Irresistible Instant Pot Beef Stew

• 1¾-2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)

salt and pepper

• 2 tablespoons butter
• 8 ounces baby bella mushrooms, halved or quartered
• 14-ounce bag (~ 2 cups) pearl onions
• 3 stalks celery, cut into 1-inch pieces
• 4 large carrots, cut into 1-inch pieces
• ½ cup pepperoncini, thinly sliced (mild)
• 1 tablespoon EACH: tomato paste and sugar
• 1 (1-ounce) packet ranch seasoning mix*
• 2 tablespoons: Worcestershire sauce
• 2-3 tablespoons cornstarch*
• 1¼-1½ cup low sodium beef broth*
• 3 cloves garlic, minced

1. OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove it to a plate.
2. COMBINE: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves.
3. PRESSURE COOK: Place all the ingredients in the pressure cooker and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before venting and releasing the remaining steam. This gives the meat a chance to really soak up all those flavors.
4. SLURRY: If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the instant pot on the saute setting. Adjust salt and pepper to preference. Serve with rice, mash

RANCH: If you use homemade seasoning, you'll need 2 tablespoons.

OVEN DIRECTIONS: Preheat the oven to 325ºF. You will need to up the amount of broth in the recipe to 2 full cups as more liquid is needed for the oven. Follow steps 1 and 2. Place all the ingredients in a 5-quart dutch oven and bake for 3½ - 4½ hours, stirring once every hour. You can uncover the stew during the last 10 minutes to give it a little color if you'd like, I usually don't. Keep extra broth on hand just in case the stew thickens too much!