# 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:
01 - Set the pressure cooker to sauté. Heat olive oil, then brown beef cubes on all sides in batches, about 5 minutes per batch. Remove and set aside.
02 - Add diced onions to the cooker and sauté until translucent, about 2 to 3 minutes. 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 to combine.
04 - Lock the lid and cook at high pressure for 30 minutes.
05 - Allow natural pressure release for 10 minutes, then perform quick release for remaining pressure.
06 - Remove bay leaves. Mix cornstarch with cold water to form a slurry and stir into stew. Simmer on sauté setting 3 to 5 minutes until thickened.
07 - Stir in frozen peas and cook for 2 more minutes. Adjust seasoning as needed.
08 - Dish hot, garnished with chopped fresh parsley if desired.
