Guinness Stew (Pressure Cooker)

"This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day."
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Ready In:




  • Cook bacon, drain and chop coarsely, set aside.
  • Heat oil in bottom of cooker and brown beef in batches, set aside.
  • Melt butter in cooker, add onions and mushrooms. Cook until liquid is evaporated (10 to 15 min) Stir in tomato paste, whisk in Guinness, mustard and salt and pepper.
  • One tablespoon at a time, add flour until desired consistency.
  • Add beef and bacon back to cooker, on med - high heat, get the rocker rocking loudly, reduce heat to med - low and let rock gently for 30 - 40 minutes.
  • If you don't want your beef to absolutely fall apart in your mouth, reduce the cooking time by about 10 to 15 minutes.
  • Run pressure cooker under cold water to release pressure quickly and enjoy!

Questions & Replies

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  1. Oh MY GOD... this was fabulous. I did embellish a little bit, added some rosemary and thyme - used black lava salt and fresh ground pepper... but this was so yummy I nearly licked the pot out. Also, btw, my 1st attempt to use a pressure cooker... and I have to say 2 thumbs up and seriously 5 stars!!!
  2. Yummy! When spending time in Massachusetts, we frequented a 5-star restaurant and this was one of our favs. I tried this last week when DBF was home and he proclaimed it "as good as the stuff we used to have up north!". Made as directed except omitted the bacon since I didn't have any. Will make again, I'm sure as DBF asked this morning if there was any beef in the freezer to make this with! <br/>Thanks for sharing Jodi !!
  3. I can't believe I forgot to rate this, as it is one of the best recipes I have found on this site. I laughed at HellsKitchen when she said she wanted to lick the pot. But, I know exactly how she felt, it's that good. I didn't have Guiness beer, but I was determined to make this, so I just substituted good ol' Texas Shiner Bock. Worked great, the flavors of this stew were complex and varied. I used whole grain mustard and recommend it. Reheats beautifully and freezes well. Served over Mashed Red Potatoes w/ Garlic and Parmesan (#34382) and it was heavenly. Thank you so much for this wonderful recipe. My family will be enjoying this one for years to come.



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