Season the flour with salt and pepper, then coat the cubed chuck steak evenly in the flour mixture. Heat 2 to 3 tablespoons of sunflower oil in the pressure cooker (using the sauté function if available) or a frying pan. Sear the floured beef on all sides until nicely browned, then remove the meat and set aside.

In the same pan or cooker with a little additional sunflower oil if needed, sauté the roughly chopped onions, sliced leeks (use white and light green parts), and sliced celery stalk. Cook, stirring often, until the onions turn translucent and pick up any browned bits left from searing the beef.

Return the seared beef (from Step 1) to the pan with the sautéed aromatics (from Step 2). Pour in the beef stock, then stir in the Worcestershire sauce, tomato paste, and fruit chutney. Finely shred the cabbage and arrange it on top. Secure the lid and cook on high pressure for 20 minutes. I love the way fruit chutney adds a delicate sweetness to the stew, so don't skip it if you can!

Release the pressure and carefully open the cooker. Stir in the carrot chunks and potato pieces, then lock the lid and cook on high pressure for another 5 minutes. Once done, release the pressure, open the lid, and taste the stew, adjusting salt or pepper as needed.

If the gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually stir the mixture into the stew over moderate heat until the gravy thickens to your liking. I like to add the cornstarch a little at a time, as sometimes just a small amount does the trick. Serve hot, ideally with white rice with peas and corn or crusty bread for soaking up the gravy.