# What You'll Need:
→ Meats
01 - 2 lbs beef chuck or stewing beef, cut into 1½-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, chopped
06 - 2 stalks celery, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 3 cups beef broth, low sodium preferred
09 - 1 can (14 oz) diced tomatoes with juice
→ Seasonings
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
12 - 2 tsp salt, or to taste
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tbsp cornstarch (optional, for slurry)
18 - 2 tbsp cold water (optional, for slurry)
→ Optional Garnishes
19 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Set the Instant Pot to Sauté mode. Add vegetable oil and brown the beef cubes in batches for 3 to 4 minutes each. Transfer browned beef to a plate.
02 - Add onion, celery, and garlic to the pot. Cook for 2 to 3 minutes until softened.
03 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
04 - Return browned beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper. Stir well, scraping the bottom to deglaze.
05 - Secure the Instant Pot lid and seal the valve. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
06 - Allow natural pressure release for 10 minutes, then perform a quick release to remove any remaining pressure.
07 - If desired, mix cornstarch and cold water to form a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2 to 3 minutes until thickened.
08 - Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
