# 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 (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
# How to Make It:
01 - Set the pressure cooker to sauté function. Heat olive oil, add beef cubes, and brown on all sides in batches, about 5 minutes per batch. Remove and set aside.
02 - Add diced onions to the cooker and sauté for 2-3 minutes until translucent. Stir in 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, pepper, thyme, rosemary, and bay leaves. Stir thoroughly.
04 - Secure the lid, set the cooker to high pressure, and cook for 30 minutes.
05 - Allow natural pressure release for 10 minutes, then perform a quick pressure release to release remaining pressure.
06 - Remove bay leaves. Mix cornstarch and cold water into a slurry and stir into the stew. Simmer using sauté mode for 3-5 minutes until thickened.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning if necessary.
08 - Serve hot, optionally garnished with chopped fresh parsley.
