1 - 2 lbs. Stew Meat - Press Sauté Mode, Sear with 1 T. Olive Oil.
2 t. Salt and 1/2 t. Pepper.
1 T. Italian Seasoning, or 1 t. Thyme, Coriander, Oregano, Parsley...
2 T. Worcestershire Sauce.
1 large Diced Onion, equal amount of Diced Celery and Diced Garlic to taste.
6 Carrots peeled and cut into large pieces, because they overcook.
4 Russet Potatoes peeled and quartered.
1 32oz Carton Beef Broth (1 Carton of Bone Broth optional).
1 10oz Can Tomato Sauce.
Press Stew Mode on Instant Pot, or 35 min.
Allow to Natural Vent for 10 min. then release steam.
Make Slurry - 2 T Cornstarch and 2 T Water.
Stir into hot Stew until thickened.
Add 1 Cup frozen thawed Peas.