Tender chunks of beef chuck get a deep sear before simmering down with onion, garlic, and tomato paste for a rich, savory base. A splash of dry red wine and low-sodium beef broth build a glossy gravy, while thyme and a touch of Worcestershire sauce add layers of savory depth. Yukon Gold potatoes, carrots, and celery cook right on top of the beef, staying tender-firm instead of turning mushy under pressure. The pressure cooker does the heavy lifting here, turning out fork-tender meat and a thickened, spoon-coating broth in a fraction of the usual braising time. Finished with a scatter of fresh parsley, this is hearty, comforting stew that works beautifully for a dairy free dinner rotation.
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Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker). Add 1 tbsp of the oil and heat until shimmering. Working in two batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a large bowl. Add the remaining 1 tbsp oil between batches if the pot looks dry.
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