2 cups low-sodium beef stock
1 Tbsp olive oil
1 yellow onion, sliced
1 Tbsp minced garlic
4 carrots, diced into rounds
3 cups small golden potatoes, halved
2 lbs cubed beef stew meat
2 ribs of celery, sliced into pieces
1 Tbsp Worcestershire sauce
2 teaspoons corn starch
2 Tbsp cold water
1 packet onion soup mix
Salt and pepper to taste
2 tsp fresh parsley 

Turn on pressure cooker and select the Sauté function. Place olive oil and beef cubes inside inner pot, and brown all sides – about 5 min (do this in batches until meat is browned).

Place all browned meat into the pot. Add diced vegetables, beef stock, onion soup mix, garlic and 1 tsp fresh parsley – stir to combine. Close and lock lid – select Soup/Stew function. Set cooking time to 35 minutes and allow to pressurize (be sure steam valve is closed).

Release pressure, unlock and remove lid.

In a small bowl, combine corn starch, water and Worcestershire sauce – mix together until there are no clumps and pour into the pot to help thicken broth.

Add salt and pepper to taste & garnish with fresh parsley,

Enjoy!