Deeply seared beef chuck turns fork-tender under pressure, soaking up a rich, wine-laced broth built on softened onions, garlic, and tomato paste. Chunky Yukon Gold potatoes, carrots, and celery cook right on top of the meat, staying tender without turning mushy, while thyme and bay leaf keep the flavor deep and savory. Worcestershire and a hard sear on the beef give the broth that long-simmered depth in a fraction of the time. A scatter of fresh parsley at the end brightens every spoonful. This one comes together as a true one-pot dinner, and it's a solid pick for a gluten free table since every component is built from real, wholesome ingredients you can name and see. Ladle it into deep bowls with something to mop up the broth, and it's an easy weeknight stew that still tastes like it simmered all day.
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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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