Pressure Cooker Guinness Beef Stew
- 2 lbs bottom round beef, cut into 1-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons canola oil, or as needed
- 4 ounces mushrooms, sliced
- 1½ bottles Guinness Extra Stout Beer
- ½ cup beef broth
- 1 onion, chopped, divided
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1½ teaspoons Dijon mustard
- 1 bay leaf
- ½ teaspoon thyme
- 3 potatoes, cut into 1½-inch chunks
- 2 carrots, cut into ½-inch rounds
- 1½ stalks celery, cut into 2-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ (15 ounce) can peas, drained
- Season beef all over with salt and ground black pepper.
- Heat oil inner pot of pressure cooker set to Sauté on High. Working in batches, cook beef in hot oil until browned on all sides, about 2 minutes per side. Transfer meat to a bowl.
- Sauté mushrooms in inner pot of pressure cooker until browned, 3 to 5 minutes. Transfer mushrooms to a bowl.
- Return beef to pot with beer, ½ of the onion, beef broth, Worcestershire sauce, garlic, mustard, bay leaf, and thyme.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure cook for 30 minutes. Let pressure release naturally for 10 minutes, then turn steam vent handle to Venting to quick-release remaining pressure.
- Remove and discard bay leaf from beef mixture. Stir potatoes, remaining onion, carrots, and celery into beef.
- Lock pressure cooker lid in place again and set steam vent handle to Sealing. Select pressure cook and cook on High Pressure for 3 minutes. Turn steam vent handle to Venting to quick-release remaining pressure.
- Use a slotted spoon to transfer beef and vegetables to a bowl. Whisk cornstarch and water together in a bowl until slurry is smooth.
- Set pressure cooker to Sauté on Normal and whisk slurry into broth, stirring until broth thickens. Stir beef, vegetables, mushrooms, and peas into liquid and stir until stew is well-combined.
- Ladle into bowls and serve.
Add in some eye of round beef with the bottom round to mix things up a bit, but make sure to use Guinness beer, as that's the key to Guinness beef stew!
What others are saying
Jen the Mighty says:
I'm not a beer lover but I DO love this stew! Thick and hearty, flavorful and delicious, this hits all the right spots. It's a breeze to prepare which makes eating it that much more enjoyable. Seconds, please!
Jesse Glessner says:
HOLY COWABUNGA!!!! Seventeen items to make a beef stew? Isn't that just a little bit of overkill? HOW is one supposed to actually TASTE THE BEEF? I'm NOT a chef, nor have I made this recipe, however, I have made beef stews with far fewer ingredients and those have tasted just fine. This sounds like someone is trying to totally cover up the fact that this is a STEW, not an expensive dinner in a high class restaurant.
Dawn Christianson says:
That's pretty good! Not a Guinness beer fan but did not know it could do that broth. So good. The review above me complaining about number if ingredients is not realistic. It's most veg and meat. Not alot of superfluous stuff. 40 minutes. Worth it