Guinness Stew Pressure Cooker
Indulge in the rich, hearty flavors of this Guinness Stew made effortlessly in a pressure cooker! Perfect for cozy dinners, this recipe combines tender beef chuck with a medley of root vegetables like carrots, parsnips, and potatoes, all simmered in a robust Guinness stout and beef broth base. Enhanced with aromatic thyme, garlic, and a splash of Worcestershire sauce, every spoonful is brimming with comforting, savory goodness. The pressure cooker locks in all the flavors in a fraction of the time, delivering melt-in-your-mouth meat and perfectly cooked veggies in just under an hour. Finish with vibrant frozen peas and a sprinkle of fresh parsley for a pop of color and freshness. Whether you're preparing a St. Patrick's Day feast or a warm winter meal, this Guinness Stew is a crowd-pleasing, flavor-packed dish that’s as easy to make as it is to devour!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1.5 cups Guinness stout beer
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 2 pieces bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt, pepper, and toss them in flour to coat evenly.
Set the pressure cooker to the sauté setting and heat the olive oil. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Add the diced onion to the pressure cooker and sauté for 3-4 minutes, until softened. Stir in the garlic and cook for another minute.
Add the carrots, parsnips, and potatoes to the pressure cooker, followed by the tomato paste. Stir well to coat the vegetables.
Pour in the Guinness beer and scrape the bottom of the pot to deglaze, freeing any browned bits for extra flavor.
Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Return the seared beef to the pot and stir to combine.
Close the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 35 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Stir in the frozen peas and let the stew sit for a few minutes while the peas warm through.
Remove and discard the bay leaves. Taste and adjust seasoning if needed.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.5 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
