# 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 mode. Heat olive oil and brown the beef cubes on all sides in batches, approximately 5 minutes per batch. Remove and set aside.
02 - Add diced onions to the cooker and sauté for 2 to 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
03 - Return the 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 thoroughly to combine.
04 - Seal the lid and cook under high pressure for 30 minutes.
05 - Allow a natural pressure release for 10 minutes, then perform a quick release of the remaining pressure.
06 - Remove bay leaves. Whisk together cornstarch and cold water to create a slurry. Stir into the stew and simmer on sauté for 3 to 5 minutes until thickened.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning as needed.
08 - Serve hot, garnished with chopped fresh parsley if desired.
