GUINNESS BEEF STEW IN THE PRESSURE COOKER
Provided by Debbie
Number Of Ingredients 14
Steps:
- First take your half a stick of garlic/herb butter and put in your pot, saute' mode. You can use vegetable oil as well, but the butter is so much better.
- Place your meat, onions and shallot in the pot and lightly saute' getting everything nice and lightly brown.
- Add 2 tbsp. of tomato paste. Only plain tomato paste, nothing with garlic, or basil, etc. Stir well.
- Add your bottle of Guinness, and beef broth.
- Hit stew/meat option button on your pressure cooker and set for 30 minutes on normal pressure.
- Once the cycle is finished, you can do a Quick release option and then add in all your vegetables, carrots, potatoes and green beans and remaining tomato paste. Stir well. Be sure to submerge all the vegetables int he broth. Close lid, seal and set on manual for 6-7 minutes. QR option when finished.
- Serve with a side of sour dough bread and enjoy!
INSTANT POT GUINNESS BEEF STEW
Instant Pot Guinness Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time in the pressure cooker. Made with beef stew meat, onion, celery, carrots, parsnips, and of course, Guinness. So good on a cold winter day.
Provided by Coco Morante
Categories Dinner Soup Stew Instant Pot Pressure Cooker
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Serve: Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.
Nutrition Facts : Calories 349 kcal, Carbohydrate 22 g, Cholesterol 120 mg, Fiber 4 g, Protein 40 g, SaturatedFat 5 g, Sodium 461 mg, Sugar 6 g, Fat 11 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PRESSURE COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM
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
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)
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
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
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