# What You'll Need:
→ Meats
01 - 2 pounds 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 ounces) 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 Make:
01 - Set the pressure cooker to sauté mode. Heat olive oil, add beef cubes in batches, and brown on all sides, about 5 minutes per batch. Remove and set aside.
02 - Add diced onions to the cooker and sauté for 2 to 3 minutes until translucent. Add 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 well 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 of any remaining pressure.
06 - Remove bay leaves. Combine cornstarch and cold water to make a slurry. Stir the slurry into the stew, then simmer using the sauté function for 3 to 5 minutes until thickened.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning if necessary.
08 - Serve hot, garnished with chopped fresh parsley if desired.
