Easy Dinner Recipe Of The Week ~ Instant Pot Beef and Barley Stew

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
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 peppe

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
  1. Set 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. Add 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. Return 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.
424 Properties
Page 1 of 36

Post a Comment