Beer & Paprika Beef Stew Bread Bowls [Instant Pot]

The weather these days have been from freezing temps to borderline springtime highs! Nonetheless, having good ol’ comfort food has been a bonus. These Beer & Paprika Beef Stew Bread Bowls especially made it easier to stay in, snuggle and get cozy with my boys. Pressure cooked beef simmers in a savory bath of beef stock, beer, and paprika while carrots, potatoes and peas joins the party in a crusty popover bread bowl just before serving.

We loved this dish but feel free to use your favorite beer. It really lends itself to give the stew a nice complex flavor. The addition of paprika also works nicely with the flavor and adds some color too. I cooked the carrots and potatoes separately so they would retain their shape and color since the beef cooks for several hours in a slow cooker. It’s a nice way of getting an aesthetically pleasing bowl of stew.

Beer & Paprika Beef Stew Bread Bowls Recipe

recipe adapted from Pioneer Woman

Beer & Paprika Beef Stew Bread Bowls Ingredients

• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds beef stew meat
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 cup celery, diced
• 1 (12oz) can or bottle beer of your preference
• 4 cups beef stock 
• 1 tablespoon worcestershire sauce
• 2 tablespoons tomato paste
• 1/2 teaspoon paprika
• Salt & pepper to taste
• 1-1/2 teaspoon granulated sugar
• 1 large carrot, peeled and sliced
• 4 whole potatoes, quartered
• 1/2 cup frozen peas
• Minced parsley for garnish
• Bread bowls or popover bowls for serving

Beer & Paprika Beef Stew Bread Bowls Recipe Instructions

1. Plug in the IP with insert set in place.
2. Press SAUTE and add oil and butter. When hot, add beef and brown. Transfer beef to bowl and set aside.
3. To the now empty pot, add diced onions, garlic and celery; cook until softened.
4. Add beef stock, beef, Worcestershire, tomato paste, paprika, salt, pepper, and sugar.
5. Add browned beef, carrots and potatoes.
6. Secure the lid of the IP and ensure the valve is set to SEALING.
7. Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
8. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
9. Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
10. When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
11. When the display reflects 10:00 (which is 10 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
12. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
13. Add frozen peas and stir; cooking until warmed through.
14. Serve in bread bowls or with crusty French bread. Sprinkle with minced parsley, if desired. We loved serving them in East Riding Farm Popover Bread Bowls for something light, buttery and perfect to pair with the stew! Definitely check them out, as they also have different sizes such as bite sized and regular sized popovers. They’re convenient as a frozen item you can use as needed and warming them up in the oven is quick and simple too.