Guinness Beef Stew with Cheddar Cheese

Serves 6 in about 1 hour. A pressure cooker recipe built around sheet puff pastry and worcestershire sauce.

Ingredients

• 1 sheet puff pastry, thawed, but still cold
• 1 egg
• 1 tablespoon water
• ½ cup flour
• 1 tsp salt
• ½ tsp pepper
• 2 lbs chuck roast*, cubed in bite sized pieces
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 10 mushrooms, sliced (about 1 ½ cups)
• 1 onion, chopped
• 2 carrots, chopped in 1 ½ inch pieces
• 1 rib celery, chopped (about ½ cup)
• 3 cloves garlic, pressed or minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• ½ teaspoon oregano, dried
• 1 cup beef broth
• 1 cup guinness stout beer
• 2 tablespoons worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups cheddar cheese, shredded

Method

1. Warm oven to 425° F. Lay pastry sheet flat on a parchment lined baking sheet.
2. Beat egg and water and brush pastry with the egg wash (you won't use it all).
3. Cook for 20 minutes, or until puffed and golden brown. keep it nearby.
4. In a mixing bowl, mix flour, salt, and pepper. Toss beef cubes to lightly coat and shake off excess. keep it nearby.
5. Turn on the pot's Sauté function (normal/med heat). When the display reads Hot, add 1 Tablespoon of the olive oil and 1 Tablespoon of the butter. Then add half of the beef in a single layer.
6. Simmer about 3 minutes and then use tongs to flip over and cook 3 minutes on other side. Lift out to a dish.
7. Stir in another 1 Tablespoon olive oil and 1 Tablespoon of Butter to the pot, and the second half of the beef and cook on both side as first batch. Lift out to dish.
8. Stir in 1 Tablespoon Oil and 1 Tablespoon Butter to the pot and add the mushrooms. Cook, while stirring now and then, until they start to release water, about 4 minutes, scraping bottom of pot to remove all browned bits. Lift out to a dish.
9. Tip in last Tablespoon of oil and Butter to the pot, and add the onion, carrots, and celery, Cook until the onions start to turn translucent. Then add the mushrooms and their juices back in.
10. Stir in the garlic, thyme, rosemary, and oregano and stir. Simmer for 1 instant.
11. Tip in the beef broth, Guinness, Worcestershire, salt, and pepper. Stir.
12. Leave it to come to a simmer, then add the beef cubes back in, and gently press into the broth mixture.
13. Set the lid on the pot and lock it in place. Set the steam release knob to Sealing.
14. Cancel the Sauté function and press the Pressure Cook Button (or dial) and the +/- button (or dial) to choose 30 minutes. High pressure.
15. When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes, then manually release the remaining pressure. Cancel/Turn off the pot.
16. When the pin in the lid drops back down, open the lid and carefully stir the stew. Taste and adjust salt, if you want it.
17. Stir together 3 Tablespoons Flour and 3 Tablespoons softened butter well.
18. Turn on the Sauté function again and mix the flour/butter mixture in, stirring well. Leave it to thicken and then Cancel/Turn Off the pot.
19. Plate in bowls with the cheese sprinkled on and a slice of the puff pastry on top.

More instant pot ideas are in the instant pot collection.