Instant Pot Beef and Beer Stew
Try this Instant Pot Beef and Beer Stew recipe, or contribute your own.
Try this Instant Pot Beef and Beer Stew recipe, or contribute your own.
- 1 tsp salt
- 2 tbsp butter
- 1/4 cup flour
- 1 tbsp worcestershire sauce
- 1 tsp ground pepper
- 1 tbsp minced garlic
- 2 cups beef stock
- 1 tbsp tomato paste
- 2 lb beef stew meat (cut into bite sized peices)
- 1 packet dry onion soup mix
- 1 12 oz bottle of beer (i prefer a larger but you
- 2 cups uncooked medium egg noodles
- frozen peas and carrots (thawed (optional))
- Carbohydrate 414.587252966576 g
- Cholesterol 437.326250026162 mg
- Fat 44.8960889741561 g
- Fiber 18.2914630358663 g
- Protein 105.692204689449 g
- Saturated Fat 20.5957915371994 g
- Serving Size 1 1 recipe (3422g)
- Sodium 7375.4178633465 mg
- Sugar 396.295789930709 g
- Trans Fat 4.82274278924439 g
- Calories 2473 calories
Step-by-step
- Add beef stew meat, flour, salt & pepper to a large ziploc bag. Toss until evenly coated.
- Turn Instant Pot on to saute and add butter. When butter is melted add beef and garlic to pot. Brown meat on each side (about 3-5 minutes).
- When meat is browned, remove with a slotted spoon and set aside.
- Deglaze the bottom of the put with two cups of beef stock. When the bottom is clean, add the meat back in.
- Add beer, tomato paste, Worcestershire, and dry onion soup mix.
- Close Instant Pot and set to 35 minutes on manual high pressure.
- When time is up, allow for a 10 minute natural release.
- Once released add uncooked egg noodles and close top. Set for 1 minute on manual high pressure. Quick release when the time is done.
- Stir in frozen veggies and allow to sit for around 5 mins (until warmed).
- Enjoy!
Ingredient lists omit the chemical transformations that occur when lean muscle proteins encounter alcohol and enzymatic broths over sustained pressure. Tough chuck cuts contain dense collagen networks requiring specific thermal thresholds to break down gelatin cleanly without drying the fibers.
Second-day storage changes this dish significantly as starches from the egg noodles continue absorbing free moisture from the broth. Add two tablespoons of hot water or beef stock per serving when reheating on the stovetop over medium-low heat to restore proper sauce viscosity without scorching the bottom of the pan.
Visual cues replace internal probes entirely when judging tenderness in pressure-cooked beef. Press a single cube against the side of the pot using the back of a spoon; resistance should equal that of a ripe avocado, yielding completely without stringy toughness. Stored properly in an airtight container within the refrigerator, gelatin-rich braises maintain optimal structural integrity for up to four days.
