2heaping cups halved small potatoes (quartered if huge - about 1-inch pieces)
1sprig fresh thyme
1sprig fresh rosemary
In a large bowl, toss cubed beef with beef stew seasoning until all pieces are coated
Heat Instant Pot to Saute. Add 1 tablespoon olive oil, and about half of the seasoned meat. Brown on all sides, and remove to a plate or bowl. Repeat with remaining oil and beef. If needed, add a splash of the broth to deglaze and scrape the bottom of the Instant Pot insert. Remove remaining beef to plate or bowl and add 1/4 to 1/2 cup of broth. Scrape all the brown bits off the bottom of the pan.
Add the beef back into the Instant Pot along with the rest of the broth, onions, celery, carrots, tomatoes, potatoes, and herbs (bay leaf, thyme, rosemary). Stir to combine.
Secure lid of Instant Pot and turn valve to Seal. Set for 35 minutes on high pressure. After cooking, let pressure release naturally (in other words, just leave it alone) for 10 minutes. Release any remaining pressure after 10 minutes by turning valve to Vent.
Remove bay leaf and herb sprigs (or stems...whatever is left). Add in frozen peas and stir to combine. If desired, mix 1-2 tablespoons of cornstarch with 3-4 tablespoons of water until no clumps remain. Slowly stir into stew and cook until thickened.
To make Whole30 Compliant: You'll leave the flour out of the seasoning mix, and only use 1 tablespoon of the seasoning mix instead of 1/4 cup. Brown the meat as directed in the recipe. When the stew is all done cooking, thicken as desired with arrowroot powder instead of cornstarch.