Beef Stew

Ingredients

Sauté

• 1 tbsp oil
• 2 lbs beef chuck, cut into 1.5" cubes
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste

Pressure cook

• 1 lb baby potatoes, halved
• 3 carrots, cut into 1" chunks
• 2 stalks celery, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper

After cooking

• Fresh parsley for serving

Instructions

1. Set pot to sauté. Heat oil and brown the beef on all sides in batches, about 2 minutes per side. Remove and set aside.
2. Cook onion for 3 minutes. Add garlic and tomato paste, stir for 1 minute.
3. Return beef to the pot. Add potatoes, carrots, celery, broth, Worcestershire, thyme, bay leaf, salt, and pepper.
4. Pressure cook on high for 30 minutes, then natural release for 15 minutes.
5. Discard bay leaf. Season with salt and pepper. Serve topped with parsley.