# What You Need:
→ Meats
01 - 2 pounds 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 It:
01 - Set the pressure cooker to sauté. Heat olive oil and brown beef cubes in batches, about 5 minutes each, then remove and set aside.
02 - Add diced onions to the cooker and cook for 2-3 minutes until translucent, then stir in minced garlic and cook for 30 seconds.
03 - Return 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 well.
04 - Lock lid and cook at high pressure for 30 minutes.
05 - Allow natural pressure release for 10 minutes, then perform quick pressure release to finish.
06 - Remove bay leaves. Mix cornstarch and cold water to form a slurry, stir into stew, and simmer on sauté for 3-5 minutes until thickened.
07 - Stir in frozen peas and cook for 2 more minutes. Adjust seasoning as needed.
08 - Ladle hot stew into bowls and garnish with chopped parsley if desired.
