Instant Pot Belgian Ale Beef Stew

SERVES 8-10  |  PREP TIME 10 Min  |  COOK TIME  50 Min

1-2 tablespoons olive oil
1 1/2 - 2 pounds chuck roast, cut into 1” cubes
2 tablespoons steak seasoning
1/3 cup all-purpose flour
1 (12 ounce) bottle Belgian Ale
4 carrots, peeled and cut into 1” lengths
5 stalks celery, cut into 1” lengths
1 large onion, cut into 8 wedges
3 cloves garlic, minced
1 package beefy onion soup mix
2 cups beef stock
1 tablespoon Better than Bouillon Beef Base
3 springs rosemary
1 packet beef gravy mix (optional)

Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.

Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.

Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.

After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian
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