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
- Turn the Instant Pot to sauté and set it to “More” then add olive oil.
- Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
- 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.
- 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.
- Add the browned beef, beef stock, tomato paste, Worcestershire, salt, pepper, celery, thyme, and bay leaves to the Instant Pot.
- Set the pot to the Stew setting and cook for 30 minutes then perform a quick release.
- 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.
- If you want a thicker stew add a cornstarch slurry (water and cornstarch 1:1)
- Serve warm with a hearty bread and garnished with fresh thyme
