I made this for St Patrick’s day and it was a huge hit! I found we had to add a lot of salt to the beer broth/potatoes, before serving it, though. The meat was seasoned before browning it, and it was tender and flavorful. I didn’t think about needing to add more salt to the beer/veggie mix when I added the other herbs. Will do that next time. This is definintely going in my “make again” file!
Libby
I made an entire pot and found the taste to be bitter using the Guinness I guess. I hate to waste the whole thing, is there anything I can add to cut the bitterness?
Jessica Fisher
That’s not something we’ve experienced. Bummer. I would pull some of the broth out and add a bit of brown sugar. See if you like that taste. If so, you can add more to the pot. Alternatively, balsamic vinegar can add some sweetness and balance out the sauce.
Adrienne
Ah-May-Zing! Huge hit here! No leftovers for anyone for tomorrow!
I only had a pound of stew beef so I added a pound of andouille sausage. I also didn’t have beef broth so I used water and knorrs beef boullion.
Robin
Do you have instructions for an instant pot?
Jessica Fisher
I find that to cook the meat properly, you’ll risk overcooking the vegetables. That said, you can use manual high pressure for 45 minutes to cook just the meat, stout, and onion/mushroom mixture. Cook the potatoes and carrots separately and combine before serving. The meat mixture is good over mashed potatoes, too.
Adrienne
I did it in my 3qt IP on high pressure for 25 minutes. It turned out great. I think it being super full worked to my advantage and everything was amazing!
Jessica Fisher
Since your original comment, I’ve added IP instructions.
Joshua Hampton
I can’t believe it’s almost St. Patrick’s Day already. Where did the time go? Anyhow, this recipe is brilliant. Beef stew and Guinness in one pot is just the thing for me.
Jessica Fisher
I know, the month just started, but it’s half over! The Guinness and mushrooms added huge flavor to this. Super good.
Lori Hambrick
I made this for St Patrick’s day and it was a huge hit! I found we had to add a lot of salt to the beer broth/potatoes, before serving it, though. The meat was seasoned before browning it, and it was tender and flavorful. I didn’t think about needing to add more salt to the beer/veggie mix when I added the other herbs. Will do that next time. This is definintely going in my “make again” file!
Libby
I made an entire pot and found the taste to be bitter using the Guinness I guess. I hate to waste the whole thing, is there anything I can add to cut the bitterness?
Jessica Fisher
That’s not something we’ve experienced. Bummer. I would pull some of the broth out and add a bit of brown sugar. See if you like that taste. If so, you can add more to the pot. Alternatively, balsamic vinegar can add some sweetness and balance out the sauce.
Adrienne
Ah-May-Zing! Huge hit here! No leftovers for anyone for tomorrow!
I only had a pound of stew beef so I added a pound of andouille sausage. I also didn’t have beef broth so I used water and knorrs beef boullion.
Robin
Do you have instructions for an instant pot?
Jessica Fisher
I find that to cook the meat properly, you’ll risk overcooking the vegetables. That said, you can use manual high pressure for 45 minutes to cook just the meat, stout, and onion/mushroom mixture. Cook the potatoes and carrots separately and combine before serving. The meat mixture is good over mashed potatoes, too.
Adrienne
I did it in my 3qt IP on high pressure for 25 minutes. It turned out great. I think it being super full worked to my advantage and everything was amazing!
Jessica Fisher
Since your original comment, I’ve added IP instructions.
Joshua Hampton
I can’t believe it’s almost St. Patrick’s Day already. Where did the time go? Anyhow, this recipe is brilliant. Beef stew and Guinness in one pot is just the thing for me.
Jessica Fisher
I know, the month just started, but it’s half over! The Guinness and mushrooms added huge flavor to this. Super good.