Best 2 Guinness Stew Pressure Cooker Recipes

Indulge in the hearty goodness of Guinness stew, a classic Irish dish that combines succulent beef, velvety stout, and an array of savory vegetables. This delectable stew is traditionally prepared in a slow cooker, allowing the flavors to meld and deepen over time. Our collection of Guinness stew recipes offers variations that cater to different tastes and preferences. Embark on a culinary journey as we explore these enticing recipes, each promising a unique and flavorful experience. From the classic Guinness stew with tender beef and rich gravy to variations featuring Guinness lamb stew, Guinness beef and Guinness pie, there's something for every palate to savor. Discover the secrets to creating this iconic dish and elevate your next meal with the robust flavors of Guinness.

Let's cook with our recipes!

PRESSURE COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

Pressure Cooker Guinness Beef Stew With Horseradish Cream image

The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it's really not, and it ensures that the final stew is thick and rich, not watery. Beef chuck is the ideal choice here because it is a flavorful cut that becomes fall-apart tender when pressure cooked - and it does so in a fraction of the time that it would take to braise in the oven. Espresso and cocoa powders subtly reinforce the dark, toasty flavors in the Guinness gravy. Pass the horseradish cream at the table so everyone can top their own bowls. (Here are slow cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

Ingredients

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
1/4 cup vegetable oil
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef broth or stock
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root, or parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.
Using the sauté setting, heat the oil in the pot. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute.
Add the beer and broth and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pot. Let boil until noticeably thickened, about 1 minute. Add the beef and thyme and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 22 minutes.
Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (If you find that too much liquid is spurting out with the steam, close the knob to seal again, wait a minute, and then turn the knob to release the rest of the pressure.) Open and stir in the potatoes and root vegetables. Set steam valve to sealed position and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
Open the lid. If the beef and vegetables are not tender, pressure cook on high for 3 more minutes and manually release the pressure. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.)
Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew. (If you would like the stew to be thicker, transfer the beef and vegetables with a slotted spoon to a bowl or plate. Using the sauté setting, let boil until it is the desired consistency. Add the beef and vegetables back into the pot.)
Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream.

Nutrition Facts : @context http, Calories 948, UnsaturatedFat 23 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

GUINNESS STEW (PRESSURE COOKER)

Guinness Stew (Pressure Cooker) image

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day.

Provided by Jodi4200

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 lbs boneless cross-rib roast, cut into 1 inch cubes
2 tablespoons extra virgin olive oil (or vegetable oil)
8 slices bacon, cooked until crisp and chopped
2 tablespoons butter or 2 tablespoons margarine
4 -5 cups mushrooms, sliced
salt and pepper
1 large onion, diced
2 -3 tablespoons tomato paste
2 -4 tablespoons flour
1 tablespoon grainy mustard
1 (440 ml) can of guinness beer (or other very dark beer)

Steps:

Cook bacon, drain and chop coarsely, set aside.
Heat oil in bottom of cooker and brown beef in batches, set aside.
Melt butter in cooker, add onions and mushrooms. Cook until liquid is evaporated (10 to 15 min) Stir in tomato paste, whisk in Guinness, mustard and salt and pepper.
One tablespoon at a time, add flour until desired consistency.
Add beef and bacon back to cooker, on med - high heat, get the rocker rocking loudly, reduce heat to med - low and let rock gently for 30 - 40 minutes.
If you don't want your beef to absolutely fall apart in your mouth, reduce the cooking time by about 10 to 15 minutes.
Run pressure cooker under cold water to release pressure quickly and enjoy!

Nutrition Facts : Calories 778.6, Fat 41.9, SaturatedFat 15, Cholesterol 216.8, Sodium 500.5, Carbohydrate 14.5, Fiber 1.9, Sugar 4, Protein 75.8

Tips:

Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good options for Guinness stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before cooking. This will help to develop flavor and color.
Use a good quality Guinness. The flavor of the beer will come through in the stew, so it's important to use a beer that you enjoy.
Don't be afraid to experiment with different vegetables. Carrots, potatoes, onions, and celery are all classic stew vegetables, but you can also add other vegetables that you like, such as parsnips, turnips, or mushrooms.
Season the stew to taste. Salt, pepper, and garlic are good starting points, but you can also add other spices and herbs that you like, such as thyme, rosemary, or bay leaves.
Let the stew simmer for at least 1 hour. This will allow the flavors to meld and the beef to become tender.
Serve the stew with mashed potatoes, crusty bread, or rice.

Conclusion:

Guinness stew is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give Guinness stew a try. You won't be disappointed!