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Guinness Beef Stew
COSORI ORIGINAL
15 Min
Prep Time
40 Min
Cook Time
6
Servings
Ingredients
Salmon Salad:
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1½ pounds beef, cut into 2-inch pieces
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1½ tablespoons cornstarch
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½ tablespoon sesame oil
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1 teaspoon kosher salt
Hummus
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2 tablespoons all-purpose flour
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Kosher salt, as needed
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Freshly ground pepper, as needed
Items Needed:
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3 pieces thick-cut bacon, diced ¼-inch thick
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1 tablespoon grapeseed oil
Items Needed
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1 cup pearl onions, peeled
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5 garlic cloves, sliced
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2 carrots, peeled and cut into 1-inch-thick rounds
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3 celery ribs, medium diced
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6 small gold potatoes, large diced
For Serving:
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1 teaspoon caraway seeds
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1 tablespoon fresh thyme leaves, chopped
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3 tablespoons tomato paste
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1 bottle Guinness stout beer (11.2 fluid ounces)
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1 teaspoon Worcestershire sauce
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3 cups chicken stock
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1 tablespoon fresh parsley leaves, chopped, for garnish
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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3 celery ribs, medium diced
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6 small gold potatoes, large diced
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1/4 cup feta cheese, crumbled
Items Needed:
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1 teaspoon caraway seeds
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1 tablespoon fresh thyme leaves, chopped
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3 tablespoons tomato paste
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¼ cup olive oil
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Kosher salt & black pepper, to taste
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½ cup olive oil
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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4 ounces goat cheese
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2 tablespoons heavy cream
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1 lemon, juiced
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Salt, to taste
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1 bottle Guinness stout beer (11.2 fluid ounces)
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1 teaspoon Worcestershire sauce
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3 cups chicken stock
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1 tablespoon fresh parsley leaves, chopped, for garnish
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½ tablespoon flaky salt, for garnish
Items Needed:
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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1 lemon, zested and juiced
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½ teaspoon baking soda
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½ cup heavy whipping cream
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¼ cup chicken stock
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1/3 cup Parmesan cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 cups mozzarella, shredded
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1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Remove the beef from the refrigerator, place it into a medium bowl and coat it with the all-purpose flour, 1 tablespoon of kosher salt, and ½ tablespoon of freshly ground black pepper.
STEP 2
Select the Sauté function on the COSORI Pressure Cooker, adjust the time to 20 minutes and the temperature setting to 336°F, then press Start.
STEP 3
Place the bacon into the inner pot and sauté for 5 minutes, then remove to a plate and set aside. Leave the rendered bacon fat in the bottom of the inner pot.
STEP 4
Place a single, spaced-out layer of beef into the inner pot, then sear each side of each piece until golden brown. Remove to a plate when done, then continue searing off the beef in batches.
STEP 5
Add the grapeseed oil into the inner pot, followed by the pearl onions and sliced garlic. Sauté for 2 minutes, then stir in the carrots, celery, potatoes, caraway seeds, and 1 teaspoon kosher salt and sauté for 3 minutes.
STEP 6
Add the beef back into the pot and stir into the vegetables. Add the thyme, tomato paste, Guinness, and Worcestershire sauce and stir to coat well, then pour in the stock.
STEP 7
Place the lid onto the pressure cooker and slide the steam release switch to Seal.
STEP 8
Select the Pressure Cook function, adjust pressure to low and time to 20 minutes, then press Start.
STEP 9
Release pressure quickly by sliding the steam release switch to Vent.
STEP 10
Open the lid carefully, stir in the bacon and season to taste with salt, then serve garnished with chopped parsley.
STEP 11
Place 2 of the ramekins onto the crisper plate. You will need to work in batches.
STEP 12
Set temperature to 375°F and time to 9 minutes, then press Start/Pause.
STEP 13
Remove the mini pot pies when done, then serve.
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