Ingredients

1 tablespoon unsweetened cocoa powder

2 teaspoons kosher salt

1 teaspoon light brown sugar

1 teaspoon chili powder

1 teaspoon fine-ground coffee

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

2 hanger steaks (about 1 pound each), patted dry

2 tablespoons vegetable oil

Directions

1. For the steaks: In a small bowl, combine the cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder and pepper. Use a paper towel to dry the steaks. Rub the steaks with the spice mixture and let stand at room temperature for 30 minutes.
2. Heat a cast-iron skillet over medium-high heat for a few minutes. Add the vegetable oil and steaks. Cook the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium-rare, about 3 minutes per side for a total of 12 minutes. Transfer the steaks to a plate or cutting board and let rest for a few minutes.
3. Slice the steaks against the grain.

1⁄2 cups Mayonnaise
1⁄4 cups minced fresh Chives
1 cloves Garlic Clove, grated
1 1⁄2 tbsp Champagne Vinegar
1 tbsp Dijon Mustard
1 tbsp Celery Seeds
1 1⁄2 tsp Whole-Grain Mustard
3⁄4 tsp Table Salt
3⁄4 tsp Pepper

Combine all ingredients together in small bowl

Whisk until combined.

Ingredients

• 3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)
• ¼ cup all-purpose flour
• 1 Tablespoon kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 Tablespoon olive oil
• 1 medium onion (thinly sliced)
• 6 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 2 ½ cups beef broth
• 1/2 cup dry red wine
• 2 Tablespoons Worcestershire sauce
• 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
• 2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)
• 2 Tablespoons fresh lemon juice (plus more to taste)
• *** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

For Topping:

• Fresh parsley (minced)

Instructions

• In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
• Turn the instant pot to saute and add the olive oil.
• Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
• Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
• Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
• Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
• *** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
• Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
• Sprinkle with fresh parsley and enjoy!

Notes

• Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 
• Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating. 
• To reheat, add the stew to a pot on the stove and heat over medium until warmed through.

Making it on the stove

If you would like to make this recipe on the stove, follow the recipe card below through Step 3. Then, add the beef, bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender.

Then, add the carrots and potatoes to the pot. Simmer for 3o minutes, until the potatoes are tender.

If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the continue simmering for 2-3 minutes, until thickened.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed.