Beef & Barley Stew
15m prep 40m cook 55m ready
A hearty beef and barley stew with butternut squash and carrots, cooked in an Instant Pot for a quick and comforting meal.
Ingredients
- 454 g beef chuck well trimmed and cut into 2-inch pieces
- 14.8 ml all-purpose flour
- 14.8 ml olive oil
- 1 large onion chopped
- 4 garlic cloves smashed
- 8 sprig thyme
- Kosher salt and pepper
- 1 beer
- 0.5 medium butternut squash peeled, seeded and cut into 2-inch pieces
- 3 medium carrots sliced
- 710 ml low-sodium beef broth
- 237 ml pearled barley
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 350 mg
- Iron: 6.69 mg
- Magnesium: 102 mg
- Phosphorus: 379 mg
- Potassium: 1177 mg
- Zinc: 3.15 mg
Let's Cook
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Step 1.
In a medium bowl, toss the beef chuck pieces with the flour until evenly coated.
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Step 2.
Press the Sauté function on the Instant Pot and heat the olive oil. Add the floured beef in a single layer and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer the browned beef to a plate and set aside.
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Step 3.
Add the chopped onion, smashed garlic cloves, thyme sprigs, ½ teaspoon salt, and ½ teaspoon pepper to the pot. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Stir in the beer, scraping up any browned bits from the bottom.
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Step 4.
Return the beef to the pot. Add the butternut squash pieces, sliced carrots, beef broth, and pearled barley. Stir to combine. Lock the lid in place and set the valve to sealing. Cook on high pressure for 16 minutes.
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Step 5.
Once the cooking time is complete, use the quick release method to release the pressure. Carefully open the lid. Serve the stew sprinkled with additional thyme leaves if desired.
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