Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 3 stalks celery, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 cup (240ml) beef broth
  • 2 tablespoons (30g) tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Add olive oil. Once hot, brown the beef in batches. Remove and set aside.
  2. Add onion and garlic to the pot. Sauté until softened. Stir in carrots, celery, and potatoes. Cook for 3-4 minutes.
  3. Pour in beef broth and add tomato paste. Stir to combine. Return the browned beef to the pot with thyme, rosemary, bay leaf, salt, and pepper.
  4. Close the lid, set the valve to sealing position, and cook on high pressure for 35 minutes.
  5. Allow for a natural release for 10 minutes, then perform a quick release for any remaining pressure.
  6. Remove bay leaf, adjust seasoning if needed, and serve hot.