Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 150 g (5 oz) bacon lardons
  • 150 g (5 oz) finely chopped shallots
  • 1.2 kg (2 ½ lbs) braising steak ((chuck steak) cubed)
  • 1 tsp salt
  • ½ ts[ ground pepper
  • 200 g (7 oz) button mushrooms, sliced
  • 200 g (7 oz) wild mushrooms, sliced (or use more button mushrooms)
  • 2 carrots (peeled and sliced)
  • 2 tbsp concentrated tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • Bouquet garni (see notes)
  • 320 ml (1 ⅓ cups) Guinness (or other dark stout)
  • 1 tbsp cornflour ((cornstarch) or arrowroot)
  • Handful chopped fresh parsley to garnish

Instruction

  • Season the beef with the salt and pepper and set aside.
  • Turn the pressure cooker on and select ‘sauté’ function.
  • Heat the oil and butter and add the bacon. Cook for a couple of minutes until the bacon is sizzling.
  • Add the beef, in batches, and cook until browned on all sides. This might be easier done in a casserole or skillet on your stovetop.
  • Add the chopped shallots and cook for a couple of minutes.
  • Stir in the mushrooms and carrots.
  • Add the tomato paste, Worcestershire and soy sauce.
  • Pour in the Guinness, add the bouquet garni and give everything a good stir.
  • Cover, set vent to sealing and cook for 35 minutes at high pressure.
  • Let the pressure release naturally for 20 minutes then manually release.
  • Stir the cornflour (cornstarch) or arrowroot with 1 tbsp cold water to make a slurry.
  • Select the ‘sauté’ function again and stir in the slurry. Let the stew bubble away for about 5 minutes, until thickened.
  • Discard your herb bundle, taste and adjust the seasoning. Serve over mashed potatoes and garnish with chopped parsley.