Instant stew of beef stew

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Guinness Instant Meat Stew takes only a few minutes, saving you hours of preparation! It is a warm and hearty dish perfect for St. Patrick's Day!

When it's time for the truth, using IP will save your day! I like to use it in recipes like this where you will need hours to enjoy your perfectly warm entree. IP is so versatile that it can also help you make desserts, like Creme Brulee, Baked Apples, and Chocolate Muffins!

Pressure Cooker Guinness Beef Stew

Instant Pot Guinness Beef Stew has the intense flavor that the stovetop and slow cooker versions have, but without the hours spent. It tastes like a lot of effort, but with this recipe, you don't have to!

Indulge yourself with this comforting dish that has everything you need! It has protein-rich chunks of meat and fiber-rich vegetables that drown in a thick, tasty base made with beer and broth.

Guinness beer is the star of this stew. It has an intense flavor brought by roasted barley. Not only is it bitter, but it has the characteristic sweetness that is not present in other types of beer.

So if you want to impress your guests, follow this recipe!

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How to Make Instant Guinness Beef Stew

  • Brown: Use the SAUTE function of the IP for this. Mix the pieces of meat in flour, salt and pepper, then brown in oil. Do not place each piece very close to each other. Look on each side and do this in batches, setting aside each batch on a plate covered with aluminum foil.
  • Deglaze: Get the flavors from the drips by placing half of the broth and scraping the bottom. Once done, melt the butter and cook the aromatics. Add the rest of the ingredients, including the golden meat, except the vegetables.
  • Pressure cooking: Seal the IP and cook it under high pressure for about 30 minutes. Then quickly release and add the vegetables. Set it back to MANUAL for 7 minutes.
  • Thicken: At this point, you can release the pressure again and use the SAUTE function to allow the stew to simmer. Then add a mixture of cornstarch and water.
  • To serve: Adjust the flavor if you want, decorate, then serve hot.

Can I use beer in the instant pot or pressure cooker?

Yes! While it may be unsafe to use liquor in IP, beer, which has a relatively low alcohol concentration, is safe to use in IP recipes. It is diluted in the broth anyway.

If you heat alcohol, there is a tendency for the IP to produce vapors from the evaporating liquor, posing safety risks in the kitchen.

So if you have recipes that require the use of spirits, re-evaluating and using the stove version might be the safest route.

What type of Guinness do you use for stew?

You can use any of the Guinness beers, draft or extra strong beer. But it is highly recommended that you use the Extra Stout. It's richer because of the roasted barley with a hint of sweetness, almost like a hint of molasses.

How to store:

  • Refrigerate: You can refrigerate this dish for up to 4 days. Put the portions in airtight containers.
  • Freeze: You can also put it in freezer and freeze bags for up to 3 months. Thaw before heating on the stove. You can skip vegetables that can become mushy when thawed.

Recipe tips:

  • Roast or shoulder chuck is the recommended cut of meat for this. Or change it for lamb.
  • If you don't have Guinness or don't like the taste, you may want to use whatever strong beer it has.
  • Serve with mashed potatoes, rolls, or white rice.

Instant stew of beef stew

: Servings: 6 servings Preparation time: 30 minutes Cook time: 1 hour Total time: 1 hour 30 minutes

Ingredients

  • 2 pounds beef stew (cut and cut into 2-3 inch cubes)
  • 1/4 cup all-purpose flour
  • 2 teaspoons of salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons of canola oil
  • 2 butter spoons
  • 2 cups beef broth
  • 1 medium onion (peeled and diced)
  • 5 garlic cloves (minced)
  • 1 teaspoon Italian dry herb seasoning
  • 1/2 teaspoon of paprika
  • 2 tablespoons Worcestershire sauce
  • 3 cups of Guinness beer
  • 3 bay leaves
  • 1 bunch of fresh rosemary
  • 2 medium carrots (peeled and cut into 1/4 inch rounds)
  • 1 cup celery (diced)
  • 1 pound small red potatoes (peeled and halved)
  • Fresh parsley (for garnish)

OPTIONAL THICKNESS:

  • 2 tablespoons cornstarch
  • 1/3 cup of water

Instructions

SAUTE:

  1. Click on SAUTE and set it to HIGH, wait for the IP to be displayed HOT.
  2. Mix the pieces of meat in flour, salt and pepper, then add the oil to the IP and once it is sizzling, brown the meat. Do not overload and perform this step in batches. Brown the meat until golden brown and set it aside on a plate. Cover with aluminum foil to keep it warm.
  3. After browning the meat, add 1 cup of the broth and use a wooden spoon to scrape the bottom of the pot.
  4. Melt the butter and cook the onion and garlic for 2 minutes. Add the Italian seasoning herbs and paprika.

PRESSURE COOKING:

  1. Add the rest of the ingredients, including the browned meat and the remaining 1 cup broth, DO NOT add the vegetables (no carrots, potatoes and celery).
  2. Cancel the SAUTE function, lock the cable, seal the valve, and cook at high pressure for approximately 30 minutes.
  3. Then, do a 15-minute natural release, release the remaining pressure manually, and add the vegetables. Cook under pressure for another 7 minutes.
  4. Then do a 10 minute natural release, release the remaining pressure manually

THICKEN:

  1. Click on the SAUTE function to allow the stew to simmer. In a small bowl, mix 2 tablespoons cornstarch with 1/2 cup water until completely smooth, and slowly add the mixture to the stew, stirring to the preferred thickness.
  2. Taste and adjust the salt and pepper. Discard the bay leaves and rosemary bouquet.
  3. Garnish with parsley and serve.

Calories 455 Carbohydrates: 28 Protein: 38 Fat: 17 Saturated fat: 4 4 Cholesterol: 94 Sodium: 1305 Potassium: 1128 Fiber: 3 Sugar: 4 4 Vitamin A: 3732 Vitamin C: 10 Calcium: 81 Iron: 5 5

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