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Guinness Beef Stew

From The New Pressure Cooker Cookbook

This stew is a heartier version of the classic Belgian dish Carbonnade Flemande, which is beef cooked in a light beer. It's traditionally served with a steamed potatoes, but roasted potatoes can be substituted to provide some textural contrast.

Guinness Beef Stew

Recipe created for

Fagor 6 Qt. Multi-Cooker

Main ingredient

Chuck roast and Guinness Stout beer

Cook time

25 to 30 minutes at high pressure; then allow the pressure to release naturally

Serving size

Serves 4-6


  • 1 (2-pound) chuck roast, trimmed and cut into 2-inch cubes
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 4 large onions thinly sliced
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon baking soda
  • 2 garlic cloves, minced
  • 1 1/2 cups beef stock
  • 1 (12-ounce) bottle Guinness Stout beer
  • 2 tablespoons firmly packed dark brown sugar
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 2 tablespoons cornstarch

Quick Tip

The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Recipe Preparation

  1. Preheat the oven broiler and line a broiler pan with heavy-duty aluminum foil. Pat the beef dry with paper towels and sprinkle the cubes with salt and pepper. Arrange the beef in a single layer on the foil and broil for 3 minutes on each side, or until the beef is lightly browned.
  2. Heat the oil in the cooker over medium heat or use the browning function of an electric cooker. Add the onions, toss to coat them well, and cook with the cover on but not locked for 10 minutes. Uncover the cooker, raise the heat to medium-high and sprinkle onions with the sugar, baking soda, and salt. Cook the mixture, stirring occasionally, for 10 to 12 minutes, or until onions are lightly browned. Stir in the garlic and cook for 1 minute. Add the beef to the cooker and stir in the stock, beer, brown sugar, parsley, thyme, and bay leaf. Close and lock the lid of the cooker.
  3. Set the machine to cook at high pressure for 30 minutes. After 30 minutes, unplug the pot so that it does not go into warming mode. Allow the pressure to return to normal naturally. Remove the lid, tilting it away from you, to allow the steam to escape.
  4. Remove and discard the bay leaf. Let the stew sit for 10 minutes; then tilt the cooker and spoon off as much fat as possible from the surface.
  5. Combine the cornstarch with 2 tablespoons of cold water in a small cup, stirring well to dissolve the cornstarch. Stir the cornstarch mixture into the cooker, and bring it to a boil using the browning function of the electric cooker. Cook for 1 minute of until the sauce thickens. Season to taste with salt and pepper, and serve immediately.
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