Pressure Cooker Stout Beef Stew

By Tanya

6 Person

100 Minutes

0 Calories

Pressure Cooker Beer Beef Stew! All the flavor of a slow-cooked stew, done in a fraction of the time. Made with beef stew meat, onion, celery, carrots, parsnips, and of course, stout. So good on a cold winter day. There are so many advantages to doing this! Everything cooks much faster, so there’s no need to plan ahead—yet you can also leave the food on the “Keep Warm” setting if you don’t get to it right away. Total flexibility.

Ingredients

1/4 cup chopped fresh parsley
2 tsp. water
2 tsp. cornstarch
1/2 pound potatoes
1 pound parsnips
2 large carrots, peeled and cut into chunks
1 tsp. dried thyme
1 1/2 cups beef broth
1 cup stout
2 tbsp. tomato paste
2 stalks celery
1 onion, chopped
2 tbsp. butter or neutral flavored oil
1/2 tsp. ground black pepper
1 tsp. salt
2 pounds beef stew meat

Method

01

Pat the pieces of beef dry with a paper towel, then season them on all sides with the salt and pepper. Select the high “Saute” setting on the electric pressure cooker and heat the butter or oil. Brown the beef in the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.
02

Add the onions and celery to the now-empty pressure cooker. Cook until the onions begin to soften and turn translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.
03

Pour in the stout. Use a stiff spatula to scrape up any browned bits from the bottom of the pot. Let it simmer for five minutes to reduce the beer a bit, then stir in the reserved beef, beef broth, and thyme.
04

Secure the lid on the pressure cooker and make sure 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 30 minutes at high pressure.
05

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 this point, you may also leave the stew on the “Keep Warm” setting for up to 10 hours, before continuing with the rest of the recipe.
06

When the pressure has released, open the pot. (Optional: for a leaner stew, you can use a ladle or spoon to skim off some of the fat.) Stir in the carrots, parsnips, and root vegetables.
07

Put the lid back on the pressure cooker and make sure 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 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)
08

While the stew is finishing, mix the cornstarch and water together in a small bowl to make a slurry.
09

When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “venting” position. Stir in the cornstarch slurry right away while the stew is still bubbling. The residual heat will thicken the stew within a couple of minutes.
10

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

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Beef Recipes

Beef Stew Recipes

Pressure Cooker Stout Beef Stew

5.0

( By Tanya )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

1/4 cup chopped fresh parsley

2 tsp. water

2 tsp. cornstarch

1/2 pound potatoes

1 pound parsnips

2 large carrots, peeled and cut into chunks

1 tsp. dried thyme

1 1/2 cups beef broth

1 cup stout

2 tbsp. tomato paste

2 stalks celery

1 onion, chopped

2 tbsp. butter or neutral flavored oil

1/2 tsp. ground black pepper

1 tsp. salt

2 pounds beef stew meat

03 Method

Step 1

Pat the pieces of beef dry with a paper towel, then season them on all sides with the salt and pepper. Select the high “Saute” setting on the electric pressure cooker and heat the butter or oil. Brown the beef in the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.

Step 2

Add the onions and celery to the now-empty pressure cooker. Cook until the onions begin to soften and turn translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.

Step 3

Pour in the stout. Use a stiff spatula to scrape up any browned bits from the bottom of the pot. Let it simmer for five minutes to reduce the beer a bit, then stir in the reserved beef, beef broth, and thyme.

Step 4

Secure the lid on the pressure cooker and make sure 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 30 minutes at high pressure.

Step 5

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 this point, you may also leave the stew on the “Keep Warm” setting for up to 10 hours, before continuing with the rest of the recipe.

Step 6

When the pressure has released, open the pot. (Optional: for a leaner stew, you can use a ladle or spoon to skim off some of the fat.) Stir in the carrots, parsnips, and root vegetables.

Step 7

Put the lid back on the pressure cooker and make sure 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 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)

Step 8

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

Step 9

When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “venting” position. Stir in the cornstarch slurry right away while the stew is still bubbling. The residual heat will thicken the stew within a couple of minutes.

Step 10

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

04 Author