Ingredients

• 2 Tablespoon olive oil
• 2 pounds stew meat
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 bottle Guinness beer
• 2 cups beef stock
• 2  Tablespoons tomato paste
• 1.5 Tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 ribs celery sliced
• 1 Tsp Thyme (dried) or 3 sprigs fresh
• 2 bay leaves
• 1 pound baby carrots cut in half
• 2 russet potatoes cut into 1 inch pieces
• 1 Tablespoons cornstarch
• 1 Tablespoon water

Directions

1. Turn the Instant Pot to sauté and set it to “More” then add olive oil.
2. Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
3. Add the diced onion to the Instant Pot and cook until for 2 minutes until translucent. Next add the garlic and cook for 30 seconds.
4. Add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Cook for 2-3 minutes.
5. Add the browned beef, beef stock, tomato paste, Worcestershire, salt, pepper, celery, thyme, and bay leaves to the Instant Pot.
6. Set the pot to the Stew setting and cook for 30 minutes then perform a quick release.
7. Remove the bay leaves and thyme. Add the carrots and potatoes and cook on high pressure for 4 minutes. Do a quick release when the time is up.
8. If you want a thicker stew add a cornstarch slurry (water and cornstarch 1:1)
9. Serve warm with a hearty bread and garnished with fresh thyme

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup onion, diced
• 4 cloves garlic, minced
• 1 Tsp salt
• 1/2 Tsp ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• ½ Tsp thyme
• 1 cup beef broth
• 2 cups frozen peas and carrots
• 3-4 medium potatoes, peeled
• ½ cup half-and-half
• 2 tablespoons butter
• 1 Tsp garlic powder
• 1 Tsp onion powder

Directions

1. Turn on a Sauté function set to Normal. Heat oil and add ground beef, onion, garlic, salt, and pepper. Then cook until beef has browned and onions are soft and translucent
2. Add tomato paste, Worcestershire sauce, and thyme.
3. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended.
4. Place trivet in the pot so that it rests a little bit above the meat mixture.
5. Place the peeled potatoes on top of the trivet.
6. Pressure cook on high for 10 minutes, then natural release 10 minutes.
7. Carefully remove the potatoes and put them into a bowl.
8. In the bowl with the potatoes add half-and-half, butter, onion powder and garlic powder to bowl with the potatoes. Mash until well blended. Salt and pepper to taste.