Guinness Beef Stew In The Pressure Cooker Recipes

GUINNESS BEEF STEW IN THE PRESSURE COOKER

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

Steps:

• Serve: Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

PRESSURE COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

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.

GUINNESS STEW (PRESSURE COOKER)

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!