Beef and Guinness Stew
Simply and easy hearty winter stew. Beef and Guinness Stew
The Guinness beef soup is simple, but it’s full of rich, complex flavors. The maltiness in dark beer does wonders for the gravy.
Ingredients
- 1 Red capsicum, diced
- 1 Onion, diced
- 1 Cup Mushrooms, sliced
- 3 Cloves Cloves garlic, diced
- 1 Teaspoon Olive oil
- 1.5 Kg Diced Beef
- 2 Tablespoons Tomato paste
- 2 Carrots, peeled and sliced
- 2 Tablespoons Thyme
- 1 Can (440mL) Guinness draught
Step 1
Over medium heat sauté capsicum, onion, mushroom and garlic in olive oil in the Pressure Cooker (lid off) until soft (2-3 minutes). Remove from pan and set aside.
Step 2
Brown meat over high heat in two batches (around 2 minutes each batch)
Step 3
Return beef and vegetables to the Pressure Cooker and add paste, carrots and thyme and stir.
Step 4
Pour in Guinness and stir through. Bring to the boil for 1 minute to cook off the alcohol.
Step 5
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
Step 6
Once at pressure, turn down the heat and cook for 30 minutes.
Step 7
Slow release pressure by removing from heat and allowing to cool down naturally. This will take approximately 10 minutes. Pressure has been released when the red pressure indicator has dropped
Step 8
Serve stew with mashed potatoes or crusty bread
Beef and Guinness Stew
Ingredients
- 1 Red capsicum (diced)
- 1 Onion (diced)
- 1 Cup Mushrooms (sliced)
- 3 Cloves garlic (diced)
- 1 Teaspoon Olive oil
- 1.5 Kg Beef (diced)
- 2 Tablespoons Tomato paste
- 2 Carrots (peeled and sliced)
- 2 Tablespoons Thyme
- 1 Can (440mL) Guinness draught
Instructions
- Over medium heat sauté capsicum, onion, mushroom and garlic in olive oil in the Pressure Cooker (lid off) until soft (2-3 minutes). Remove from pan and set aside.
- Brown meat over high heat in two batches (around 2 minutes each batch)
- Return beef and vegetables to the Pressure Cooker and add paste, carrots and thyme and stir.
- Pour in Guinness and stir through. Bring to the boil for 1 minute to cook off the alcohol.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
- Once at pressure, turn down the heat and cook for 30 minutes.
- Slow release pressure by removing from heat and allowing to cool down naturally. This will take approximately 10 minutes. Pressure has been released when the red pressure indicator has dropped
- Serve stew with mashed potatoes or crusty bread
