Instant Pot Beef Stew

wellplated.com

Caleb Wagner

2 pounds boneless chuck roast

3 tablespoons extra-virgin olive oil - divided

2 teaspoons kosher salt - divided

½ teaspoon ground black pepper - divided

1 large yellow onion

2 cloves garlic

1 pound carrots - about 6 medium

1 large russet potato

1 14.5-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce*

1 bay leaf

1 teaspoon dried thyme

1 can (8-ounce) no salt added tomato sauce

2 tablespoons cornstarch*

2 tablespoons water

1 ½ cups fresh or frozen peas - no need to thaw

Fresh parsley - optional for serving

Directions at wellplated.com

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