Recipe adapted from Chef John's Beef and Guinness Stew at allrecipes.com.
If you are a fan of the "instant" meals that you can create in your electric pressure cooker, this recipe is a great fit! The completed dish still benefits from a good sear of your roast, we suggest doing that in a hot cast iron skillet on the stove top while you saute the onions in your Instant Pot on the Saute setting.
Place the seared beef into the hot pressure cooker with your onions. De-glaze your cast iron skillet with a bit of beef broth using a whisk or spoon to scrape up all of the dark bits and flavor from the skillet, pour this over beef.
Add remaining ingredients, seal lid and set to STEW for 60 minutes. Use the natural pressure release method.
If your broth is not thick enough for your liking, you can use a measuring cup to take out about 1/2 cup of the broth and whisk in 1 tablespoon corn starch. Then turn on Saute and slowly pour the cornstarch slurry in to simmer with stew until broth is thickened.
Much like the pressure cooker, the slow cooker can be used to make a "set it and forget it" version of this stew.
Sear beef, following the same steps as in the pressure cooker recipe adaptation.
Combine all ingredients (including cooking liquid from the de-glazed skillet) in the slow cooker, seal lid and set on low-medium setting for 6-8 hours.
The broth can be thickened, to desired consistency, with a corn starch slurry like the pressure cooker recipe adaptation.
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