Instant Pot Beef and Guinness® Stew Recipe

After my success with the Instant Pot Beef Bourguignon, I really wanted to use my new toy to make some Guinness® beef stew for my husband, since it’s one of his favourites. Unfortunately none of the Instant Pot cookbooks that I bought after Christmas (because of course that was one of the first things I bought) contained this recipe. I’ve had fantastic luck with the Chef John’s Beef and Guinness® Stew, which creates a delicious stove-top version of this dish. To try and keep the flavour the same as the version we love, I adapted the preparation method for the Instant Pot. Here’s what I did:

Instant Pot Beef and Guinness® Stew
Serves 6

Cut* into small pieces:
4 slices low-sodium bacon
Peel and dice:
2 medium-sized yellow onions
Turn on the Instant Pot and select the Sauté program. If necessary, press the Sauté key repeatedly to toggle to the Normal setting. Wait until the LED displays “Hot”.
To the inner pot, add:
1 Tbsp olive oil
Stir the bacon and onions into the oil and cook for about 5 minutes, stirring often, until the bacon is cooked and the onions have begun to turn clear.
Add to the pot:
2 1/2 lbs (1.1Kg) boneless beef chuck**, cut into bite-sized pieces
Sprinkle the mixture with:
1 tsp salt
1/4 tsp black pepper
Press the Sauté key repeatedly to toggle to the More setting. Being careful not to burn the onions, cook until meat has browned, about 5 minutes. Stir often.
Press the Sauté key repeatedly to toggle to the Less setting.
To the pot, add:
1 can (440mL) Guinness® or other dark beer
1 cup low-sodium beef stock
5 cloves garlic, minced
1/4 cup tomato paste
4 sprigs fresh thyme OR 1/2 tsp dried thyme
3 carrots, cut into bite-sized pieces
3 stalks celery, cut into bite-sized pieces
1 tsp white sugar
Stir all ingredients together until evenly mixed.
Press Cancel on the cooker.
Place the lid and turn to lock. Turn the steam release handle to the Sealing position.
Select Pressure Cook, High Pressure, and set for 30 minutes. 10 seconds after settings are set, the cooker will beep three times and display “On” to indicate that it has started the preheat cycle.

While the Instant Pot program is running, you may wish to make:
4 cups mashed potatoes (OPTIONAL***)

When the cooking cycle has finished, the cooker will beep and enter the Auto Keep Warm mode. (If the Auto Keep Warm function has been turned off, it can be turned back on at any time.) Once the cooking is complete, allow the pressure to release naturally for 10 minutes, and then turn the steam release handle to the Venting position to let the steam out for a Quick Release. Once the steam is safely released, remove the lid.
Turn the cooker back on to Sauté > Normal and simmer stew until it has thickened somewhat, about 15 minutes. While thickening, stir regularly, and remove the sprigs of thyme, if using fresh.

Serve stew in soup bowls, either as-is or atop a mound of mashed potatoes with a divot in the middle to hold the toppings.

*I find that bacon is easiest to cut up using kitchen shears.
**Most kinds of beef are good in stew, so use whatever is in your budget. The pressure cooking (or slow cooking, in traditional stews) will transform even the toughest cuts into something you can cut with a fork. Whatever the cut, make sure to cut off the worst of the fat, since the texture can become off-putting.
***I prefer this stew served over mashed potatoes to soak up all of the lovely broth, but many people like it plain.

Instant Pot Beef Bourguignon

Yesterday I decided I wanted to try to make something a bit more complicated with my new Instant Pot (or, as my husband puts it, I wanted to play with my new toys). Since I had some red wine left over from Christmas that needed to be used up, and nobody in our household drinks wine, I Googled and found a nice recipe for Instant Pot Beef Bourguignon from Instant Pot Eats. I dug a couple of large chunks of beef out of the freezer the night before to thaw, and I had most of the other ingredients already at home. I did have to send the hubby out for tinned tomatoes and fresh carrots, and somehow we had run out of tomatoes.

I’d never made this dish before, but for all that I’ve heard that beef bourguignon is a complicated dish, I discovered that it’s really just a fancy kind of stew — and I’ve made many stews over the years. Making it in the Instant Pot really sped things up, but I could have done something very similar in the slow cooker, so long as I planned ahead. I really appreciated that I could saute the ingredients and pressure cook them all in the same device, though, since that saved me quite a bit of effort and clean-up time. Actually, I overestimated how long it would all take me, so I took advantage of the “keep warm” function as well.

I don’t exactly have a base for comparison, but I would deem it a definite success! The recipe’s serving suggestions are either with mashed potatoes, fresh bread, pasta, parsley dumplings, steamed vegetables, cauliflower rice, or cabbage with butter and pepper. I took advantage of my bread machine and served it with slices of freshly-baked white bread (page 66, Bread Machine: How to Prepare and Bake the Perfect Loaf by Jennie Shapter, 2002). While this combination was lovely, I think I’d like to try it over mashed potatoes next time, in the same style Beef and Guinness Stew. And yes, there will be a next time, judging by the family appreciation of this dish! The meat was tender, the sauce flavourful, and it was nice and filling on a cold winter’s day. My husband ate so much that he was groaning afterwards about how full his stomach was, and yet he regretted nothing.

Eggs

I thought that yesterday would be a good time to start trying out Christmas presents, and I used up almost a dozen eggs doing so.

First I had to try out my tamagoyaki pan. I used the fillings from Tasty’s Nori Cheese Tamagoyaki recipe (video here), but I wanted to see how it would taste without the mayonnaise and tobiko toppings. I only ended up using one sheet each of nori and dairy-free havarti cheese because I was having a hard enough time rolling it as it was. I think I made each layer too thick, so I’ll try it with less egg per layer next time. Despite the loose, messy look of the omelet, my husband and children thought it was delicious! I rather liked it as well. As you can see in the picture, the cheese inside was nice and gooey, which I think was a big selling point. I think I’ll have to make it as a proper meal in the near future. I’ll need to practice with a basic, filling-free tamagoyaki for sushi as well.

Next I broke out the Instant Pot, first to read the instruction manual, and then to give it an initial test run as per the instructions. I was a little nervous to use it at first, since it is indeed a pressure cooker, and as I’ve stated before I find them a bit intimidating. It’s that evil sound of steam hissing out of them at velocity, I think, and photos like this one of what happens when a pressure cooker doesn’t vent properly. I found that the Instant Pot is much quieter and less scary than my traditional pressure cooker, which is enormous and I generally only use for canning things anyway.

I did take a tip from BuzzFeed and popped a half dozen eggs into the pot while I was doing the initial test run. With a two minute cook time (plus preheat) and a quick pressure release once the timer was done, the eggs turned out perfectly cooked! So this tip is definitely confirmed. Now, my usual method is directly from the Joy of Cooking: put large eggs in a pot, cover with cold water, bring to a boil, then remove the pot from the heat and let it sit covered for 17 minutes. While this has unfailingly yielded perfect hard-boiled eggs, the Instant Pot is definitely faster, even with preheating time. I am pretty darned impressed.

I guess I need to make a proper meal using my Instant Pot soon then, don’t I?

Resolutions

1. Crafting

This is a two-part resolution. Firstly, I’d like to use up the materials I have purchased over the years, and/or use recycled or thrifted materials whenever possible.

Secondly, I’d like to participate in more group or community projects, like Mochimochi Land’s Let’s Knit a Ball Pit — ideally using materials previously specified. The ball pit will be a part of Vogue Knitting LIVE in New York City, and once the event is over they will be donated to the American Foundation for Children with AIDS. I contributed the two knitted balls in the photo above to this project, and I really enjoyed it! I hope that they arrive in time. I’d like to keep the ball rolling, as it were, and donate my time and skills to other events, even if it’s something as simple as hats for the newborn babies at the local children’s hospital.

2. Environmental

I would like to try to decrease our household’s reliance on single-use plastic, and to continue to reuse, repurpose, and recycle. To me, that doesn’t mean being rid of plastics entirely; actually, I think it would be rather wasteful to completely be rid of the plastics we do have, just to buy all new replacements in another material. Rather, I’d like to commit to using recycled plastics, either post-consumer recycled commercial products, or finding a new home for second-hand plastic products, like the lunch boxes above that I bought at a thrift store.

3. In the Kitchen

I want to expand my cooking knowledge, skills, and style — while at the same time trying to keep it reasonably healthy. I think I’ve been stuck in a bit of a rut lately, and I want to do better! To that end, I have purchased even more second-hand cookbooks that I’m not only going to try out, but that I’m going to read through for ideas. At Thing 1’s request, I am looking into more Japanese food:

Sushi by Ryuichi Yoshii (1998)
The Japanese Kitchen by Kimiko Barber (2004)
Ten-Minute Bento by Megumi Fujii (2007)

Of all of the books that I have thrifted lately, I think I am most excited about The Japanese Kitchen, which helps break down and de-mystify each ingredient, and Ten Minute Bento, which is all about quick and easy (and I think will become a favourite cookbook to pull out to prep dinner on busy weeknights). There is a lot about Japanese cooking that I don’t know, but these books look like they’ll really help me get a better grasp on it.

In a more general vein, I have also picked up:

Gordon Ramsay’s Passion for Flavour by Gordon Ramsay (1996)
Deliciously Dairy Free: Fresh and Simple Lactose-Free Recipes for Healthy Eating Every Day by Lesley Waters (2015)
Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl (2010)
More Bread Machine Magic by Linda Rehberg and Lois Conway (1997)
Jamie Oliver’s FoodTube Presents: The Cake Book by Cupcake Jemma (2014)
Cocktails for Book Lovers by Tessa Smith McGovern (2014)

Now, some of these, like the cupcake book and the cocktail book, are just for fun — but shouldn’t cooking be fun? The dairy-free one and the one about cooking in small kitchens (and I have to say, that title grabbed my attention) are probably the ones I’d use the most, though. Yet every cookbook is a kind of inspiration for me, even if I don’t try a single dish.

4. Business

I think that it’s time for my business to expand from flea markets to online. I think I will start with local sales, since a lot of my products are both heavy and quite breakable. I just don’t know that it would be cost-effective to try to ship vintage Pyrex or, heaven forbid, cast iron cookware. But vintage Tupperware is both hardy and light enough to make the trip! I think that this expansion will challenge my photography skills (since product photography is quite different than casual snaps) and my organization skills. I’m also looking at how to make it all as environmentally-sound as possible; I especially don’t want to package items in styrofoam, bubble wrap, or air-filled bags, since they’re all single-use plastic. I’m looking into wool and straw and other biodegradable options. People shipped things without breaking them long before plastic was invented, so there have to be options. The question is, can I keep it cost-effective? Challenges, challenges!

So what are your resolutions for the New Year?

Christmas Breakfast

Yesterday I hosted Christmas breakfast at our house, which is generally a cold meal with a lot of selection. There were a variety of cheeses (including two kinds of Balderson cheddar, a couple that were actually lactose free, and a spreadable goat cheese), smoked salmon, crackers, Nan’s pan rolls, mini banana muffins, Cookie Monster’s Famous Cookies, cold cuts, an assortment of crackers, and Little Shop of Lobsters’ crab and lobster mousses. To drink there was milk or juice, or the more festive apple cider or eggnog.

This meal is generally served buffet-style, everyone munching away while we open gifts in the living room beside the Christmas tree. This meal represents the last of my cooking for about a week, since I’ve gone into overdrive to get everything ready — not just for breakfast, but for my contributions to Christmas Eve dinner, Christmas dinner, festive baking, and Christmas parties the week before. This spread isn’t just meant to feed us for the day; the leftovers will become meals in their own right for the week to come, so we can all relax a bit and play with our new toys.

Faster Than Takeout

This weekend we found Candy Cane sleighing down the side of the staircase:

And petting the reindeer in the Little People Christmas train:

This morning we found her taking pictures of the family as they walked down the stairs:

Yesterday was a very busy day filled with Christmas visits, Christmas shopping with a good friend, and knitting (I’m finally on Stocking #3). All that didn’t leave me with much time to cook, but I didn’t want to eat out, so I compromised with some quick fixes from the grocery store.

That’s pork schnitzel from the butcher section; I’ve had schnitzel before, even had it in Germany, but I’ve never had the pre-made pork version from the grocery store. I didn’t have high hopes, but it wasn’t half bad! In an effort to keep in quick and simple, I served it with eggs over easy and a prepackaged spinach salad with clementine wedges, strawberries, cucumber, goat cheese crumbles, and sliced almonds. Overall, it was quicker than ordering takeout, and also both cheaper and healthier!

Chestnut Roasting Fail

This morning we found Candy Cane hiding in with the Christmas stuffies:

While I’m still spending most of my time trying to finish up the Christmas knitting, we still have to eat! On a recent grocery store expedition, Thing 1 insisted that we purchase some chestnuts to roast at home — then promptly forgot about them. So I figured I should do something about that.

Now, around here we tend to think of roasted chestnuts as kind of quaint and old-timey, mostly because of the Christmas carol. But when I was in Istanbul some years ago, fresh-roasted chestnuts were sold on every second corner in the old city, alongside roasted corn on the cob and stacks of chewy pretzels. One of my big regrets is that I never tried any while I was there, despite their tantalizing aroma!

So I Googled how to roast chestnuts in the oven, and while everyone seemed to have a slightly different take, all of the methods seemed pretty simple. I more or less used the Howcast method. Basically, I preheated the oven to 375°F, rinsed and dried the chestnuts, and tried to make an X incision on the skin of the nut. It was here that I started to realize that things may not be going to according to plan, since if I’d used anything smaller than a butcher’s knife I would have snapped the blade.

Then I baked the chestnuts in the oven on a cookie sheet, and followed that by taking them out of the oven and putting them in a casserole dish, which I covered with a towel and let rest for ten minutes. At this point I was pretty sure that there was something not working, since the BBC says the skins should open and the insides should be tender — and the skins remained defiantly closed.

When I tried to peel them, my suspicions were confirmed. The shells were hard and the nutmeat was even harder; an experimental taste test threatened to chip a tooth. They were hard as a rock.

So either I got the wrong kind of chestnut for roasting (and in my inexperience I don’t know the difference), or the ones I bought were ridiculously old and dried out. I’d like to try this again, because I still regret not eating the ones in Istanbul, but where can I be sure to buy the right kind and age of chestnuts around here?