# What You Need:
→ Meats
01 - 2 pounds beef stew meat (chuck or shoulder), cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, diced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Pantry
08 - 2 tablespoons vegetable oil
09 - 1/4 cup all-purpose flour
10 - 4 cups low sodium beef broth
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
16 - Salt and black pepper, to taste
→ Optional
17 - 1 cup frozen peas
18 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - Season beef cubes with salt and black pepper. Toss with all-purpose flour until fully coated.
02 - Set Instant Pot to Sauté. Add vegetable oil, then brown beef in batches on all sides. Remove and set aside.
03 - Add diced onion and sliced celery to pot; sauté for 2 to 3 minutes, scraping browned bits.
04 - Stir in minced garlic and cook for 30 seconds.
05 - Return browned beef to pot. Add carrots, parsnips, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and beef broth. Stir well to combine.
06 - Secure Instant Pot lid and cook on Manual/Pressure Cook (High) for 30 minutes.
07 - Allow natural pressure release for 10 minutes, then carefully release remaining pressure.
08 - Stir in frozen peas and let stand 2 to 3 minutes until heated through.
09 - Remove bay leaves, adjust seasoning as needed, and garnish with fresh parsley. Serve hot.
