4ouncesmushroomshalved (small) and quartered (large)
1 1/2tbspWorcestershire sauce
1bay leafsmall, or half a large one
2sprigs of thymecan substitute with one teaspoon dried or ground
1tbspparsleydried or fresh
4 cupsunsalted beef broth
1 cube beef bouillon
3largecarrotspeeled, chopped large
3largered potatoeshalved or quartered
salt and pepperto taste
Take the cubed beef and season to taste on the cutting board or in a bowl with the garlic powder, salt, and pepper. Preheat the Instant Pot to saute or a skillet. Saute in olive oil until seared on all sides in batches then remove to plate.
Add the onion and celery to the pan to cook until softened. Add the mushrooms and saute a few minutes then follow with the garlic to cook about 30 seconds. Add 1/2 cup of the beef broth to the pan to deglaze and scrape the brown bits off the bottom of the pan.
Add all the ingredients to the Instant Pot except the cornstarch and 4 tbsp of water. If needed add additional broth to cover the stew. If doubling the recipe do not fill beyond the 2/3 max fill line (I used a six-quart and I doubled the recipe).
Seal the lid and cook on high pressure (normal setting) for 30 minutes then follow with a 10 minute natural pressure release. Combine the cornstarch and water in a bowl. Set the pot to saute and add in the cornstarch slurry. You can add more cornstarch slurry if you would like it thicker. Server immediately or store in an airtight container for up to one week.