Bock Stew

From Instapundit:

3 pounds beef chuck, cubed
1/4 c vegetable oil
4 large sweet onion
6 - 8 cloves garlic, crushed
1 stick butter, halved
1/4 c flour
14 oz can diced tomatoes
1 pound mushrooms
1 T sweet paprika
2 t salt
2 t fresh ground pepper
1 t thyme
1 t ancho chili powder
1/2 t sage
2 bay leaves
3 12 oz bottles beer

In a dutch over (I used my Instant Pot) brown beef in batches with vegetable oil.  Set aside and remove oil from pot.
In half stick butter, carmelize onions and garlic over low heat.

In small saucepan melt remaining butter until it starts to bubble, whisk in flour and cook over low heat until it turns brown (this is a roux).

Add roux and beef back to dutch oven or Instant Pot.  Add mushrooms, herbs, and spices.  Mix and then stir in beer.

Instant Pot: Set IP to pressure cook for 25 minutes, then natural release for 10.

Dutch oven: Bring to a simmer on stovetop, then put in 350°F oven for 2 hours.

Both, when cooked, remove lid, simmer until liquid reduces to saucelike consistency.

Mmmm.

I don't have a picture but it looks like a stew.