Instant Pot Beef Stew

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  2 lbs Beef Chuck Roast
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp 2 teaspoons kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 lbs Carrots
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  1 Potato, Russet, Baked, Flesh Only(156g)
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  14.5 oz Low Sodium Beef Broth
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 1 bay leaf
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  1 tsp Thyme, Dried
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  8 oz Tomato Sauce
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  2 tbsp Cornstarch
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  2 tbsp 2 tablespoons water
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  1.5 cup Peas, Sweet, Frozen
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  Fresh Parsley (Or Fresh Rosemary, Optional For Serving)

Instructions

1. 1Cut the beef chuck roast into 1½-inch cubes, removing large pieces of fat or gristle. While prepping, dice the onion and mince the garlic; peel and cut the carrots into ½-inch diagonal slices; scrub, peel, and cut the potatoes into ¾-inch chunks.
2. 2Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering. Add half the beef with salt and pepper in a single layer without crowding. Cook undisturbed for 4–5 minutes until the bottom develops a dark-brown crust, then turn and cook 4 additional minutes until browned all over. Transfer to a plate. Add 1 tablespoon olive oil and repeat with the remaining beef, adding more oil if the pan dries out.
3. 3Add the remaining 1 tablespoon olive oil and the diced onion to the pot over medium-high heat. Cook, stirring occasionally, for 6 minutes until the onion softens and begins to brown.
4. 4Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Pour in the beef broth and scrape the bottom of the pot with a spoon to release all browned bits.
5. 5Stir in the carrots, potatoes, Worcestershire sauce, thyme, and all the browned beef with any collected juices. Pour the tomato sauce over the top without stirring. Cover and bring to a simmer over medium heat, then reduce heat to medium-low and simmer covered for 45–50 minutes until the potatoes and carrots are tender.
6. 6In a small bowl, whisk cornstarch with 2 tablespoons water to form a slurry. Stir the slurry into the stew and cook for 2–3 minutes over medium heat, stirring occasionally, until the liquid thickens and coats the back of a spoon. Stir in the frozen peas and cook for 2 minutes until heated through.
7. 7Divide the stew evenly into 7 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.