# Components:
→ Meats
01 - 2 pounds beef chuck, cut into 1.5-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 low-sodium beef broth
09 - 1 can (14 ounces) diced tomatoes with juice
→ Seasonings
10 - 2 tablespoons tomato paste
11 - 2 tablespoons vegetable oil
12 - 2 teaspoons salt, or to taste
13 - 1 teaspoon freshly ground black pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tablespoons cornstarch (optional)
18 - 2 tablespoons cold water (optional)
→ Optional Garnishes
19 - 2 tablespoons fresh parsley, chopped
# Preparation steps:
01 - Set the Instant Pot to Sauté mode. Add vegetable oil and brown beef cubes in batches for 3 to 4 minutes each. Transfer browned beef to a separate plate.
02 - Add chopped onion, sliced celery, and minced garlic to the pot. Sauté for 2 to 3 minutes until softened.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Return beef to the pot and add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and black pepper.
05 - Stir mixture thoroughly, scraping the bottom of the pot to release browned bits.
06 - Seal the Instant Pot lid and set valve to sealing position. Cook on high pressure using Manual or Pressure Cook for 35 minutes.
07 - Allow natural pressure release for 10 minutes, then carefully perform a quick release to remove any remaining pressure.
08 - If desired, whisk cornstarch with cold water to form a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2 to 3 minutes until thickened.
09 - Remove bay leaves and adjust seasoning to taste.
10 - Ladle stew into bowls and garnish with chopped fresh parsley, if preferred.
