Ingredients
- 2 pounds beef for stew
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bottle stout beer (12 ounces) stout beer (or red wine)
- 10 small potato, washed and cut into bite size pieces
- 6 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, cut in eighths
- 1 cup beef broth
- 3 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- Sprig of rosemary or thyme
- 2 tablespoons cornstarch, combined with 2 tablespoon water
- Bread bowl, optional
Directions
- Trim fat from meat and cut into 1-inch pieces.
- Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add olive oil and heat. Add meat and sear on all sides, about 5 minutes.
- Stir in garlic and cook 1 minute. Add beer and stir, scraping up any browned bits from bottom of pot. Turn off BROWN/SAUTÉ mode.
- Add potatoes, carrots, onion, beef broth, bay leaves, rosemary, salt and black pepper.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press MEAT/STEW mode and adjust cooking time to set for 30 minutes.
- When cooking has finished, allow a natural release pressure release.
- Remove lid and press BROWN/SAUTÉ mode. Stir in cornstarch and water mixture. Cook until thickened. Turn off BROWN/SAUTÉ mode.
- Remove bay leaves and add sprig rosemary, if desired.
- Serve in bread bowl, if desired
Serves: 8