Instant Pot Beef Stew: Proper Pub Grub in a Flash!

Ingredients

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 cup (240ml) beef broth
• 1 cup (240ml) dry red wine (such as Merlot or Cabernet Sauvignon)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 lb (450g) carrots, peeled and chopped
• 1 cup (150g) frozen peas
• Fresh parsley, chopped (optional)