Servings: 6 to 8

2 Tbsp. olive oil 2 Tbsp. olive oil
3 lb. chuck roast (if bone in use 3 ¼ to 3 ½ lb.), cut into 1½ inch pieces 3 lb. chuck roast (if bone in use 3 ¼ to 3 ½ lb.), cut into 1½ inch pieces
3½ tsp. kosher salt, divided 3½ tsp. kosher salt, divided
1¼ tsp. black pepper, divided 1¼ tsp. black pepper, divided
12 oz. dry red wine like Cabernet Sauvignon or Zinfandel 12 oz. dry red wine like Cabernet Sauvignon or Zinfandel
1 cup of beef stock 1 cup of beef stock
1/3 cup all-purpose flour ⅓ cup all-purpose flour
1 large yellow onion, 1/2 finely chopped, the other half cut into large pieces 1 large yellow onion, ½ finely chopped, the other half cut into large pieces
4 cups of sweet potato, cut into ¾ inch pieces (about 1 large sweet potato) 4 cups of sweet potato, cut into ¾ inch pieces (about 1 large sweet potato)
1 lb of baby potatoes cut in half or a large russet cut into pieces similar to sweet potato 1 lb of baby potatoes cut in half or a large russet cut into pieces similar to sweet potato
3 garlic cloves, finely chopped or minced 3 garlic cloves, finely chopped or minced
2 Tbsp. tomato paste 2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce 2 Tbsp. Worcestershire sauce
2 bay leaves (if you have fresh, GREAT!) 2 bay leaves (if you have fresh, GREAT!)
1 bag (10oz) of frozen sweet peas, thawed or defrosted in the microwave 1 bag (10oz) of frozen sweet peas, thawed or defrosted in the microwave
1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh thyme
1 cup of sour cream 1 cup of sour cream
2 tsp. grated orange zest, plus 2 Tbsps. 2 tsp. grated orange zest, plus 2 Tbsps.
fresh orange juice, divided (from 1 orange) fresh orange juice, divided (from 1 orange)
Thinly sliced chives Thinly sliced chives

Season beef with 1 tsp. of the salt and ½ tsp. of the pepper. Set multi-cooker to saute and heat oil at medium heat. Working in batches, add beef to multi-cooker in an even layer. Cook, turning occasionally, until beef is well browned on all sides. Remove to a plate, add remaining Tbsp. of olive oil and brown the rest of the beef chucks. After removing the rest of the cooked beef to the plate, reserve 1 Tbsp of the drippings (this will be used with the sour cream topping). Leave multi-cooker on saute.
Of the ⅓ cup of flour, stir in enough to equal the remaining amount of drippings in the cooker. Slowly, add in ⅓ cup of the beef stock and the rest of the flour, stirring constantly, about 5 minutes. Stir in remaining stock and all of the wine. Bring to a simmer and simmer for 5 minutes.
Turn saute function off and stir in tomato paste and Worcestershire sauce. Add beef and all accumulated juices to pot and stir.
Lock pressure cooker lid in place and close pressure release valve. Select high pressure cook function and cook for 40 minutes.
While beef is cooking during this first 40 minutes, make sour cream topping
whisk together sour cream, grated orange zest, reserved 1 Tbsp. drippings, 1 tsp of the orange juice. ½ tsp of salt, ¼ pepper, and 2 tsp. of chopped thyme in a medium bowl until well combined. Cover and chill until ready to serve.
When time is up on the multi-cooker, carefully, open pressure release valve to quick release the steam..
Carefully, remove lid.
Stir in bay leaves, remaining 1 tsp. of chopped thyme, garlic, sweet potatoes, potato, and onion and stir. With cooker still on high, lock lid in place and close pressure valve, and set time to 15 minutes. When time is up. carefully open pressure release valve to release steam. Remove bay leaves, stir in peas and season stew with remaining orange juice, 2 teaspoons of salt, and ½ tsp. of pepper.
Divide among bowls, top with 2 heaping Tbsp. of sour cream topping, and garnish with thinly sliced chives.

Try this recipe with 12 oz. of stout beer.  Try this recipe with 12 oz. of stout beer.
suggest serving over mashed potatoes, grits, rice, or barley or, if not a grain or potato, serve with a cooked green vegetable or a salad. If serving just the stew, and it is great on its own, it may only feed 6.  suggest serving over mashed potatoes, grits, rice, or barley or, if not a grain or potato, serve with a cooked green vegetable or a salad. If serving just the stew, and it is great on its own, it may only feed 6.