• Cooking Time: 30
• Servings: 6
• Preparation Time: 30
• 1 - 1 1/2 lb blade steak, chopped into 1" pieces and dredged in 1/4 cup flour
• 1-2 Tbsp Avocado or Olive oil
• 1 large can tomatoes whole or diced
• 1/2 cup beef stock or boiling water with 1 tsp better than bouillon
• 1 can or bottle of beer, I used a Coor's
• 1 large onion, (1/2 diced and 1/2 sliced)
• 1-2 potatoes, peeled and cut into large-ish chunks
• 2 stalks celery, sliced or diced to preference
• 2-3 carrots, sliced about 1/2" pieces
• 2-4 cloves of garlic or more, smashed & peeled
• 1 1/2 inch piece of fresh rosemary
• 1/4-1/2 tsp of thyme, fresh if you can get it
• salt & pepper to taste

1. Select Saute on instant pot and wait until it says HOT.
2. Heat oil until just smoking.
3. Add dredged and salted and peppered steak cubes to pot. Stir after a few mins and continue to brown meat.
4. Add diced onion and saute with meat for a few min. Add garlic and stir for one min.
5. Use hand blender and puree canned tomatoes very quickly leaving some bigger pieces. Add to instant pot along with beef stock and beer and rosemary & thyme & salt & pepper.
6. Put lid on instant pot and select meat or steam setting and adjust for 20 min.
7. When pot signals that it is done open steam arm and release steam until valve drops then remove lid.
8. Add the potatoes, and remaining onion, celery, carrots and whatever else you want to pop in there. Like turnips!
9. Put the lid back on the instant pot and set to steam for 1 min. Open steam release arm as soon as the minute is up.
10. Set instant pot to Keep Warm and let simmer for 30-40 min to finish cooking the veggies. You can try increasing instant pot steam time but 3 min is too much. You could try two if you like, but I had better consistency using the one minute and then Keep Warm for 30-40 min.

This is a heart-warming stew that is great in the fall or winter months.