2 pounds trimmed boneless chuck roast, cut into 2-inch pieces
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
2 tablespoons canola oil, divided
3 small yellow onions, sliced
6 garlic cloves, thinly sliced
1 (12-oz.) nut brown ale
1 1/2 pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
1 1/4 cups unsalted beef stock, divided
4 thyme sprigs
2 bay leaves
1 cup frozen peas
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup chopped flat leaf parsley
How to Make It
Press “Saute” on Instant Pot, and then press “adjust” to set it to “more” for a higher heat saute setting. Allow Instant Pot to heat for 3 minutes.
Meanwhile, sprinkle beef evenly with 2 teaspoons of salt and 1 teaspoon pepper. Add 2 teaspoons oil to pot and about ⅓ of the beef. Cook 6 minutes, turning beef until browned on all sides. Remove beef from pot to a plate; repeat procedure twice with remaining oil and beef.
Add onion and garlic to drippings in the Instant Pot and saute 4 minutes. Add beer, scraping the bottom of the pot to loosen browned bits. Stir in beef, potatoes, carrots, and 1 cup stock. Add thyme, bay leaves, and remaining ½ teaspoon salt and ½ teaspoon pepper. Cover the pot and turn steam valve to the “sealing” position. Press “cancel” on the Instant Pot; press the “stew/meat” button and adjust time to 25 minutes.
When cooking process ends, carefully release the pressure valve. Remove lid and press “cancel;” press “saute” and “adjust” until the light blinks on “normal” and return the stew to a simmer. Discard thyme and bay leaves. Stir in peas. Combine remaining stock and flour in small bowl and stir into the stew along with the mustard and vinegar. Top with parsley.