Beef Stew

Ingredients

• Meats
  • 2 pounds chuck roast beef (cut to 1-2 inch pieces)
• Veggies
  • 1 large yellow onion (cut into 1 inch pieces)
  • 3 stalks celery (cut into 1 inch pieces)
  • 3 large carrots *peeled and cut on a diagonal into 1 inch pieces)
  • 2 tablespoons garlic (minced, probably 4-5 cloves)
  • 1.5 pounds gold potato (washed and cut into 1 inch pieces)
  • 6 ounces mushrooms (halved or quartered)
  • parsley (finely chopped)
• Soups
  • 2 tablespoons tomato paste
  • 3 cups unsalted beef stock
• Spices
  • 3 dry bay leaves
  • 3 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3.5 tablespoons cornstarch
• Frozen
  • 1 cup frozen peas
• Baking
  • oil

Steps

1. Sear the beef.
   • Use the Saute option on the Instant Pot, using enough oil to lightly coat the bottom.
   • Sear each side until brown, about a minute per side.
   • Perform in batches, don't crowd the pot.
   • Remove beef and set aside.
2. Saute veggies.
   • that is, the onion, celery, and carrots
   • for a few minutes, until the onion begins looking transparent.
3. Saute garlic (about 30 seconds)
4. Add tomato paste and saute until evenly combined.
5. Add everything else to the pot.
   • The browned beef, potatoes, mushrooms, beef stock, salt, pepper, and bay leaves.
6. Pressure Cook on high for 30 minutes
7. Naturally release for 15 minutes
8. Manual release any remaining pressure
9. Stir in the frozen peas.
10. Turn saute back on and wait until a simmer.
11. Stir the stew while drizzling cornstarch slurry in.
12. After a few minutes, it's ready to eat!