Instant Pot Beef and Barley Stew

Name: Instant Pot Beef and Barley Stew
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb. beef chuck, well trimmed, cut into 2-inch pieces; 1 tbsp. all-purpose flour; 1 tbsp. olive oil; 1 large onion, chopped; 4 cloves garlic, smashed; 8 sprigs thyme, plus leaves for serving; Kosher salt and pepper; 1 12-oz bottle beer; 1/2 medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces; 3 medium carrots (about 12 ounces), sliced; 3 c. no-salt-added beef broth; 1 c. pearled barley

By The Good Housekeeping Test KitchenPublished: Nov 21, 2019

Be the first to review!

DANIELLE DALY

Yields:

4 serving(s)

Total Time:

55 mins

Cal/Serv:

485

Jump to recipe

Butternut squash adds a sweet richness to this crowd-pleasing winter comfort food.

Advertisement - Continue Reading Below

Ingredients

1 lb.
beef chuck, well trimmed, cut into 2-inch pieces
1 Tbsp.
all-purpose flour
1 Tbsp.
olive oil
1
large onion, chopped
4
cloves garlic, smashed
8
sprigs thyme, plus leaves for serving
Kosher salt and pepper
1
12-oz bottle beer
1/2
medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces
3
medium carrots (about 12 ounces), sliced
3 cups
no-salt-added beef broth
1 cup
pearled barley

Directions

1. Step 1Set Instant Pot to Sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
2. Step 2Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press Cancel.
3. Step 3Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

Nutritional Info (per serving): About 485 calories, 9 g fat (2 g saturated), 35 g protein, 490 mg sodium, 67 g carbohydrate, 13 g fiber

Advertisement - Continue Reading Below