It doesn’t have to be St. Patrick’s day to want to have warm, cozy stew in your house! I love this dish because once it went into the instant pot, you were pretty much done. It also was a family pleaser, including the 5 year old who ate it all!
Ingredients:
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 pound beef stewing meat, cut into same size pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp flour
- 2 Tbsp tomato paste
- 1 cup Guinness Draught Beer (or 1 cup extra cup beef broth)
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 2 tsp dried thyme
- 2 large carrots, peeled and chopped
- 1 cup frozen peas
- 2 Tbsp cornstarch
- 2 Tbsp Water
For Mashed potatoes, here is a great recipe I love to use: Boursin Mashed Potatoes.
Directions:
Select Sauté on your Pressure Cooker and allow it to heat. Add oil, onion, beef, salt and pepper. Add oil and butter, then add beef, season with salt and pepper, and saute the meat until browned on all sides. Add onion and garlic, saute for 30 more seconds.
Add flour and tomato paste, stir. Pour in the beer/broth and deglaze the cooking pot. Cook for 2 minutes, scraping the brown bits from the bottom of the pan.
Add in beef broth, Worcestershire sauce, thyme, bay leaves and carrots.
Close the lid and steam valve of the Instant Pot. Cook at high pressure for 3 minutes, then quick release.
Open the lid. Discard the bay leaves. Adjust seasoning.
Press the saute button. Mix together the cornstarch and cold water in a small bowl and stir into the stew, letting it simmer until thickened. Add peas for 1-2 minutes until warmed through.
Serve warm over mashed potatoes.
Roast 'n Relish 