1lb (450g) beef chuck roast, cut into 1-inch (2.5cm) cubes

2 tsp arrowroot powder

1¹⁄₂ tbsp olive oil

1 cup chopped zucchini

1 cup chopped mushrooms

3 ribs celery, sliced

¹⁄₂ cup sliced carrots

2 garlic cloves, minced

³⁄₄ cup no-sugar-added tomato sauce

4 cups beef broth

1 tbsp dried thyme

1 tbsp paprika

2¹⁄₂ tsp fine grind sea salt

1 tsp ground black pepper

1 tsp dried rosemary

1 tsp dried parsley

1 tsp garlic powder

1 tsp celery seed

1 tsp onion powder

1 In a large bowl, combine the chuck roast and arrowroot powder. Use a large spoon to turn and coat the meat in the powder. Set aside.

2 Select Sauté (Normal) and add the olive oil to the pot. Once the oil is hot, add the meat and sauté, stirring constantly, for about 5 minutes or until the meat is browned on all sides.

3 Once the meat is browned, add the zucchini, mushrooms, celery, carrots, garlic, tomato sauce, beef broth, thyme, paprika, sea salt, black pepper, rosemary, parsley, garlic powder, celery seed, and onion powder to the pot. Stir well to combine.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Meat Stew (High) and set the cook time for 35 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 15 minutes and then quick release the remaining pressure.

6 Open the lid, stir, and then ladle the stew into serving bowls. Serve hot.

tip For an added nutritional boost, replace the beef broth in this recipe with Homemade Bone Broth.