Pressure Cooker Stew

I forgot about the tomatoes I bought -- maybe next time I'll reduce the amount of chicken broth and add some tomatoes

Ingredients:
Olive oil
1.2lbs beef chuck stew meat (cut into large chunks)
a little flour
Some spices (if I had to guess it was dried oregano, thyme and basil)
Salt and pepper
Chicken broth (about half a carton -- maybe a cup and a half to two cups)
4 parsnips, peeled and chopped into bite size pieces
6 carrots, peeled and chopped into bite size pieces
1 onion, chopped
10-15 white mushrooms (a package), de-stemmed

While some olive oil is heating in the pressure cooker, rub about  half a teaspoon each of the spices into the meat, then dredge it in flour.  Brown the meat on all sides, then remove it to the side.  Add the onion and half the carrots to the pan, and cook until the onion is soft and translucent.

Add the mushrooms, parsnips, the rest of the carrots, the meat, salt and pepper, and another half teaspoon of each of the spices to the pan.  Then add the chicken broth so that it's covering 1/2 - 2/3 of the stuff in there.  Cover and cook under pressure for 30 min.

Serve over riced cauliflower, mashed parsnips, spaghetti squash, mashed potatoes, etc.