The Best and Worst Kitchen Tools for 2026

Ingredients

• 2 pounds Beef Chuck (cut into 1‑inch cubes)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 3 medium Carrots (peeled and cut into 1‑inch pieces)
• 2 large Potatoes (peeled and cubed)
• 4 cups Beef Broth (low‑sodium)
• 1 cup Red Wine (optional, adds depth)
• 2 tablespoons Tomato Paste (concentrated flavor)
• 1 Bay Leaf
• 2 teaspoons Fresh Thyme (chopped)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, peel and cut carrots and potatoes, and cube the beef.

   Time: PT15M

2. Sear Beef

   Set the Instant Pot to 'Sauté' on High. Add olive oil, then brown the beef in batches, stirring occasionally until all sides are deep brown, about 5 minutes total.

   Time: PT5M

   Temperature: 190°C

3. Deglaze

   Add the red wine (or extra broth) to the pot, scraping up browned bits with a wooden spoon. Let simmer for 1 minute.

   Time: PT1M

   Temperature: 190°C

4. Add Remaining Ingredients

   Stir in onion, garlic, carrots, potatoes, tomato paste, beef broth, bay leaf, thyme, salt, and pepper.

   Time: PT2M

5. Pressure Cook

   Secure the lid, set the valve to 'Sealing', and select 'Manual/Pressure Cook' on High for 35 minutes.

   Time: PT35M

6. Natural Release

   When the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.

   Time: PT10M

7. Finish & Serve

   Open the lid, remove the bay leaf, taste and adjust seasoning. Ladle stew into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g