Recipe Vortex

2 lbs chuck roast, trimmed and cut into 2-inch cubes

salt and freshly ground black pepper, for seasoning

1 tbsp olive oil

1 tbsp butter

1 cup diced frozen onion

950 ml reduced-sodium beef broth

425 ml crushed tomatoes

2 tbsp dried parsley

2 bay leaves

10 small new potatoes, washed and quartered

3 large carrots, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

1/4 cup all-purpose flour

1/4 cup cold water

1 cup frozen corn

1/2 cup frozen peas

Season the beef generously with salt and pepper.

Select Sauté (wait for it to preheat) and add the olive oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.

Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.

Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.

Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more.

When the second cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.

In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.

Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional salt and pepper to taste.