef broth
  • 1 tablespoon (15g) tomato paste
  • 2 teaspoons (10g) Worcestershire sauce
  • 1 teaspoon (5g) dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) all-purpose flour (optional, for thickening)

Instructions:

  1. Heat vegetable oil in the pressure cooker on the sauté setting (or stovetop). Add beef in batches, sear until browned all over (about 5 minutes per batch). Remove and set aside.
  2. Add onions and garlic to the pot. Sauté until onions turn translucent (about 3-4 minutes).
  3. Stir in carrots and potatoes, then return the beef to the pot. Add broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
  4. Close the lid, set to high pressure, and cook for 25 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
  5. Remove the stew from heat, stir in heavy cream. If a thicker consistency is desired, mix flour with a bit of cold water to create a slurry, then stir into the stew while heating on medium until thickened.
  6. Discard bay leaf and adjust seasoning before serving.