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For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

Follow the same methods as above by placing the beef, water and seasoning in the pot. Set the pressure to high and cook for 75–90 minutes. Let the pressure release before opening the lid.

Michele recommends using an instant pot or pressure cooker to cook beef to quicken the process. She said: “Normally, beef stew needs to be cooked slowly in a slow cooker or the oven to get that ...