The Best Beef Stew

1.5 teaspoons fine ground sea salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil, plus additional as needed
2.5 pounds beef stew meat
1 cup diced white or yellow onion
2 stalks celery, chopped
1 teaspoon minced garlic
3 tablespoons tomato paste
2.5 cups low-sodium beef broth
1 tablespoon coconut aminos
1 bay leaf
1 pound baby yellow or red potatoes (or a combination of both, halved or quartered
3 or 4 carrots (peeled and roughly chopped .5-inch slices
1 cup frozen peas, no need to thaw
1/4 cup fresh Italian parsley
1/4 cup water
2 tablespoons arrowroot or cornstarch
salt and freshly ground black pepper, to taste

Combine the seasoning mix ingredients in a small bowl. Cut large pieces of stew meat into smaller bite-size pieces (1 to 1 1/2-inch cubes), if necessary.

Press the SAUTÉ key three times to select the MORE setting (on older models press the ADJUST key to toggle to the MORE setting). Wait for the pot "HOT" indicator before adding ingredients. Add 2 tablespoons of oil to the heated pot. Add half of the beef and sprinkle with 2 teaspoons of the spice mixture. Sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve the remaining spice mixture for later.

Leave any accumulated beef drippings in the empty pot and add additional oil, if needed. Add onion, celery, and garlic. Cook, stirring occasionally until softened. Add the tomato paste and stir until well combined. Add the beef broth, coconut aminos, remaining spice mix, and bay leaf. Add the beef and all the juices that have accumulated back into the pot. Top with carrots and potatoes. Don't stir. You want the meat submerged in liquid and the carrots and potatoes on top. Press CANCEL.

Place the lid on the Instant Pot. Press the MANUAL or the PRESSURE COOK button, select HIGH, and set the time to 30 minutes (making sure the steam release handle is in the "Sealing" position on older models). It will take approximately 10 minutes for the Instant Pot to come to pressure and begin counting down the 30 minutes. After the cooking time is complete, push the steam release handle (or button) to the "Venting" position to allow the steam to release completely before you open the pot. Press CANCEL.

Press "SAUTÉ" and toggle to "LOW" and set the time for 5 minutes.

Stir in the frozen peas and parsley. Combine the water and arrowroot in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened. Taste and season with additional salt and pepper, if desired.