Turn Instant Pot to “sauté” setting. Add oil, then beef. Cook, stirring occasionally, until browned (5 to 7 minutes).

To a small bowl, add the tomato paste and ½ cup beef stock. Stir together until smooth. Add Worcestershire sauce, garlic powder, thyme and marjoram and stir to incorporate.

Add vegetables to instant pot followed by the tomato paste mixture and the remaining 2 cups beef stock. Add bay leaf.

Seal Instant Pot and set to “meat/stew” setting, for 18-20 minutes.

Once cooking cycle is done, allow to vent naturally for at least 20 minutes. Then, open and remove bay leaf.

To thicken: place ½ cup water in a small bowl. Sprinkle xanthan gum over the surface and quickly whisk to incorporate. Add to stew in the Instant Pot and stir to evenly distribute. You can repeat with a little more xanthan gum if a thicker stew is desired.