# What you need:
→ Meats
01 - 2 lbs beef chuck or stewing beef, cut into 1½-inch cubes
→ Vegetables
02 - 3 medium 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, chopped
06 - 2 stalks celery, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 3 cups beef broth (low sodium preferred)
09 - 1 (14 oz) can diced tomatoes with juice
→ Seasonings
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
12 - 2 tsp salt, or to taste
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tbsp cornstarch (optional, for slurry)
18 - 2 tbsp cold water (optional, for slurry)
→ Optional Garnishes
19 - 2 tbsp fresh parsley, chopped
# How to make it:
01 - Set Instant Pot to Sauté mode. Add vegetable oil and brown beef cubes in batches for 3–4 minutes each. Transfer browned beef to a plate.
02 - Add chopped onion, sliced celery, and minced garlic to the pot. Sauté for 2–3 minutes until softened.
03 - Stir in tomato paste and cook for 1 minute to intensify flavor.
04 - Return browned beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
05 - Stir thoroughly, scraping the bottom to lift any browned bits for extra flavor.
06 - Lock the Instant Pot lid and set the valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
07 - Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
08 - If desired, mix cornstarch and cold water to form slurry. Set Instant Pot to Sauté mode, stir in slurry, and simmer for 2–3 minutes until thickened.
09 - Remove bay leaves and adjust salt and pepper to taste.
10 - Ladle hot stew into bowls and garnish with chopped fresh parsley if preferred.
