Step 1

Season he beef with salt and pepper.

Step 2

Sear for 3 minutes per side, then cook in the Instant Pot for 15 minutes on manual high pressure with 2 cups of beef stock and 1 bay leaf. Natural release for 10 minutes. Then shred with forks, or chop into pieces.

Step 3

Heat 2 tbsp vegetable oil in a pot (or Dutch oven).

Step 4

Add the onion, cook for 2 minutes. Add the garlic and cook for 1 more minute.

Step 5

Add the carrot, peas, potatoes, green beans, tomato sauce, salt, pepper, thyme and stock. Bring to a boil and simmer for 20 minutes, until the vegetables are tender.

Step 6

Add the meat and Worchestershire sauce and cook for additional 20-30 minutes, until vegetables and meat are tender. Season with more salt if needed.