▢3-4 lb chuck roast ▢32 ounces beef broth ▢1 onion chopped ▢3 garlic cloves minced ▢1 teaspoon salt ▢1 tso pepper ▢¼ cup olive oil ▢1 lb. chopped butternut squash ▢2-3 cups carrots thick sliced ▢4 celery stalks chopped ▢2 tablespoon tomato paste ▢2 tablespoon beef bouillon prefer the brand better than bouillon ▢1 cup peas ▢2 sprigs fresh thyme or 1 teaspoon dried thyme ▢2 sprigs fresh oregano or 2 teaspoon drieg oregano leaves ▢1 large bay leaf ▢2 tablespoon red wine vinegar can also use red or white wine ▢4 tbsp corn starch ▢1 cup water or beef broth
Add in tomato paste, 1 cup broth. Seal pressure cooker and cook for 15 minutes high pressure. Let natural release.
Remove lid and add in carrots, celery, remaining broth, bouillon. Seal lid and cook another 10 minutes. Letting natural release.
For thicker stew: Remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.