The perfect fall stew that makes you feel like you've traveled the world!
If you'd like more of an earthy, simply beef stew, omit the tomato paste and spices. They give it more of a robust, Indian twist. Just do salt and pepper.
If you can't find garam masala spice, you can sub whatever spices you have on hand that would lend to an Indian flavor: cloves, cardamom, cinnamon, tumeric, cumin, curry, etc.
PRESSURE COOKER: Turn pressure cooker on, heat oil in pot and sear roast on all sides. Leave roast in pot, fill with enough water so that roast is almost halfway-covered with water, add soup mix, lock lid, set to cook 2 1/2 hours on meat setting. Use half for dinner one night and use the rest to make stew another night. Optional to not roast vegetables when making stew, and simply throw all ingredients in pressure cooker and cook on soup setting for 30 minutes either quick or slow release.