Pressure Cooker Beef Stew With Maple and Stout

By Sarah DiGregorio

Pressure Cooker Beef Stew With Maple and Stout
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1½ hours
Rating
4(1,202)
Comments
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This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

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Ingredients

Yield:4 to 6 servings
  • 3pounds beef chuck roast, excess fat trimmed, meat cut into 2-inch pieces
  • Kosher salt and black pepper
  • ¼cup all-purpose flour
  • 3thyme sprigs
  • 2rosemary sprigs
  • 1cup beef broth (or 1¼ cups if using an 8-quart pot)
  • ¾cup stout beer (or 1 cup if using an 8-quart pot)
  • ¼cup real maple syrup, preferably dark
  • 4garlic cloves, chopped
  • 1teaspoon red-pepper flakes
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 2tablespoons balsamic vinegar, preferably aged
  • 3large carrots, peeled and cut into 1½-inch pieces
  • 2parsnips, peeled and cut into 1½-inch pieces
  • 2large russet potatoes, peeled and cut into 1½-inch pieces
  • 2tablespoons fresh lemon juice, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

538 calories; 13 grams fat; 5 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 54 grams protein; 1247 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.

  2. Step 2

    Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.

  3. Step 3

    Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.

  4. Step 4

    Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Ratings

4 out of 5
1,202 user ratings
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Comments

melissa

I finally hacked this recipe for those of you getting a burn message. The trick is to toss the with the flour in a bowl, not in the instant pot, and then leave the excess flour in the bowl. I also used the 8-q amount of liquid in a 6-q pot, and allowed to simmer for 5-10 min on sauté at the end. Success!

Chantel

I used 1/4 tsp red chili flakes and 1/8 cup maple syrup which was prefect. Not too sweet or spicy with just a little heat to complement the beef.

Paul

Cooked this last night and it was delicious. I followed the suggestions of others, 1/8 cup of syrup and about 3/4 tsp red pepper flakes. My wife said it was the best stew she’d ever had!

Hana

Used 1/2 the flour, maple syrup, and pepper flakes. Omitted russets from stew (used celeriac instead) and made mashed potatoes to serve under the stew. Also, pressure cooked the veggies with the meat for 6 minutes so they’re not too mushy. Could do more carrots, maybe 4-5 large. Added chopped parsley with lots of spinach at the end. So good!

Chris

Made this recipe and followed all the instructions exactly - it was delicious. Used Guinness for the beer *chef’s kiss*

Very good

Made in a 3 qt instant pot and it was delicious. Cut all the veggies/meat requirements in half but kept the spices at 3/4 of written measurements. Was very flavorful and tasted fantastic.

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