Pressure Cooker Guinness Beef Stew With Horseradish Cream Recipe (2024)

Good recipe. Omitted the sugar because the stout I used was pretty sweet. Doubled the garlic & added an onion. Otherwise followed the recipe. Used parsnips & turnips as the root vegetables. Easy & very tasty. The horseradish cream makes the recipe -- don't omit. Of note, this recipe gets pretty much to the max-fill line in an 8qt Instant Pot, so if you have a 6 qt Instant Pot, you may need to scale things back

I was taught to sear my stew meat first, for extra flavor. I mixed the meat with flour, salt, pepper as directed. I’m not a fan of onion powder so I rough chopped 1/2 onion. I set the instant pot to normal sautée, added couple Tbsp oil, added onions, and sautéed beef in 4 quick batches, just enough to put a sear on two edges of each piece. I removed all meat to a bowl, deglazed the pot with 1/2 cup beef broth, and poured that any onions to a separate bowl. Then I followed the rest of recipe.

I like how this recipe makes you open 2 cans of Guinness but only uses a bit of the second can. Nicely done!

This was beyond perfect. I made it in my electric pressure cooker. I used a "coffee stout," about 1/4 cup real espresso instead of espresso powder, some Trader Joe's Umami seasoning along with the other ones, and used only carrots and baby yukon gold potatoes. Big hit with the husband, especially the horseradish cream. The meat was superbly tender, as were the vegetables. Wonderful depth of flavor!

Really good and the horseradish cream elevates it. So does the lemon juice, so don't be afraid to be generous. Added onions as part of the root veggies and a couple of bay leaves along with the thyme. Building the umami through the sautéed roux is a much more satisfactory approach than trying to brown the meat on the fairly feeble pressure cooker sauté setting.

This is an over processed venture. If it justifies spending 30 bucks on a Dinty Moore look and taste-alike ‘cause you are making it from scratch? Go for it. I like a little life left in my food. Reduce pressure cooking times for everything. Add one large chopped onion —please add—to the saute mix. You can ditch the espresso and chocolate posturing. Replace 20 oz of Guinness if you don’t have it with a lovely red—a generous cup. Keep the dried sh*takes (or porcini)

I noticed the other versions of this recipe (slow cooker and oven) call to sauté the meat after coating in flour and removing from pot, then continuing to go about the recipe, sautéing the veggies, etc. You might want to consider doing the same in this recipe.

Can this be made with pork instead of beef?

Made this last night. The flavors are wonderful and in the Instant Pot its a great weeknight dinner.

Delicious! I used carrots, turnips, parsnips, and peas as my veggies and it was so tasty! This recipe is a winner! Though be sure to sear the meat and cook the onions down first as the other commenters recommend, and use butter in the roux instead of oil :)

I've made this twice. It's a keeper. However, it makes way more sauce than necessary. Next time, I'll reduce the beer and the stock by a cup each.

Personally, I have never measured for stew. I pat the meat dry, brown, then add chopped onion, and sauté a bit to soften and slightly brown the onion. Then add beef and veg broth and some red wine (the amounts depend on how much meat and how many veg you are going to add). I use a 75% beef to 25% veg combo for a nice flavor. I let that cook in the oven for an hour or so, then add the veg--carrots, potatoes, parsnips, turnips, whatever I have. Add more liquid and cook for 3-4 hrs. more @ 225.

Sorry. That was a bit long but there is more. I make a roux of cornstarch and water and mix in a spoonful of the cooked broth before adding the whole to the stew. It thickens nicely with little mess. Obviously, you should salt and pepper to taste and of course add other herbs you like, such as thyme and bay leaf. For the broth, if you want that yeasty flavor of beer/stout, use that as part of the liquid. There's too much prep going on here, IMHO.

In reading the comments I noticed quite a few people having problems with the BURN warning with the instant pot. When I first got it I would get that message so often that I almost gave up on using the IP. My workaround is to never use the sauté function on the IP. I do all the prep work for the base sauce in my Dutch oven, and after the final adding the beef I stir it all together in the IP and then pressure cook it for the 20 minutes. The rest I make using the IP. No more burn warnings!

I shaved a few things off this recipe because I didn't have certain things on hand. One thing to note is that rather than use stout and broth, I just used a 16oz bottle of St Peter's Cream Stout and skipped the broth. It came out incredible. I also didn't need to add extra salt after the initial salting of the meat, so I'm not sure why the author says "It may need a surprising amount of salt". Don't skip the lemon!

This was just mediocre for me. Not my favorite beef stew and my kids didn’t like the flavor profile that came from the stout and cocoa. I won’t be cooking it again.

This was very good for a cold winter’s evening. The only addition I made was to use one real onion. I would definitely add a parsnip next time too to add depth to the flavor. The better than bouillon helps too for the broth.

Why onion powder instead of raw onion??

This was a weeknight venture, so I didn't have everything that I needed, but it was still excellent. I used a cup of strong coffee instead of espresso, tomato sauce instead of paste, and beer that I had on hand (not Guinness). The meat was tender and the veggies were perfect. The lemon, vinegar, and salt at the end elevate the flavor. Horseradish creme was also an interesting addition that we enjoyed.

I have made this recipe 4 or 5 times. No matter how I try, it burns on the bottom. I end up dumping it into a bowl and scrubbing half way though. In the end, the instant pot version takes several hours which is longer than you'd think!That said, it tastes amazing. The horseradish and sour cream at the end really pulls it all together.

I must have added too much flour because the Instant Pot repeatedly showed a 'burn' error and shut off. I ended up transferring to a Dutch oven to finish it off. the final thickness was perfect so I don't know why the IP kept shutting down.

Followed exactly as written, and after three BURN start and stops, it is now in the oven.

The horseradish cream really makes this! I didn’t have and espresso powder so I used a splash of coffee from the morning. Came out really tasty!

This was the most disastrous recipe I've made in over a decade. It both exploded out of the instant pot when vented (twice!) and burnt on the bottom. When finished it was pretty bland and very watery. (I live overseas so possibly the fact that I had to use a stock cube made a difference to the taste.) I made the recipe exactly as directed and have a 6L instant pot. It took about 3 hours from start to finish, and wasn't worth the time or cost for me.

So after I manually released the pressure after the first bit I got a fountain of greased Guinness erupting from the valve for the duration of the release. It went everywhere! Smells good but what a mess.

This is the first time I've made a beef stew without searing the meat first, and it was DELICIOUS! I'm never going to waste my time searing meat in batches (or at all) for a stew ever again!!

Made this as per the recipe, except added an onion to begin and doubled the Caraway, balsamic, cocoa and added fish sauce for umami. My instant pot would not pressurize. After much research I think it just needed more water-1/2 cup. Next time I will not add the flour with the initial cooking as it doesn’t allow enough steam to materialize. Will add with veggie step. Also 30 minutes first cooking, 5 with second. Overall very delicious though. The horseradish cream made it.

Made this tonight following the recipe to a T. It's a decent stew but not worth all the fussiness. The horseradish cream works but we were pretty meh about it.