Season the beef with salt and pepper.
1 pound stew meat, salt, pepper
Turn your Instant Pot onto sauté. Once hot, add the olive oil and the beef cubes. Cook until just browned on all sides, about 5-7 minutes. Turn off the Instant Pot and drain out any excess grease.
1 tablespoon extra virgin olive oil
Add the shallot, garlic, carrots, potatoes, tomato sauce, beef stock, thyme, rosemary, and cornstarch mixture to the pot.
1 medium shallot, 2 cloves garlic, 1 cup carrots, 2 cups potatoes, 8 ounces tomato sauce, 1 1/2 cups beef stock, 2 tablespoons cornstarch, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
Put the lid on the pot and set to pressure cook on high for 35 minutes using the meat and stew function.
Once the stew is done cooking, let the Instant Pot do a natural release for 10 minutes (this means you’re just letting it sit for 10 minutes). Then, turn the valve to and do a quick release to release the rest of the pressure in the pot.
Carefully remove the lid and stir in the frozen peas.
1 cup frozen peas
Taste and adjust the seasoning with salt and pepper, as desired.
Serve this stew in individual bowls with chopped parsley as garnish. It also pairs well with crusty bread and butter.
chopped parsley