Good stuff! I made this ahead for later in the week, and will try to remember to take a picture when I have it. But I tasted it and it turned out quite well.
I basically made this recipe, and then added some boiled potatoes (because I forgot to put them in initially, though they’re not in the original recipe). It makes for a lot of liquid but I’m thinking the potatoes will soak up some of that. I think I may have forgotten to add the tomato paste, in hindsight.
1 teaspoon vegetable oil
3 pounds of beef chuck, trimmed and cut into 1 1/4 inch cubes (I used closer to 2 pounds)
2 teaspoons kosher salt
2 medium onions, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced or pressed through a garlic press
2 tablespoons tomato paste
8 ounces sliced mushrooms
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon kosher salt
1/2 cup red wine
1 cup chicken stock (preferably homemade)
15 oz can diced tomatoes
six small yellow potatoes, halved (optional)
Add about 1 tbsp oil to pressure cooker (on sautee mode). Brown beef (seasoned with salt and pepper) in two batches.
Remove beef. Add carrots, celery, onion, garlic and mushrooms and sautee for five minutes. Add wine and cook a minute or two. Add beef back in and top with thyme, tomato paste, and chicken stock. Add tomatoes on top but do not stir in.
Cook on high pressure for 20 minutes. If including potatoes, boil them at this point (it’s probably fine to add them to the stew in the pressure cooker, but that’s not how I did it so hedging there). Let release for 15 minutes and force release after that to let out the rest of the steam. Check for seasoning (mine needed more salt).