Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
- 2 to 3 tablespoons vegetable oil
- 2 1/2 pounds beef stew meat, 1-inch cubes
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 4 medium carrots, sliced on the bias into 1-inch pieces (about 2 cups)
- 8 ounces frozen pearl onions, thawed (about 1 1/2 cups)
- 1 can stout beer, such as Guinness (14.5 ounces)
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- salt and freshly ground pepper
- In the pressure cooker, heat vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear stew meat on all sides, about 3 to 4 minutes per batch, until browned. Transfer seared meat to a plate, set aside.
- Adding more oil to pan if needed, saute chopped onion for 4 to 5 minutes or until softened and translucent. Add garlic, saute 30 seconds, stirring constantly. Return stew meat to pot, add beer, thyme and bay leaf and stir to combine.
- Lock the lid onto the pressure cooker and bring to high pressure over high heat. When high pressure is reached, cook 20 minutes, then remove from heat and quick-release the pressure. Let stand 5 minutes. Add carrots and pearl onions, stir to combine. Replace lid on pressure cooker, bring to high pressure, and cook 5 minutes. Remove from heat, quick-release pressure. Remove lid.
- Remove bay leaf and sprinkle flour over stew, stirring to combine. Simmer over medium-low heat until stew liquid thickens, about 5 minutes. Season to taste with salt and pepper.
Serve on buttered noodles or Mashed Potatoes.
Serves 6 to 8.