Butternut squash adds a sweet richness to this crowd-pleasing winter comfort food.
Total Time: 0 hours 55 mins
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
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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.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.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.
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