When you think of pub food, it’s impossible not to think of Pub Beef Stew. It’s part of the tavern tapestry: a bowl of savory chunks of beef in a malty, meaty, and garlic-infused gravy, sitting next to a tankard of your favorite drink atop a wooden table. Potatoes and carrots round out this thick, hearty stew and make sure you’re filled and satisfied through and through. You don’t need the pub, the tankard, or the wooden table to get rest and respite; you just need Pub Beef Stew, a bowl, and a spoon. Actually, you can even skip the spoon if you’re feeling fun!
Ingredients
For the meat:
- 2 tablespoons oil
- 1 1/2 pounds beef or lamb stewing meat, diced
- salt, to taste
- pepper, to taste
For the gravy:
- 1 medium yellow onion, diced
- 3 medium sticks, celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (11-12-ounce) bottle dark beer or stout
- 1 cup beef stock
For the vegetables:
- 1 pound waxy potatoes, peeled and cut into chunks
- 3 medium carrots, peeled and cut into chunks
For thickening:
- 1-2 tablespoons cornstarch mixed with 1 tablespoon cold water
Directions
Step 1 –Set a pressure cooker to sauté.
Step 2 –Heat the oil in the pressure cooker.
Step 3 –Add the meat to the oil and brown it in batches, about 3-4 minutes per side per batch. Season the meat with the salt and the pepper as it cooks.
Step 4 –Transfer all of the browned meat to a plate.
Step 5 –Add the onions, the celery, and the garlic to the pressure cooker and cook until softened, about 4-5 minutes.
Step 6 –Add the tomato paste to the veggie mixture and cook until fragrant, about 1 minute.
Step 7 –Pour the dark beer over the mixture and scrape up any browned bits at the bottom of the pot.
Step 8 –Simmer the mixture on the sauté setting until the beer has reduced by 1/2, about 5 minutes.
Step 9 –Turn off the pressure cooker and stir in the beef stock, the potatoes, the carrots, and the browned meat.
Step 10 –Close the lid of the pressure cooker and set the valve to the sealing setting.
Step 11 –Press the “stew” button.
Step 12 –Once the pot indicates the cooking is finished, do a natural pressure release, about 15-20 minutes.
Step 13 –Carefully manually release any remaining pressure and open the lid.
Step 14 –Set the instant pot to sauté and stir in the cornstarch mixture.
Step 15 –Simmer until thickened.
Step 16 –Serve.
