1 Tbs all-purpose flour
1 large chopped onion
Leaves and 8 sprigs thyme
1 ½ 0z bottle beer
12 ounces (3 medium) sliced carrots
1 cup barley, pearled
1 lb beef chuck
1 Tbs olive oil
4 smashed cloves of garlic
Pepper and kosher salt
½ medium butternut squash
3 cup salt-free beef broth
- Heat the Instant Pot. Toss the beef with flour in a medium-sized bowl. Add the olive oil to
the Instant Pot. Cook the beef on both sides for 6 minutes until it becomes brown.
- Add thyme sprigs, garlic, onion, and ½ teaspoon of pepper and salt, then cook while stirring
for 6 minutes until it becomes tender. Add beer and stir.
- Add beef to the instant pot together with barley, beef stock, carrots, and squash. Cover and
cook over high pressures for 16 minutes. Release the pressures using the quick released
method. Sprinkle with thyme.
13g fiber, 67g carb, 490mg sodium, 35g protein, 9g fat, and 485 calories