Instant Pot Beef and Beer Stew

2 lb Beef Stew Meat cut into bite sized peices

¼ Cup flour

1 Tsp salt

½ Tsp ground pepper

2 Tbsp Butter

1 Packet dry onion soup mix

2 cups beef stock

1 12 oz bottle of beer I prefer a larger but you could use whatever you like

1 Tbsp minced garlic

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

2 cups uncooked medium egg noodles

Frozen peas and carrots thawed (optional)

Add beef stew meat, flour, salt & pepper to a large ziploc bag. Toss until evenly coated.

Turn Instant Pot on to saute and add butter. When butter is melted add beef and garlic to pot. Brown meat on each side (about 3 to 5 minutes).

When meat is browned, remove with a slotted spoon and set aside.

Deglaze the bottom of the put with two cups of beef stock. When the bottom is clean, add the meat back in.

Add beer, tomato paste, Worcestershire, and dry onion soup mix.

Close Instant Pot and set to 35 minutes on manual high pressure.

When time is up, allow for a 10 minute natural release.

Once released add uncooked egg noodles and close top. Set for 1 minute on manual high pressure. Quick release when the time is done.

Stir in frozen veggies and allow to sit for around 5 mins (until warmed).

Enjoy!

REALLY GOOD needs more noodles and maybe a little more thickening. I used Chuck steaks & Genessee cream ale.

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