1.25lbbag Dandy® celerysliced diagonally in thick pieces
6carrotssliced diagonally in thick pieces
3/4poundpotatoescubed
3cupsbeef broth
1/2cuptomato juice
2Tablespoonscornstarch
2Tablespoonswater
Instructions
Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add in the meat and season with the salt and pepper.
Cook the meat until browned on all sides.
Add the beef broth to the Instant Pot. Use a spatula or spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, Dandy® celery, onion, carrots, potatoes, and tomato juice. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes. Then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.