St. Patrick’s Day was yesterday, and growing up, we didn’t have corned beef and cabbage. In my house, my mom served what we call “New England Boiled Dinnah” (dinner for you non-Boston accent types). It consisted of Smoked Shoulder, Carrots, Potatoes, and Cabbage all boiled together. Well, I assume so because I hated it and never learned how to make it. My mother’s rule was if you don’t like what she made for dinner? Well, make your own. So, I ate a lot of PB&J sandwiches on St. Patrick’s Day.
As an adult, with my own kitchen, I make beef stew and Irish soda bread on St. Patrick’s day! I also don’t like corned beef much and I particularly can’t stand cabbage.
This year, I worked really hard on my beef stew recipe to control the amount, as I have a tendency to cook for an army. Also this year is the first time I made it in the Power Pressure Cooker XL.
This recipe is two pretty hearty servings, or in reality, two normal servings, plus lunch the next day for two. Depends really on how hungry you are!
- 1 lb Sirloin Tip cut into bite sized pieces
- 1 Tbsp All Purpose Flour
- 1 Onion, diced
- 1 Tbsp Oil (I used avocado oil)
- 1 cup sliced Mushrooms
- 1–2 clove Garlic, minced
- 2 cups beef stock
- 1/2 cup Guinness Stout/Dark Beer
- 1 Tbsp Tomato Paste
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 & 1/5 to 2 cups potatoes, diced (depends how Irish you are… joking!)
- Salt & Pepper to taste
- 1 bay leaf
- 1 bunch of fresh thyme to taste, tied together with cooking twine
- If needed: 1 tsp corn starch with 2 tsp water for slurry after
I used Sirloin Tips instead of stew meat here. So, technically, it’s not a stew, but I had sirloin tips in the freezer, and I really try to use up what I have first. I think it would work exactly the same with stew meat. The sirloin tips were not melted, but rather had some chew to them, which I very much liked!
If you see in the picture above, I had the meat pieces sitting on a paper towel to absorb some of the moisture. It was also lightly seasoned with some kosher salt. Also, I leave my meat out on the counter for about 1/2 an hour so it’s not ice cold when cooking.
Press the Meat/Chicken button on the Power Pressure Cooker. This will put the timer to 15 minutes. The display will just circle/chase around as if it’s building pressure, but since we are cooking in the pot, no pressure will be built up. This is fine. The timer will not run out.
Heat the oil and then cook your onions until translucent. Cook the mushrooms for a couple of minutes.
Coat the meat with flour. Add it to the onions and mushrooms and then brown the meat for a few minutes.
Make sure you have your two cups of stock or broth measured and ready to go before adding your garlic. You want to cook the garlic for only 30 seconds or until fragrant. Quickly add the liquid next so that the garlic does not burn. Layer in the rest of the ingredients (Guinness, Tomato Paste, Vegetables, etc), stirring to incorporate. The liquid will not cover the ingredients and that’s fine.
Close the lid on the Pressure Cooker and after 15 minutes, it is done. I did a quick release. Remove the bay leaf and the thyme bundle. I then stirred in just a little slurry. I also left it to sit, uncovered in the pressure cooker, on the Keep Warm setting, for about 10 minutes just to thicken it more.
This was one of my favorite beef stews ever. The meat was still chewy, the potatoes were soft, but not mushy and the celery and carrots still had some snap.