Instant Pot Beef Stew

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2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness

3 medium garlic cloves (15g), crushed and minced

12 white mushrooms (150g), thinly sliced

2 small onions (214g), thinly sliced

2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks

2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks

3 to 4 small Yukon gold potatoes (365g), quartered

½ cup (65g) frozen peas

¼ cup (63ml) of sherry wine

2 bay leaves

¼ teaspoon (0.35g) dried thyme

1 tablespoon (8g) flour

Kosher salt and black pepper to taste

subheading: Chicken Stock Mixture:

1 ½ cup (375ml) unsalted chicken stock

1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)

1 tablespoon (15ml) fish sauce

3 tablespoons (50ml) tomato paste

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