Chop:

   - 1 onion

   - 2 ribs celery

Cut into bite-size pieces:

   - 6-8 potatoes

   - 3-4 carrots

   - 2-3 pounds beef

Season the beef with salt and pepper and brown in oil for 10 minutes a batch.

Remove the beef and saute the onion and celery. After a few minutes, add:

   - 1 Tbs minced garlic

Add to the onion:

   - 2 Tbs ketchup

   - 1 tsp beef bouillon

   - 1 tsp salt

   - 1/2 tsp thyme

After another minute or two, add:

   - 1 scant cup water

   - 2 Tbs Worcestershire sauce

   - 2 bay leaves

Deglaze the bottom and combine onion/seasoning mixture, beef, and vegetables in the Instant Pot.

Cook on high for 25 minutes and allow a natural release of at least 10 minutes.

Make a slurry of:

   - 1 Tbs cornstarch

   - 1 Tbs water

Stir in the cornstarch slurry as soon as possible, replace the lid, and allow to sit for a few minutes before serving.