PREP TIME: 15 minutes
COOK TIME: 55 minutes
YIELD: 6-8 servings
Irish stew is a thick and warm stew that cooks all day to warm you up after a long day working outside. Or in this modern version, cooks quickly in a pressure cooker and warms you up after a long day working at your keyboard. As always, we’ve made this comfort dish plant-based because anything you can make, we can make with plants!
We adapted this recipe to use our favourite kitchen appliance, the electric pressure cooker. Don’t have a pressure cooker? We have stovetop and slow cooker instructions as well under the recipe below.
- 2 tbsp grapeseed oil, or other neutral, high smoke-point oil
- 1 pkg Very Good Butchers Roast Beast, cut into 1 inch cubes
- 1 large onion, chopped
- 2 stalks celery, chopped
- 6 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 cup stout beer like Guinness
- 1 ½ cups vegetable broth
- 2 carrots, cut into 1 inch chunks
- 2 parsnips, peeled and cut into 1 inch chunks
- ½ pound potatoes, cut into 1 inch chunks
- salt and pepper
- 2 tsp cornstarch or arrowroot starch
- 1 bunch fresh parsley, chopped
- On your electric pressure cooker, select the “Saute” setting and heat oil. Saute cubed roast beast in two batches until golden brown. Set aside.
- Add the onions, celery, and garlic and saute for 5 minutes or until soft and translucent. Stir in tomato paste and thyme. Cook for 5 minutes stirring often to avoid burning.
- Pour in stout and cook for 5 minutes to reduce beer. While reducing, scrape down the bottom of the pot to get browned spots. Pour in broth and add back to the roast beast.
- Secure the lid of the pressure cooker and set to “sealing”. Cancel the “Saute” setting, then select “Pressure Cook” or “Manual” setting, and set the cooking time to 10 minutes at high pressure. The pot will take 5-10 minutes to come to pressure before cooking time begins.
- Once cooking is finished, let pressure release naturally for 10 minutes, and then release remaining pressure by moving the vent to “venting” position.
- Once pressure is released, remove the lid. Stir in carrots, parsnips, and potatoes. And season with salt and pepper. Secure the lid of the pressure cooker and set to “sealing”. Cancel the “Saute” setting, then select “Pressure Cook” or “Manual” setting, and set the cooking time to 3 minutes at high pressure. Again, the pot will take some time to come to pressure before cooking time begins.
- Once cooking is finished, perform a quick pressure release by moving the pressure vent to its “venting” position.
- In a small bowl, combine cornstarch with 2 tsp water. Stir into stew - the residual heat will be hot enough to activate the cornstarch to thicken. Stir in parsley.
- Taste and adjust seasoning as desired.
Serve pot with dinner buns.
If using a stovetop, steps 1-3 will be over medium-high heat with the same cook time. Steps 4-8 will be over medium-low heat being sure not to burn the bottom of the pot. Step 5 will be 30 minutes and step 6 will be 15 minutes or until vegetables are tender.
Steps 1-3 will be stovetop over medium-high heat with the same cook time. Then move into the slow cooker on low with lid on for 1-2 hours for steps 4-8. And then another 30 minutes with lid on for step 6.
Be sure to share your Beast & Beer Irish Stew with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.
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