The Pressure Cooker Recipe Book
Beef with Guinness
Page 124
Cuisine: Australasian | Course Type: Soups and Stews
Tags:
Recipe Reviews
digifish_books from Australia,
I use a Tefal Pressure Cooker and agree that 35 minutes (high pressure) is necessary to ensure the meat is fully softened to a melt-in-the-mouth consistency. I tweaked the recipe slightly by adding an extra carrot and a little sugar as I found the stew slightly bitter. Looking forward to seeing how the flavours have melded in the leftover portion sitting in my fridge.
bunyip from Melbourne, VIC
I substituted 35 mins on high pressure for the suggested 25 mins on low (Gibbs seems to me to consistently underestimate cooking times and pressures, perhaps it depends on the make of PC you are using). Using oysterblade and generally adhering to the recipe resulted in a hearty and delicious winter meal.
Unlike traditional carbonade recipes, this includes veggies.
Login or register to add your own review of this recipe.