Beef Stew

Chop the carrots, celery, onion, and mushrooms. Mince the garlic and halve the baby gold potatoes.

Cut the chuck roast into 1-inch cubes.

Set your pressure cooker to sauté mode. Add oil and sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.

Add the chopped carrots, celery, and onions to the pot and sauté for 3-4 minutes until they begin to soften.

Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.

Return the seared beef to the pot. Add the potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir to combine.

Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the pressure cooker back to sauté mode, and stir in the slurry to thicken the stew. Cook for 1-2 minutes.

Stir in the frozen peas and cook for another minute until heated through. Remove the bay leaves before serving.

Ladle the stew into bowls and garnish with fresh parsley, if desired.