– 3 pounds of beef stew meat, [1.5 kg] chuck, blade, or flank cut into 1-inch pieces [2.5 cm] – 1 tablespoon of onion powder – 2 teaspoons of salt, (or more, to taste), divided – 1 teaspoon black pepper (freshly cracked, or ground), (or more, to taste), divided – 3 cups red wine (merlot or cabernet) – 3 tablespoons all-purpose flour – 3 tablespoons vegetable oil – 3 cups of beef broth (or chicken or vegetable broth) – 3 sprigs of rosemary – 5 sprigs of thyme
– 3 tablespoons paprika – 2 tablespoon tomato paste – 1 bay leaf – 2 garlic cloves (whole) – 2 pounds waxy potatoes, [1.25 kg], peel and cube them – 2 pounds carrot, [1.25 kg], peeled and sliced – 3 large red onions, quartered – 1½ cups peas, blanched (I used frozen peas)
When done, press CANCEL, let it cook down for about 3 minutes, and carefully use the quick release to release the pressure. Remove the lid. Add 2 cups of water. Add garlic, potatoes, carrots, and onions. Cover, and place the valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 10 minutes.
When done, press CANCEL and carefully use the quick release to release the pressure. Remove the lid. Add the peas, Select the SAUTE setting on the keypad and cook uncovered until the peas are heated through (3-5 minutes). Season with salt and pepper to taste. Press CANCEL to serve immediately, or cover and select KEEP WARM to serve later.