1 tablespoon vegetable oil 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 3 carrots, cut into 2-inch pieces 3 celery ribs, cut into 1-inch pieces 1 sprig fresh thyme 1 cup frozen pearl onions 2 teaspoons dried parsley flakes 1-1/2 teaspoons Italian seasoning 2 cups water 1 cup beef stock 3 medium potatoes (about 1-1/3 pounds), peeled and quartered 1 cup fresh mushrooms, halved 1 medium onion, cut into 8 wedges 2 celery ribs, cut into 1/2-inch pieces Additional water, optional

Add the oil to the Instant Pot® and set to saute. Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the beef broth and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon. Add the potatoes carrots, celery, thyme and onions and remaining ingredients and stir to coat. Cook for 50 minutes. After the pressure cycle is complete quick release.