Posted in: Recipes
Retro Recipe Revival: Beef & Stout StewIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us ushering hearty Autumn flavours into view as the days get shorter and the nights grow cold – it’s Beef & Stout Stew.
Recommended applianceTower 5.5 Litre Aluminium Pressure Cooker Total time to table: 3 hours 30 minutes Total Cost Per Serving: £2.60 Contains Nuts? No Suitable for Vegetarians? No Serves: 4
- 1kg stewing beef (cut into 1.5-inch chunks)
- 500ml can Guinness
- x10 carrots (cut into chunks)
- x1 large potato (cut into chunks)
- x3 bay leaves
- x2 tbsp vegetable oil
- x2 tbsp plain flour
- x1 onion (roughly chopped)
- x1 sprig thyme
- x1 beef stock cube
- pinch of sugar
- Parsnip mash (to serve – optional)
- Place the stewing beef on a chopping board and cut into 1.5-inch chunks. We recommend using a sharp chef’s knife such as the one found in the Tower 5 Piece Knife Set with Wooden Block.
- Heat the vegetable oil in your pressure cooker and place the meat inside. Cook for around 2 minutes until the meat is browned and then remove to a plate and set aside.
- Chop the onion and carrots (the Tower Salad Master can lend a helping hand here) and place into the pot, cooking for around 2 minutes until browned. Scatter the flour over the veg and stir.
- Next, pour over the Guinness, add the potatoes and crumble in the stock cube. Season the stew with salt and pepper and pinch of sugar and then add the thyme and bring to a simmer over a medium heat.
- Place the lid on the pressure cooker and bring up to full pressure over a high heat and cook for around 30 minutes.
- Using the natural release method, release the pressure slowly then leave the stew to settle for around 10 minutes before placing in a casserole to be warmed through on the hob when required.
ServingLadle the soup into high-sided porcelain serving bowls and deposit a fluffy dollop of creamy parsnip mash atop of each portion. If you’re feeling especially ravenous, serve with a piece of chunky bread (wholemeal seed batch is our favourite). If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!
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