Ingredients
Scale
- 2 Tbsp olive oil
- 2–3 pounds stew meat (beef or lamb), cut into chunks
- 2 tsp salt
- 1 tsp black pepper
- 1 medium onion, chopped
- 3 carrots, sliced into chunks
- 3 ribs celery, sliced into chunks
- 3 parsnips, peeled and sliced into chunks
- 4–5 potatoes, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- 1/2 rutabaga, peeled and cut into chunks
- 4 cloves garlic, thinly sliced
- 1 bay leaf
- 2 tsp cumin
- 1 tsp ground allspice
- 2 Tbsp brown sugar
- 2 Tbsp Worcestershire sauce
- 1 bottle beer (I use Omission Gluten Free Beer)
- 2–3 cups beef stock (enough to almost cover all the veggies, but not so much that you max out the pressure cooker)
- 3 Tbsp corn starch
Instructions
- Heat olive oil in pressure cooker (or stockpot). Season meat with salt and pepper, then brown on all sides.
- Add vegetables, spices, and liquids.
- Seal up the pressure cooker. Turn on high for 15 minutes. Allow pressure to release naturally. (Or cook on stove top for about 90 minutes.)
- Stir corn starch into a small amount of water to make a smooth paste. Turn pressure cooker to “brown” and allow stew to come to a boil. Stir in corn starch paste and allow to thicken.
- Serve with crusty bread to soak up all the deliciousness.
