# Components:
→ Meats
01 - 2 pounds beef chuck, 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 celery stalks, sliced
07 - 3 garlic cloves, minced
→ Liquids
08 - 3 cups low-sodium beef broth
09 - 1 (14-ounce) can 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 (optional)
17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water
→ Garnishes (optional)
19 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Set Instant Pot to Sauté mode and heat vegetable oil. Brown beef in batches for 3 to 4 minutes per batch. Transfer to a 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 deepen flavor.
04 - Return browned beef to pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper. Stir well, scraping bottom to deglaze.
05 - Seal Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
06 - Allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
07 - If preferred, mix cornstarch with cold water to form slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2 to 3 minutes until thickened.
08 - Remove bay leaves and adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
