Instant Pot Beef Guinness Stew
Ingredients
Pastry Topping
-
1
sheet
Puff Pastry, thawed, but still cold
-
1
Egg
-
1
Tbsp
Water
Meat Prep
-
½
cup
Flour
-
1
tsp
Salt
-
½
tsp
Pepper
-
2
lbs
Chuck Roast, cubed in bite sized pieces
Stew
-
4
Tbsp
Olive Oil, divided
-
4
Tbsp
Butter, divided
-
10
Mushrooms, sliced (about 1 ½ cups)
-
1
Onion, chopped
-
2
Carrots, chopped in 1.5" pieces
-
1
Stalk Celery, chopped (about ½ cup)
-
3
cloves
Garlic, pressed or minced
-
2
tsp
Fresh Thyme Leaves
-
1
tsp
Fresh Rosemary, finely chopped
-
½
tsp
Oregano, dried
-
1
cup
Beef Broth
-
1
cup
Guinness Stout Beer
-
2
Tbsp
Worcestershire Sauce
-
½
tsp
Salt
-
¼
tsp
Pepper
-
1 ½
cups
Cheddar Cheese, grated/shredded
Instructions
- Preheat the oven to 425°F and prepare the puff pastry by laying it flat on a baking sheet, brushing with egg wash, and baking until golden brown.
- In a mixing bowl, combine flour, salt, and pepper, then coat the beef cubes with this mixture.
- Use the Sauté function on the Instant Pot to brown the beef in batches, removing it to a dish once cooked.
- Add mushrooms to the pot and cook until they release water, then remove them.
- Sauté the onion, carrots, and celery until the onion is translucent, then add the mushrooms back in.
- Stir in garlic, thyme, rosemary, and oregano, cooking for another minute.
- Add beef broth, Guinness, Worcestershire sauce, salt, and pepper, then return the beef to the pot.
- Seal the lid and set the Instant Pot to Pressure Cook for 30 minutes.
- After cooking, let the pot sit for 10 minutes before manually releasing the pressure.
- If a thicker stew is desired, mix flour and softened butter, then stir into the stew while on Sauté until thickened.
- Serve the stew in bowls topped with cheese and a slice of puff pastry.
Nutrition Facts (estimated)
Servings
6 - 8 servings
Calories
412
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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