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vogette
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Begin by chopping the carrots, celery, onions, and mushrooms into bite-sized pieces.
Mince the garlic and cut the whole potatoes into quarters.
Cube the chuck roast beef into manageable pieces.
In the Instant Pot, heat some oil and sear the beef cubes until they are nicely browned, then set them aside.
Next, sauté the chopped carrots, celery, and onions in the same pot until they start to soften.
Add the minced garlic and tomato paste, cooking for a short time to combine the flavors.
Return the browned beef to the pot and add the potatoes, mushrooms, stock, salt, black pepper, and bay leaves.
Close the lid and cook until the stew is fully prepared.
To thicken the stew, stir in a cornstarch slurry.
Finally, add the peas and mix everything together before serving.