Nothing spells cold weather like a hearty stew and this recipe is so easy, you will wonder why you don’t make it even when it’s not arctic outside.

Ingredients

• olive oil

• 2 pounds beef chuck, cubed

• salt and pepper

• 1 white onion, chopped

• 2 cloves garlic, chopped

• 1 large carrot, peeled and sliced into coins

• 1 turnip, peeled and cubed

• 1 large potato, peeled and cubed

• 1 tablespoon tomato paste

• 1 tablespoon Worchestershire sauce

• 1/2 cup chicken stock

• 1 cup frozen or fresh shelled peas

Directions

If using an instant pot, this is a weeknight meal. If you have all day, you can do this in the oven. I prefer the good ole IP.

Using the saute function, heat the oil and saute the cubed beef, browning on all sides. Remove from the IP and salt and pepper. Add the onion and garlic and continue to saute for five minutes on high heat. Add Add the carrots, turnips, potatoes and paste and stir to coat. Add back the beef and the Worcestershire sauce, the stock and stir to coat. Lock the lid in place and turn the pressure on for 25 minutes. Allow to naturally release for 15 minutes, then manually release it the rest of the way. Open the pot and add the peas. Serve hot with crusty bread.