# The Ingredients You'll Need:
→ 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 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
# Step-by-Step Instructions:
01 - Set the Instant Pot to Sauté mode. Add vegetable oil and brown beef cubes in batches for 3 to 4 minutes each, then 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 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 pepper. Stir well, scraping the bottom to deglaze browned bits.
05 - Secure the Instant Pot lid and set valve to sealing. Cook on Manual/Pressure Cook mode at high pressure for 35 minutes.
06 - Allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
07 - If desired, mix cornstarch and cold water to create a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2 to 3 minutes until thickened.
08 - Remove bay leaves. Adjust seasoning to taste and serve hot, garnished with chopped parsley if preferred.
