This classic Irish stew has a simple list of ingredients, but loads of great flavor thanks to a gorgeous medley of chuck roast cut, Guinness Stout beer, red wine, bouillon cubes, beef broth, vegetables, herbs, and spices. Not-slow-cooking saves hours of cooking time – giving vegetables and meat both the perfect texture and shape. Serve with the bread to soak up in the rich sauce. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Pressure Cooker Irish Stout Beef Stew Pressure Cooker Irish Stout Beef Stew Recipe | PT50M Serves 7 Ingredients: 3 Pounds Beef Stew Meat 1 Tablespoon Kosher Salt 0.5 Teaspoon Black Pepper 2 Tablespoons All-Purpose Flour 2 Tablespoons Olive Oil 1 Medium Onion 4 Cloves Garlic 2 Teaspoons Thyme 2 Tablespoons Raw Cane Sugar 12 Ounces Guinness Stout Beer 0.5 Cup Red Wine 28 Ounces Beef Broth 6 Ounces Tomato Paste 3 Beef Bouillon Cubes 1 Pound Carrots 1 Pound Red Potatoes 0 Fresh Thyme Sprigs Remove bone from beef and reserve in a bowl. With a sharp knife, cut beef into 1-inch pieces. In a large bowl, add beef, 1 tablespoon of salt and black pepper and with your hands coat evenly. Add flour and gently, toss to coat. In a large frying pan, heat 1 tablespoon of oil over medium-high heat and sear half of beef until browned. Transfer beef into the same bowl. Repeat with remaining oil and beef. In the same pan, add onion, garlic, chopped thyme, sugar and 1/2 teaspoon of salt and sauté for about 5 minutes. Add wine and half bottle of beer and scrape the bottom of the pan to remove any brown bits. Now, transfer onion mixture into a pressure cooker. Place the pressure cooker over medium-high heat till heated. Add remaining beer, bouillon cubes and tomato paste and cook for about 1 minute. Stir in beef, potatoes and carrots. Secure the lid and place pressure regulator over vent pipe. Bring to a high pressure. Reduce the heat to maintain high pressure. Cook for about 20 minutes. Turn off the heat and use the natural release method to release pressure. Garnish with fresh thyme sprigs and serve hot.

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