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.