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?

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 :)

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

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.

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.

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.

Great Recipe! I browned the beef before adding into the liquid. I didn't add the extra flour to the beef either and it came out great. Would definitely make again. I also cooked half of the carrots in the pressure cooker with the beef since we like soft carrots. The rest, along with potatoes, we boiled and then added them to the finished beef. Both were good.

Used my Instapot. High pressure for 30 minutes for the meat then 3 minutes with the root vegetables. Meat was so tender but next time I would do 2 minutes with the veg. Great recipe the stew was better the next day

Instead of a pressure cooker, I used my dutch oven and put in the oven @ 300' for 6 hours. The last 3 hours, i dropped in the vegetables and added more broth and Guinness. It was perfect.

Followed the recipe exactly except I browned the meat first as it says to do in the other versions. The stew was flavorful. The horseradish cream overwhelmed everything and so next time I will skip it.

We tried this last night and doubled the recipe in one 12qt InstantPot. Mistake. Everything took forever and burned the bottom during the meat cook; swapped to another InstantPot insert and that one burned too. Flavors were great, but the steps need some rework. Recommend less flour, and searing meat first. Other than that, we all agreed this dish is probably best left as the original Oven-Braised version, as it took us almost 3hrs anyway!

The finished product was delicious. However, each of the 3 times it was coming up to pressure, the "burn" alert went off. The first time, it seemed to self-correct (the alert went away after a minute), but the second and third times I had to pour out the stew and scrub the inner pot, then pour it back and proceed. I will make the recipe again, but either in the slow cooker, or thickening the broth at the end of cooking in the Instant Pot.

Delicious! Used half carrots, half parsnips. They and the potatoes cooked just right for my taste (tender but not mush). Used Better Than Bouillon for stock and added a few extra dried mushrooms (they were so small). Love the idea of adding onions (maybe pearl?) next time. Thank you for the lovely recipe!

Pressure cooked the beef in the sauce on its own, then added vegetables and pressure cooked for 5 minutes. Delicious

Miserable. Burns to the pot unless you stir constantly. Cannot, therefore be done in the instant pot. Do not attempt unless you want to scrub multiple pots and and not eat dinner. I think the problem is the amount of flour. The 1tsp instead of 1/3 cup plus 2tbsp. This ruined a lot of expensive ingredients for me.

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.