Making stew in a pressure cooker can give you the same flavor and tenderness as an afternoon of simmering on the stovetop, but in a fraction of the time. Here, I'm preparing a classic Irish recipe, Beef and Guinness Stew, but once you master the technique, you can use any combination of vegetables, liquids and seasonings to make your own creations.
Before we begin, a few notes about pressure cookers. Before using your pressure cooker, always check the rubber gasket for cracks or other damage. You can keep it lubricated with a little vegetable oil after washing to prolong its life. You should also check the valves to make sure they're clean. Also, never fill your pressure cooker more than two-thirds full of food, and always use at least a half-cup of liquid. And if you're making food that will foam up or expand, such as rice, don't fill it more than halfway. In this tutorial, I'm using a Fagor U-Cook Pressure Cooker.
First, assemble your ingredients. I'm using:
- 2 to 3 tablespoons vegetable oil
- 2 1/2 pounds cubed beef stew meat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, sliced on the bias into 1-inch pieces
- 8 ounces frozen pearl onions, thawed (about 1 1/2 cups)
- 1 can stout beer, such as Guinness (14.5 ounces)
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons flour
- salt and freshly ground pepper.
