Step 1

In a large bowl, combine flour, onion powder, salt, pepper, paprika, garlic powder, celery seed, and dried rosemary (see note). Toss cubed beef with seasoned flour until all pieces are coated.

Step 2

Heat Instant Pot to Sauté. Add 1 tablespoon olive oil, and about half of the seasoned meat. Brown on all sides (3 to 5 minutes total), and remove to a plate or bowl. Repeat with remaining oil and beef. Remove beef to plate.

Step 3

Deglaze the inside of the pot by adding ¼ to ½ cup of broth. Using a plastic or wooden utensil, scrape all the brown bits off the bottom and sides of the pan.

Step 4

Add the beef back to the Instant Pot along with the rest of the broth, onions, celery, carrots, tomatoes, potatoes, and bay leaf. Stir to combine.

Step 5

Secure lid of Instant Pot and turn valve to Seal. Set for 35 minutes on Pressure Cook (or Manual, High Pressure). Instant Pot will take 17 to 20 minutes to come to pressure. After cooking, let pressure release naturally (in other words, just leave it alone) for 10 minutes. Carefully release any remaining pressure after 10 minutes by turning valve to Vent. It may splatter so cover it lightly with a towel.

Step 6

Remove bay leaf. Add frozen peas and stir to combine.

Step 7

Turn Instant Pot to Sauté. In a small bowl, mix 3 tablespoons of cornstarch with ¼ cup of water until no clumps remain. Slowly stir into stew and cook until thickened.

Step 8

Stir in parsley. Taste and season with more salt and pepper as desired before serving.