1️⃣ Prep the Ingredients:

• Cut beef into 1 ½-inch chunks.
• Slice onions into thick chunks and carrots diagonally.
• Scrub, peel (if desired), and cut potatoes into 1 ½-inch pieces.

2️⃣ Sear the Beef (Don’t Skip This!):

• Turn Instant Pot to Sauté mode, add 1 tbsp olive oil, and heat until shimmering.
• Sear beef chunks in batches (about 4-5 minutes per side), getting a nice golden-brown crust.
• Remove beef and repeat with remaining oil and beef.

3️⃣ Build the Stew:

• Add beef back to the pot along with onions, carrots, potatoes, garlic, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf.
• Give it a gentle stir.

4️⃣ Pressure Cook:

• Secure lid, set valve to sealing, and cook on Manual (High Pressure) for 35 minutes.
• Once done, let the Instant Pot naturally release for 15 minutes, then do a quick release.

5️⃣ Thicken the Stew:

• In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water until smooth.
• Remove the bay leaf, then stir the cornstarch slurry into the stew.
• Switch to Sauté mode and simmer for a few minutes until thickened.

6️⃣ Serve & Enjoy!

• Ladle into bowls, garnish with fresh parsley, and enjoy warm!