Other than the beef and the beer, the other main ingredients in this stew are caramelized onions, brown sugar and vinegar. The onions bring the depth of flavor, while the sugar and vinegar provide a sweet and sour combination to brighten things up a little and make it interesting.
The first step in making this delicious stew is to get the right cut of meat. My picks for this dish are the chuck or shoulder roast, or a round roast. These cuts are full of flavor and relatively inexpensive, but tend to be tough. The pressure cooker is going to make them as tender as can be, so save money on the beef you buy and go for those typically tough cuts. Start by slicing the roast into slices that are about ½-inch thick.
This recipe suggests browning the beef on the stovetop in a large sauté pan and I highly recommend this step. While you could brown the beef in the pressure cooker using the brown setting, it will take you much longer because you’ll have to brown the beef in so many batches with the small surface area of the cooker. Plus you’re already cooking bacon in the cooker so make use of that time and start browning the beef elsewhere. If you don’t have that option, just relax, pour yourself a glass of wine and be prepared to do several batches in your cooker. (Don’t worry you can still pour yourself a glass of wine if you’re browning on the stovetop too!)
Once the beef is browned, you will have to spend some time caramelizing the onions as well. This is another important step with regards to flavor so try not to rush it. This is the last step that will take any time at all – once that is done, you just have to mix all the ingredients together and set the timer for a quick 15 minutes.
When it does come time to add the ingredients to the cooker, you don’t have to layer the beef and onions in the pot, but I think it helps spread the flavor around better and makes it much easier to spoon the dish out when it has finished cooking. Once the beer and stock have been poured into the cooker, the last step is an interesting one – lay mustard coated bread slices on top. This might perplex you a little, but what this serves to do is help to thicken the braising liquid and if you’re going to add bread to thicken, why not add a good dose of Dijon mustard along with it. The bread will break down in the cooker and help thicken the sauce as it cools after a natural pressure release.
One thing this stew doesn’t have the most other stews do is a whole lot of vegetables, so be prepared to serve this over some egg noodles, mashed potatoes or rice to mop up the sauce, and perhaps a simple green salad with vinaigrette on the side. Oh.. and you can refill your wine glass too!
I do not own a pressure cooker. What would be another vessel that would work to cook the beef?
Hi Darlene. You could use a Dutch oven on the stovetop for this recipe. You’ll need to increase the cooking time to about 1½ to 2 hours and watch your cooking liquid – you might need a little more.
Took the pressure cooker out, haven’t used it for over a year. Seared the meat and caramelized the onions combined as stated. The bread I used was the left over Soda bread from last week with the Dejon mustard. Wow, what great flavor. Put them over homemade noodles from my KAid. I need to more practice using the pasta press.
I was going to make Guinness Beef Stew but then I saw this recipe which intrigued me. Made it for my family this evening. They loved it. I used the stewing beef and boneless short ribs and chuck steak already purchased instead of beef shoulder or round, s exact it didn’t come out exactly like your photo, but it was wonderful just the same. I will make it again with the meat in the recipe. The flavor was there, so very good and meat was tender as could be. My sister, who loathes beef stew, or any beef dish actually, raved about this dish. Served it over lightly buttered and peppered wide noodles. I will take a picture and repost when I make this again with the exact recipe. Meredith, this is now the 4th recipe of yours I have tried, and I’m batting a thousand. In all my experience, your recipes are the only ones I haven’t had to “doctor up.” You are precise, and the recipes are easy to follow with inexpensive, simple, down-home ingredients. Thank you so much! Best regards!
Thanks so much, Susan! 🙂 ML
What brand of Belgian dark brown ale should I look for? Is there another beer that could be substituted?
Hi Debra. In a pinch, any beer could be used. As long as you like the flavor, you’ll be good to go. Belgian dark brown ale does have a rich and distinct flavor, but it’s more important that YOU like the flavor. A red ale would be the first substitute, but go with your gut (or what you have in the fridge!).
Have not found a beef stock I like, but, recent;y discovered Better than Bouillon
. It is amazing.
Hi Jo. My go-to store-bought beef and chicken stock is the Kitchen Basics® brand. They make a great product, in my opinion.
I think I’m missing something. The stew looks like it’s cut up.. Do the slices of brown beef break down that much or do I need to cube then?
No – you’re not missing anything. The slices of beef to shrink and break down because they are so tender.
what size pressure cooker do you use? I am only one person so I have small 2 quart pressure cooker.
I usually use a 6 qt pressure cooker, saving any leftovers in the freezer for a rainy day. Smaller cookers can be a little more challenging to use because you do need to ensure you have at least 1 cup of liquid in the recipe in order to create the steam needed to build the pressure. You can read a little about how to convert recipes to smaller cookers here: https://bluejeanchef.com/cooking-school/converting-recipes-to-the-pressure-cooker/
This looks delish, but I do not have a pressure cooker. Could this be adapted to make in a slow cooker?
Sure! Check out this article on converting recipes to a slow cooker. There’s a chart that explains converting pressure cooker recipes to slow cooker. https://bluejeanchef.com/cooking-school/converting-recipes-slow-cooker/
What is an alternative thickening option? My husband is gluten-free so bread is not an option for him. I’m not even sure GF bread would work because it’s probably the gluten in the bread that does the thickening right?
You can use cornstarch or arrowroot starch to thicken the stew. Combine 2 teaspoons of cornstarch with 1/4 cup of water to make a slurry. Add it gradually at the end and bring to a boil to thicken to the desired consistency. You can stir the mustard right into the stew for flavor.
Please let me know which you prefer Top Round or Bottom round for this recipe.
If cooking in the pressure cooker, I’d go for bottom round. It is tougher, but more flavorful. Top round, conversely is leaner but less flavor.
ML
Thanks so much for this recipe. I don’t drink alcohol – but will get the dark ale for this recipe. Can’t wait to make it. I have a 10 quart XL Power Pressure cooker and use it all of the time. Thanks again.
Made this as per your directions, even caramelized onion with parchment, and DAGGONE GOOD!! Yes the Dijon bread made me go what the heck, but added flavor & substance. Used only beef broth. Really good recipe Meredith, thanks for posting.