Beef In Guinness Stew Recipe Instant Pot

If you use a stovetop pressure cooker follow steps 1 to 3 on the stovetop. Later on, Secure the lid on the autoclave, mention to high, then turn down the warmth and let the beef in Guinness stew cook for 25 minutes at high. Let the pressure release naturally completely, or allow the pressure to release naturally for a minimum of 10 minutes before performing a fast pressure release.

Add the basis vegetables, then cook the stew struggling for 2 more minutes. Perform a fast pressure release and open the pot. Stir within the cornstarch slurry directly while the stew remains bubbling.

One thing needs to tell you, this recipe will take 20 to prepare it and 1 hour 20 minutes for cooking. So let’s plan when you will get some time to have these delicious dishes in your dinner.

Prep Time: 20 mins Cooking Time: 1 hour 20 mins Servings Per Recipe: 6

Ingredients

2 pounds stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter or neutral-flavored oil
1 large (8 ounces) onion, chopped
2 celery stalks, chopped
2 tablespoons ingredient
1 cup Guinness extra stout, or other stout
1 and 1/2 cups beef broth
dried thyme 1 teaspoon or 2 teaspoons fresh thyme leaves
2 large carrots, peeled and dig chunks
3 to 4 parsnips (about 1 pound), peeled and dig chunks
1/2 pound potatoes, rutabaga, or celery root, peeled and dig chunks
2 teaspoons cornstarch
2 teaspoons water
1/4 cup chopped fresh parsley

Beef in Guinness Instant Ribbon Stew method of cooking

Step 1:

Sear the meat: Pat the pieces of beef dry with a towel, then season them on all sides with the salt and pepper.

Select the high “Sauté” setting on the electrical autoclave and warmth the butter or oil. Brown the meat within the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.

Don’t worry about trying to sear every side of the meat —you’re just trying to urge some browning on the beef and a few flavors developing within the pot. Use a pair of tongs to transfer the meat to a dish.

Step 2:

Cook the onions and celery: beef in Guinness Add the onions and celery to the now-empty autoclave. Cook until the onions begin to melt and switch translucent about 4 minutes. Stir within the ingredient and cook for an additional minute.

Step 3:

Add the liquids to the pot: Pour within the Guinness. Use a stiff spatula to scrape any browned bits from rock bottom of the pot. Let it simmer for five minutes to scale back beer a touch, then stir within the reserved beef, beef stock, and thyme.

Step 4:

Pressure cook the meat: Secure the lid on the autoclave and confirm it’s set to its “sealing” position. Cancel the cooking program, then select the Meat/Stew,” “Pressure Cook,” or “Manual” setting, and set the cooking time to a half-hour at high. (The beef in Guinness pot will take about 10 minutes to return up to pressure before the particular cooking time begins.)

When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure vent to its “venting” position.

At now, you’ll also leave the stew on the “Keep Warm” setting for up to 10 hours, before continuing with the remainder of the recipe. the meat will become more tender the longer it sits.

Step 5:

Add the basis vegetables and pressure cook: When the pressure has released, open the pot. (Optional: for a leaner stew, you’ll use a ladle or spoon to skim off a number of the fat.) Stir within the carrots, parsnips, and root vegetables.

Put the lid back on the autoclave and confirm it’s set to its “sealing” position. Cancel the cooking program, then select the “Pressure Cook” or “Manual” setting and set the cooking time to three minutes at high. (The pot will take about 10 minutes to return up to pressure before the particular cooking time begins.)

While the stew is finishing, mix the cornstarch and water together during a small bowl to form a slurry.

Step 6:

Finish the stew: When the cooking program ends, perform a fast pressure release by moving the pressure vent to its “venting” position. (It’s also ok if you would like to go away the stew on the “Warm” setting for touch while before venting the pressure and serving, though the vegetables will eventually start to urge mushy if left too long.)

Stir within the cornstarch slurry directly while the stew remains bubbling. The residual heat will thicken the stew within a few minutes.

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

If you like this recipe you can also follow below recipes