• 1 ½ pounds (680g) boneless chuck roast, cut into 1½-inch (4cm) cubes
• 3 tablespoons (45ml / 30g) potato flour (or cornstarch for gluten-free)
• ¼ cup (60ml) canola oil (or neutral cooking oil)
• 1 large onion, chopped
• 2 teaspoons (10ml/12g) sea salt
• 1 teaspoon (5ml/4g) freshly ground black pepper
• 1 bay leaf
• 1 teaspoon (5ml/1.5g) dried thyme
• 1 clove garlic, minced
• 2 stalks celery, sliced
• ½ cup (125ml) dry red wine (optional but recommended)
• 3 ½ cups (875ml) beef stock or broth
• 1 pound (450g) potatoes, cut into 1½-inch (4cm) cubes
• 1 pound (450g) carrots, cut into 1½-inch (4cm) cubes
• 1 cup (150g) frozen peas or cut green beans

Instructions

1. Coat the meat: Toss the beef cubes with the potato flour until evenly coated.
2. Brown the beef: Heat the oil in your pressure cooker over medium-high heat. Working in two batches, brown the meat on all sides. Remove and set aside.
3. Sauté aromatics: Add the chopped onion to the pot and cook for about 2 minutes until softened.
4. Build the stew: Return the browned meat to the pot. Add the salt, pepper, bay leaf, thyme, garlic, celery, red wine, and beef stock. Stir to combine.
5. Pressure cook first stage: Cover and bring to high pressure. Reduce heat to medium and cook for 10–12 minutes. Remove from heat and manually release the pressure.
6. Add vegetables: Carefully open the lid and stir in the potatoes, carrots, and peas/green beans.
7. Final cook: Cover again, return to full pressure, reduce heat, and cook for 2 minutes. Allow the pressure to release naturally.
8. Serve: Open the cooker, taste and adjust seasoning if needed, and ladle into bowls.

Pro Tip: The potato flour creates a naturally thickened gravy without any lumps. For an even richer flavor, let the stew sit for 5–10 minutes after cooking — it thickens beautifully as it rests.Serving Suggestions

• Crusty bread or garlic bread for dipping
• A simple green salad on the side
• Mashed potatoes or rice if you want it extra hearty

This pressure cooker beef stew is a lifesaver on busy winter nights. It’s allergy-friendly (gluten-free with potato flour), packed with vegetables, and incredibly satisfying. Ready to make it? Try the recipe tonight and tag us @YadaChef on social media with your finished bowl — we’d love to see it!