2-1/2 lb. of chuck steak, cut in bite sized pieces
1 lb. carrots, peeled and sliced
4 stalks celery, backs peeled and sliced 1/2″ thick
1 large onion, chopped
2-1/2 lb. potatoes, peeled and cubed
1/2 c. red wine (or more beef stock)
2 c. Swanson beef stock
3 bay leaves
2 t. thyme
1-1/2 t. oregano
2 t. Worcester sauce
6 T. olive oil
1 T. kosher salt, divided, and pepper to taste
1-1/2 c. Swanson chicken (yes chicken) stock for adjusting thickness in the end
potato starch, corn starch, or flour
Turn IP on saute and let heat up
Remove moisture from beef with paper towel and sprinkle with 1 t. kosher salt
Add 2 T. oil to pot
When oil is hot, add half beef cubes and brown on all sides
Remove to plate; add 2 T. additional oil and repeat with remaining beef
Add additional 2 T. oil to IP and add carrots and cook 3 minutes and remove to plate
Add small amount of oil and cook onions soften, about 3 minutes
Add red wine (or just stock) and deglaze pot
Add beef stock, bay leaves, oregano, thyme, 2 t. salt, and Worcester
Return all cooked ingredients to pot and stir in celery
Lay potatoes on top
Turn saute off; lock lid into place and check vent
Set on manual high for 30 minutes
Let pressure naturally release for 20 minutes
Turn IP off
Release remaining pressure and open lid away from you
Check your vegetables; if not done, cook additional 5 minutes
Remove the potatoes to a plate while you thicken the stew so they don’t break up
Taste the stew and add more salt if needed
If you want a bolder taste, add some beef flavored “Better than Bouillon” or bouillon cube
If too thin, make a slurry with 2 T. starch and beef broth
Add to stew and let cook for a few minutes to thicken
If you want it thicker, repeat procedure, or scoop some of the liquid out
Once you get the stew to where you want it, stir in the potatoes.
Let your stew set for 20 minutes before serving
