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4.9 from 27 votes

Pressure cooker Guinness beef stew

Guinness beef stew is one of the greatest comfort foods on the planet and it’s even quicker and easier to make in your pressure cooker! If you prefer to cook the stew in the oven/stovetop instead, please follow the method in the recipe card notes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 503 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 150 g (5 oz) bacon lardons
  • 150 g (5 oz) finely chopped shallots
  • 1.2 kg (2 ½ lbs) braising steak (chuck steak) cubed
  • 1 tsp salt
  • ½ ts[ ground pepper
  • 200 g (7 oz) button mushrooms, sliced
  • 200 g (7 oz) wild mushrooms, sliced or use more button mushrooms
  • 2 carrots peeled and sliced
  • 2 tbsp concentrated tomato paste
  • 1 tbsp Worcestershire sauce 
  • 1 tbsp soy sauce
  • bouquet garni see notes
  • 320 ml (1 ⅓ cups) Guinness or other dark stout
  • 1 tbsp cornflour (cornstarch) or arrowroot
  • Handful chopped fresh parsley to garnish

Instructions

    Cup of Yum
  1. Season the beef with the salt and pepper and set aside.
  2. Turn the pressure cooker on and select ‘sauté’ function.
  3. Heat the oil and butter and add the bacon. Cook for a couple of minutes until the bacon is sizzling.
  4. Add the beef, in batches, and cook until browned on all sides. This might be easier done in a casserole or skillet on your stovetop.
  5. Add the chopped shallots and cook for a couple of minutes.
  6. Stir in the mushrooms and carrots.
  7. Add the tomato paste, Worcestershire and soy sauce.
  8. Pour in the Guinness, add the bouquet garni and give everything a good stir.
  9. Cover, set vent to sealing and cook for 35 minutes at high pressure.
  10. Let the pressure release naturally for 20 minutes then manually release.
  11. Stir the cornflour (cornstarch) or arrowroot with 1 tbsp cold water to make a slurry.
  12. Select the ‘sauté’ function again and stir in the slurry. Let the stew bubble away for about 5 minutes, until thickened.
  13. Discard your herb bundle, taste and adjust the seasoning. Serve over mashed potatoes and garnish with chopped parsley.

Notes

  • I used a 6L/Q Instant Pot Duo for this recipe.
  • To make the bouquet garni, tie up a bundle of parsley, thyme, rosemary and bay leaves using a celery stalk or a bit of leek as your anchor. Discard this before serving.
  • To make the stew on the stovetop – use 1 litre (1 quart) of Guinness or half Guinness and half chicken broth. Preheat the oven to 160°C (325°F). Brown the bacon in a large casserole dish. Add the beef and cook until seared on all sides. Pour a little Guinness to deglaze the pan and scrape any browned bits. Transfer the beef and bacon into a bowl. Add a little more olive oil to the pan and cook the shallots, mushrooms and carrots for a 5 minutes. Return the beef to the casserole and stir in the tomato paste, Worcestershire and soy sauce. Pour in the Guinness, add the bouquet garni and give everything a good stir. Cover and cook in the oven for 2 hours.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 10g (3%) Protein 33g (66%) Fat 36g (55%) Saturated Fat 13g (65%) Cholesterol 118mg (39%) Sodium 433mg (18%) Potassium 879mg (25%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2680IU (54%) Vitamin C 4mg (4%) Calcium 37mg (4%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 10g 3%
Protein 33g 66%
Fat 36g 55%
Saturated Fat 13g 65%
Cholesterol 118mg 39%
Sodium 433mg 18%
Potassium 879mg 19%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2680IU 54%
Vitamin C 4mg 4%
Calcium 37mg 4%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.