Guinness Beef Stew Pressure Cooker Recipe

Recipe Category: Meat


Guinness Beef Stew Pressure Cooker Recipe


SERVES 4 to 6 – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

  • 2½ pounds beef chuck, fat trimmed and cut into 1½-inch chunks
  • 3 tablespoons all-purpose flour
  • 3 teaspoons sea salt, plus more to taste if needed
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (18-ounce) bottle Guinness beer, at room temperature
  • 1 large white onion, chopped
  • 4 medium cloves garlic, minced
  • 3 large carrots, cut into 1-inch chunks
  • 4 ribs celery, diced
  • 1½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf


  1. In a large bowl, toss the beef with the flour, 1 teaspoon of the salt, and pepper to taste
  2. In a 5- to 8-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
  3. Add enough of the beef cubes to the pot to form a single layer (about a third), being careful not to overcrowd the pot
  4. Brown the meat on all sides, 5 to 6 minutes total, then transfer the meat to a large bowl
  5. Brown the remaining beef in two batches and transfer to the bowl
  6. If the meat or pan juices start to scorch, reduce the heat
  7. Add the bottle of Guinness to the pot
  8. Scrape up any browned bits from the bottom
  9. Pour the ale over the beef, return the empty pot to medium-high heat, and add the remaining 1 tablespoon oil to the pot
  10. Add the onion and remaining 2 teaspoons salt; cook, stirring often, 2 minutes
  11. Partially cover the pot (do not lock) and reduce the heat to low
  12. Cook, stirring occasionally, until the onion has a hint of gold color, about 10 minutes
  13. Add the garlic, carrots, and celery and cook, stirring, for 2 minutes
  14. Return the beef to the pot with the ale
  15. Add the broth, Worcestershire, and bay leaf
  16. Close and lock the lid
  17. Set the burner heat to high
  18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  19. Set a timer to cook for 20 minutes
  20. Remove the pot from the heat
  21. Open the cooker with the Quick Release method
  22. Be careful of the steam as you remove the lid
  23. Skim off any fat and discard the bay leaf
  24. Season to taste with salt and pepper
  25. Serve immediately or you can let cool and refrigerate in an airtight container up to 2 days or freeze up to 1 month

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