Make it with

Belhaven Black Scottish Stout

440ml $3.59

Instant Pot® Beef & Beer Stroganoff

  • 2 lb stew beef, cubed
  • ¼ cup flour
  • Salt and pepper
  • 2 tbsp butter
  • 1 envelope dry onion soup mix
  • 2 cups beef stock
  • 1 can of stout
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 cups medium egg noodles, uncooked
  • Frozen peas and carrots
  • 3 tbsp sour cream

Add beef, flour, salt and pepper to a large, sealable bag and toss until evenly coated. Turn Instant Pot on to sauté and add butter. When butter is melted add beef and garlic to the pot and brown on each side (about 3-5 minutes). When meat is browned, remove with a slotted spoon and set aside.

Deglaze the bottom of the pot with two cups of beef stock. Stir and add the meat back in. Add beer, tomato paste, Worcestershire, and dry onion soup mix. Seal the instant pot and set to 35 minutes on manual high pressure.

After 35 minutes, allow for a 10-minute natural steam release. Once released, add uncooked egg noodles and seal the top. Set for 1 minute on manual high pressure. Quick release when the time is done. Stir in frozen veggies and allow to warm for 5 minutes. Stir in sour cream before serving.