Ingredients:

  • 2 tbsp butter
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup dry red wine
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups radishes, quartered
  • 1 cup celery, sliced
  • 1 cup cauliflower florets, bite-sized
  • 3 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté (High). Add the butter. Working in batches, sear the beef cubes until a deep mahogany crust forms on all sides, then remove beef and set aside.
  2. Deglaze the pot by pouring in the red wine, scraping the bottom to release the brown bits (fond).
  3. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until translucent.
  4. Stir in the tomato paste, thyme, and rosemary, cooking for 1 minute until fragrant.
  5. Return the seared beef and any accumulated juices to the pot. Add the radishes, celery, cauliflower, beef bone broth, and bay leaves.
  6. Secure the lid, set the valve to Sealing, and select Pressure Cook (High) for 35 minutes.
  7. Allow a Natural Pressure Release (NPR) for 10 minutes before venting the remaining steam.
  8. If the stew is too thin, use the Sauté function for 5-8 minutes to reduce the liquid into a glaze.
  9. Stir in the fresh parsley and adjust salt and pepper to taste.