Beer Beef Stew
- 4 slices thick bacon, small dice
2-½ lbs beef chuck, boneless, 2-inch cubes
- 2 onions, small dice
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 3 carrots, peeled, medium dice
- 2 celery stalks, medium dice
- 1 t white sugar
¼ c tomato paste
- 1 (16-oz) can dark beer
2-½ c chicken stock
- Sea salt
- Freshly ground black pepper
- Mash potatoes (for serving)
- Chopped parsley (garnish)
Set pressure cooker to "sear", adjust time to 15 minutes, press "start/stop", and add bacon. Cook until brown and crispy. Remove bacon and drain on paper towel; set aside. Leave fat in cooker.
- Season beef pieces with sea salt and freshly ground black pepper.
Add beef and cook until browned on all sides. Remove and place on a plate; set aside.
- Add onions and garlic. Cook until onions are soft.
- Add thyme sprigs, carrots, celery, sugar, and tomato paste. Stir well. Deglaze pot with beer, scraping bottom of pot with a wooden spoon to release any bits.
- Return beef and bacon to cooker. Add chicken stock.
- Close and lock lid. Set pressure cooker to "meat/stew", adjust time to 45 minutes, and press "start/stop".
- When done, do a quick release and make sure all pressure is released before opening the lid.
- Carefully open the lid and check the soup for seasoning, add salt and pepper, if needed.
- Garnish stew with parsley. Serve with mashed potatoes.