# What You Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1 tbsp all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ Vegetables
05 - 2 large carrots, peeled and sliced thick
06 - 2 parsnips, peeled and chopped
07 - 2 medium potatoes, peeled and cut into 1-inch pieces
08 - 1 large onion, chopped
09 - 3 cloves garlic, minced
10 - 2 celery stalks, sliced
→ Broth & Flavorings
11 - 3 cups beef broth
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ To Finish
17 - 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
18 - Fresh parsley, chopped, for garnish
# Directions:
01 - Toss beef cubes with flour, salt, and pepper in a large bowl to coat evenly.
02 - Set Instant Pot to sauté mode and heat a drizzle of oil. Brown beef in batches, about 5 minutes per batch, then transfer to a plate.
03 - Add onion, garlic, and celery to the pot and sauté for 2 to 3 minutes until softened, scraping up browned bits.
04 - Stir in tomato paste and cook for 1 minute, then return the browned beef to the pot.
05 - Add carrots, parsnips, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
06 - Secure lid and set Instant Pot to pressure cook on high for 35 minutes.
07 - Let pressure release naturally for 10 minutes, then perform a quick release for remaining pressure.
08 - Remove bay leaves. If desired, stir in cornstarch slurry and simmer on sauté mode for 2 to 3 minutes until thickened.
09 - Adjust seasoning to taste and garnish with chopped parsley before serving.
