# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 3 celery stalks, sliced
07 - 3 medium potatoes, peeled and cut into 1-inch cubes
08 - 2 cups green beans, trimmed and cut into 1-inch pieces
09 - 1 cup frozen peas
→ Liquids
10 - 4 cups low-sodium beef broth
11 - 1 (14 oz) can diced tomatoes with juice
12 - 2 tablespoons tomato paste
→ Spices & Seasonings
13 - 2 teaspoons salt, or to taste
14 - 1 teaspoon freshly ground black pepper
15 - 2 teaspoons dried thyme
16 - 1 teaspoon dried rosemary
17 - 2 bay leaves
→ Thickeners
18 - 2 tablespoons cornstarch
19 - 2 tablespoons cold water
→ Optional Garnish
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the pressure cooker to sauté function. Heat olive oil and brown beef cubes in batches until all sides are seared, about 5 minutes per batch. Remove beef and set aside.
02 - Add diced onions to the cooker and sauté until translucent, 2–3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Return browned beef to the pot. Add carrots, celery, potatoes, green beans, beef broth, diced tomatoes with juice, tomato paste, salt, black pepper, thyme, rosemary, and bay leaves. Stir to combine.
04 - Secure the lid and set the pressure cooker to high pressure for 30 minutes.
05 - After cooking, allow natural pressure release for 10 minutes, then perform a quick release to remove remaining pressure.
06 - Discard bay leaves. In a small bowl, whisk cornstarch with cold water to form a slurry. Stir slurry into the stew and simmer using the sauté function for 3–5 minutes until thickened.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning as needed.
08 - Ladle stew into bowls and garnish with chopped fresh parsley if desired. Serve hot.
