# What You 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 can (14 oz) 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
# How-To Steps:
01 - Set the pressure cooker to sauté function. Heat olive oil and brown beef cubes on all sides in batches, about 5 minutes each. Remove browned beef and set aside.
02 - Add diced onions to the cooker and sauté for 2 to 3 minutes until translucent, then stir in minced garlic and cook for 30 seconds.
03 - Return beef to the cooker and 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 evenly.
04 - Lock the lid and set the pressure cooker to high pressure for 30 minutes.
05 - Allow natural pressure release for 10 minutes, then perform quick release to release remaining pressure.
06 - Remove bay leaves. Mix cornstarch and cold water to form a slurry, stir into stew, and simmer on sauté function for 3 to 5 minutes until thickened.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning if needed.
08 - Ladle stew into bowls and garnish with chopped fresh parsley if desired.
