Savory Pressure Cooker Irish Beef and Pork Stew
Indulge in the rich flavors of this Savory Pressure Cooker Irish Beef and Pork Stew, a comforting blend of tender meats and hearty vegetables. This recipe showcases the robust harmony between beef and pork, enhanced by fragrant herbs and a splash of beer or ale. Perfect for a cozy family dinner or a gathering with friends, this stew cooks quickly in a pressure cooker, allowing the ingredients to meld beautifully without sacrificing any flavor. Serve this dish with crusty bread for a complete and satisfying meal, and watch as everyone goes back for seconds!
6
Servings
450
Calories
13
Ingredients
Ingredients
stew meat
1.5 lbs (cut into bite-sized pieces (half beef and half pork))
extra virgin olive oil
1/4 cup (for coating the meat)
tomato soup
10.25 ounces (1 can (for richness and flavor))
chicken broth
14 ounces (or water (for added moisture))
carrots
4 (coarsely chopped)
potatoes
4 large (peeled and cut into chunks)
celery
4 stalks (coarsely chopped)
onions
4 (half coarsely chopped, half diced)
kosher salt
2 teaspoons (to taste)
fresh ground pepper
1 teaspoon (to taste)
fresh parsley
1/3 cup (chopped fine for garnish)
beer or ale
12 ounces (1 can (for deep flavor))
bay leaves
2 (for enhanced aroma)
Instructions
1
Begin by preheating your pressure cooker over medium-high heat.
2
In a mixing bowl, toss the stew meat with olive oil until each piece is well-coated.
3
Carefully add half of the meat to the hot pressure cooker. Sear the meat on all sides until browned. Remove and repeat with the remaining meat.
4
Once all the meat is browned, remove it from the cooker and set it aside.
5
Pour the beer or ale into the hot cooker to deglaze the pot, scraping the bottom to release all the flavorful bits (this step is crucial for depth of flavor).
6
Return the seared meat to the cooker and add the tomato soup, chicken broth, carrots, potatoes, celery, onions (both chopped and diced), salt, pepper, and bay leaves. Stir to combine, ensuring all ingredients are submerged in the liquid. If necessary, add extra broth or water to cover.
7
Secure the lid on the pressure cooker and bring it up to 15 lbs of pressure. Cook for 17 minutes.
8
After cooking, use your preferred method to release the pressure. Once it's safe to open, carefully remove the lid.
9
Garnish with freshly chopped parsley before serving. Enjoy your hearty stew!
Nutrition Information
25g
Fat
32.5g
Carbs
32g
Protein
5g
Fiber
3.3g
Sugar
333mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pressure Cooker Irish Beef and Pork Stew?
It is a comforting and rich stew featuring tender beef and pork, hearty vegetables, and a flavorful base of beer and tomato soup, prepared quickly in a pressure cooker.
What types of meat are used in this recipe?
The recipe calls for 1.5 lbs of stew meat, specifically a blend of half beef and half pork cut into bite-sized pieces.
Why do you sear the meat before pressure cooking?
Searing the meat on all sides until browned is crucial for developing depth of flavor and locking in the juices before the pressure cooking process begins.
What role does beer or ale play in this stew?
A 12-ounce can of beer or ale is used to deglaze the pot, releasing flavorful bits from the bottom, and to add a robust, deep flavor to the broth.
How long does the stew cook under pressure?
The stew should be cooked for 17 minutes once the pressure cooker reaches 15 lbs of pressure.
What vegetables are included in this Irish stew?
The stew includes carrots, large potatoes, celery stalks, and onions.
Do the potatoes need to be prepared in a specific way?
Yes, the recipe specifies using 4 large potatoes that are peeled and cut into chunks.
How should the onions be prepared for this recipe?
The recipe uses 4 onions; half of them should be coarsely chopped while the other half should be diced.
What is the purpose of the tomato soup in this recipe?
One 10.25-ounce can of tomato soup is added to provide richness and additional flavor to the stew base.
Can I use water instead of chicken broth?
Yes, the recipe allows for the use of either 14 ounces of chicken broth or an equal amount of water for moisture.
How many people does this stew serve?
This recipe is designed to provide 6 servings.
What is the calorie count for a single serving?
Each serving of this Irish stew contains approximately 450 calories.
How much fat and protein are in one serving?
One serving contains 25g of fat and 32g of protein.
What are the carbohydrate and fiber contents?
Each serving contains 32.5g of carbohydrates and 5g of dietary fiber.
How much sodium is in this dish?
There is 333mg of sodium per serving of this stew.
What herbs are used for seasoning and garnish?
The stew is seasoned with bay leaves and garnished with 1/3 cup of finely chopped fresh parsley.
What is the best way to serve this Irish Beef and Pork Stew?
It is best served with crusty bread to complement the hearty ingredients and soak up the flavorful liquid.
Is olive oil used in this recipe?
Yes, 1/4 cup of extra virgin olive oil is used to coat the stew meat before searing.
What should I do if the ingredients are not fully submerged in the cooker?
If necessary, you should add extra broth or water to ensure all ingredients are submerged before starting the pressure cooking.
What pressure setting is required for this recipe?
The pressure cooker should be brought up to 15 lbs of pressure.
How are the carrots and celery prepared?
Both the 4 carrots and the 4 stalks of celery should be coarsely chopped.
What is the total number of ingredients needed?
The recipe requires a total of 13 ingredients.
Can this be considered a one-pot meal?
Yes, it is tagged as a one-pot meal because everything is seared and cooked within the pressure cooker.
What should I do after the 17-minute cook time is up?
Use your preferred method to release the pressure, and once safe, carefully remove the lid to serve.
Is there any sugar in this recipe?
Yes, there is approximately 3.3g of sugar per serving.
What is the first step in the cooking process?
The first step is to preheat your pressure cooker over medium-high heat.
How much salt and pepper should be added?
The recipe suggests 2 teaspoons of kosher salt and 1 teaspoon of fresh ground pepper, or more to taste.
What makes this stew 'Irish'?
The use of hearty root vegetables, stew meat, and the addition of beer or ale for a deep flavor profile gives it its Irish character.
How should the meat be seared?
The meat should be seared in two batches to ensure it browns properly on all sides without overcrowding the pot.
Does the recipe specify a specific type of pepper?
Yes, the recipe specifies using fresh ground pepper for the best flavor.