CarbonnadeBacon, diced                                                                  5 oz
Vegetable Oil                                                                 as needed
Chuck roast, diced                                                         1 ½#
Yellow onion, sliced                                                       8 oz
Garlic, sliced                                                                  2-3 cloves
Salt and pepper as needed
Flanders Red or Trappist Ale                                         12 oz
Corn Starch slurry                                                         (approx 3 Tbsp)

1 Brown the bacon in the bottom of the pressure cooker, then remove (leaving the grease in the pan).

2 Brown the beef in the bottom of the pressure cooker, adding vegetable oil as needed, then remove.

3 Sautee the onions in the bottom of the pressure cooker until lightly browned and semi-translucent (adding oil as needed).

4 Add the sliced garlic and sautee for 2 more minutes.

5 Deglaze with the beer, then add the beef back to the pot and bring all to a simmer.

6 Cover the pressure cooker and process according to the directions specified for your unit (mine takes approx 12 minutes to cook).

7 When finished, uncover the pot and bring the contents back to a simmer.

8 Thicken the stew with a cornstarch slurry to the desired consistency, then add the cooked bacon back to the pot.

9 Serve over (most traditionally) mashed potatoes or (less traditionally) biscuits.