Spicy Beef and Beer Stew

2 cloves garlic, minced

1/4 cup packed brown sugar

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

5 pounds boneless beef chuck steak, cut into large chunks

2 tablespoons vegetable oil

2 large onions, diced

1 red or green bell pepper, diced

1 bottle dark beer

2 tomatoes, diced, or 3 tablespoons tomato paste

1 teaspoon red pepper flakes

10 small new potatoes, halved

16 baby carrots

2 tablespoons all-purpose flour whisked with 2 tablespoons cold water, optional

In a large bowl, combine garlic, 1 tablespoon of sugar, cumin, salt, pepper, and cinnamon.  Add beef cubes and stir to coat.  Cover and refrigerate for 1 hour.

In a pressure cooker, heat oil over medium-high heat; brown meat, in batches.  Return browned meat to cooker.  Add onion and red or green pepper; sauté for 5 minutes.  In a bowl, combine beer, diced tomato, pepper flakes, and remaining brown sugar; pour into the cooker.  Stir in potatoes and carrots.

Lock the lid in place and bring the cooker up to full pressure over high heat.  Reduce the heat to medium-low, just to maintain even pressure, and cook for 35 minutes.  Remove from heat and release pressure quickly.

If desired, whisk in flour mixture and bring to a boil; reduce heat and simmer for about 5 minutes or until thickened.

Serves 8 to 10.

From 125 Best Pressure Cooker Recipes by Cinda Chavich