Mango’s Instant Pot Beef Stew

Ingredients:

1 ½ lbs beef stew meat

2 carrots (peeled and cut into bite sized chunks)

2 turnips (peeled and cut into bite sized chunks)

1 medium onion (medium dice)

1 small butternut squash (peeled and cut into bite sized chunks)

1 large shallot – finely diced

2-3 cloves garlic – minced

4 cups beef broth

1 cup dark beer (preferably a Maple Bock)

2.5 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 bay leaves

1 tsp dried rosemary

¼ tsp ground thyme

2 tablespoons good balsamic vinegar

¼ cup medium barley

1 tablespoon olive oil

3 tablespoons cornstarch

Liberally season meat with salt and pepper

Add olive oil to a large frying pan and pre-heat (medium-high)

Add meat to pan in batches and cook to get a good sear on all sides (approx. 1-2 minutes per side)

Once meat is seared, add to instant pot.

Reduce heat to medium and add shallot and garlic to pan. Cook until fragrant (approx. 30 seconds).

Add beer, beef broth, onions, Worcestershire, soy sauce, balsamic, rosemary, thyme, and bay leaves to pan. Simmer for 2-3 minutes, then CAREFULLY pour over meat in instant pot.

Add barley to instant pot too – he doesn’t want to miss the party!

Cook on high pressure for 30 minutes.

After 30 minutes, quick release pressure and add carrots, turnips and squash.

Cook for an additional 10 minutes (high pressure) then let pressure naturally release for 5 minutes.

Quick release pressure, then obtain approx. 1-1/2 cups of the delicious stew juice into a smallish container (2 cup glass measuring cup works well). Slowly add cornstarch and whisk to create a slurry.

Turn instant pot to sauté. Slowly add the slurry while gently stirring (don’t get too aggressive with the veggies – they are very tender).

Simmer for 2-3 minutes (until thickened).

Serve! MMMMMM