Cup of Yum
1. Cut meat into bite sized pieces and season with salt and pepper. Set aside.
2. Chop the onion, and garlic. Peel and chop potatoes and carrots. Dice the celery.

Baking in Oven

Cup of Yum
1. Preheat oven to 350°F. Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cook covered 1 1/2 hours in a 350˚F oven.
2. Prior to serving add frozen peas and stir in to combine. Cover and allow to rest 5 minutes and serve.

Pressure Cooker

1. Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cover with lid. Cook for 20 minutes after regulator starts to rock.
2. When done, release steam per manufacturer's instructions and add frozen peas. Stir in to combine with stew. Cover and allow to rest 5 minutes then serve.

Instant Pot

1. Set to Saute mode and brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cover with lid. Set to Stew mode for 30 minutes on High.Quick Release and stir. If gravy is too thin, reduce on Saute setting for 5 minutes or add a quick cornstarch slurry (2 tablespoons water and 1 tablespoon cornstarch). Cook for a few minutes and serve.