Description
This soul-warming Irish-inspired stew transforms tender beef and hearty root vegetables into a melt-in-your-mouth comfort meal. Using an Instant Pot, you achieve the deep, developed flavors of a recipe that has slow-simmered for hours in a fraction of the time. It is a perfect, health-conscious, one-pot dinner for busy families who value fresh, nutritious ingredients and minimal cleanup after a long day.
Ingredients
2 tablespoons olive oil
1 1/2 lbs beef stew meat, cut into 1-inch chunks
Salt and pepper to taste
1 large yellow onion, finely chopped
2 tablespoons tomato paste
1 tablespoon light brown sugar
4 cloves garlic, minced
1 cup non-alcoholic dark roast malt beverage
1 1/2 cups beef broth
1 medium bay leaf
3 sprigs fresh thyme
1 1/2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 lb carrots, peeled and cut into 1-inch chunks
2 tablespoons all-purpose flour
Minced fresh parsley, for serving
Instructions
Heat olive oil in the Instant Pot on the SAUTE setting.
Season beef with salt and pepper and brown in batches until seared on all sides, then remove.
Add onion to the pot and sauté until softened, then stir in garlic and tomato paste for 1 minute.
Deglaze the pot with the non-alcoholic malt beverage, scraping up any browned bits.
Return the beef to the pot and add beef broth, brown sugar, bay leaf, thyme, potatoes, and carrots.
Secure the lid and set to HIGH PRESSURE for 35 minutes.
Allow a 10-minute natural release before venting the remaining pressure.
Stir in a small amount of liquid mixed with flour to thicken if desired.
Serve hot, garnished with fresh parsley.
Notes
Ensure the beef is patted dry before searing to get a good crust. If using a thicker flour gravy, remove 1/4 cup of the hot liquid, whisk with the flour until smooth, then stir back into the pot after opening.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg