Using an Instant Pot or electric pressure cooker reduces the time to get this satisfying stew on the dinner table. Lots of vegetables and herbs provide great flavor. Leftovers keep 3-4 days or freeze well.
1tablespoondried Italian herb blendoregano, basil, thyme, rosemary
2bay leaves
½cupdry red or white wineoptional, sub broth
3tablespoonstomato pastedivided use
2teaspoonspaprika
½teaspoonsea salt
½teaspoonground black pepper
2bay leaves
½cuplow sodium beef bone broth
115-ouncecan diced tomatoesdrained
½cup frozen peas
2tablespoonsworcestershire sauce
2teaspoonscornstarch or arrowroot starchoptional to thicken gravy
Optional Garnishes for Serving
2tablespoonsfresh chopped parsley
½cupgrated Parmesan cheese
Instructions
Prep Meat and Vegetables
Trim extra fat from the chuck roast, then cut it into 1 ½" pieces. Next, chop vegetables: peel and chop onion, peel and chop carrots into 1" pieces, chop celery into ½" pieces, peel and chop potatoes into 1" pieces.
Start Cooking
Set the Instant Pot to saute function to level "more"(press the saute button 3 times) for 30 minutes (so it stays hot and doesn't turn off). When the inner pot is hot add the olive oil. Add half the beef, browning on one side, then turning to brown the other. Don't crowd the pieces for best browning. Remove the pieces to a bowl and repeat with the remaining beef pieces. Add them to the bowl with any juices.
Add butter (or more olive oil) to the pot and when hot add the onions and cook until softened, then add garlic and dried herbs and cook another 30 seconds, stirring. Add wine and cook down for a minute. Add carrots, potatoes, celery, tomatoes, paprika, salt, pepper and bay leaves, broth and the browned beef. Lock lid into place, turn vent (float valve) to closed, and set the function to pressure cooking, high pressure, for 15 minutes.
When Timing is Complete
When pressure cooking is complete allow pressure to come down naturally for 10 minutes then release any additional pressure manually by turning the vent open. When all pressure is released and the gauge drops, open lid carefully and stir in tomatoes, peas, worcestershire, and the last of the tomato paste. Put lid back on and allow vegetables to heat through in the hot stew. Serve immediately or cool and refrigerate for enjoying later. Stew will keep in the refrigerator for 3-4 days and freezes well.
Optional: To Thicken the Sauce
Mix the cornstarch with 2 teaspoons of cold water and stir smooth. Stir into the pot with the peas, lock on the lid, and allow it to heat through for a few minutes.
Notes
After trimming the extra fat and tendons from the chuck roast you should have about 2 pounds of meat to cube. Cut the cubes into approximately 1 ½" pieces.Cut the carrots into 1" pieces so they don't fall apart and disappear into the stew; same for the potatoes. Bigger chunks are better than little pieces.