Pressure Cooker Beef Stew With Maple and Stout

Too mealy when cooked in the instant pot according to recipe. Sadly I found it couldn't beat my oven on this one. Also, spice flavor profile not my cup of tea, or my kids. Even for me, the heat was unnecessary.

I followed this recipe almost exactly and really liked the way it turned out. It has a balanced and unique, distinctive flavor with just the right amount of heat. I did add some cipollini onions and it was perfect. I did also take the advice to reduce the cooking time for the veggies to 15 mins. I used bigger chunks of meat and still lost much of it so next time I would cut it even bigger but overall it was delicious and the consistency was perfect for stew.

After seeing all the notes about the burn warning I just browned the chuck in another pot and used the stock to deglaze before moving to the instant pot. Instead of salt I used seasoning packets from beef ramen. Added a rough chopped white onion to the vegetable mix. Finally, finished with some truffle oil. 10/10 some notes

The burn indicator came on on the first and the second pressure setting. I put the trivet below the meat and added more broth for the first. For the second, I took the trivet out and stirred it all and added another quarter cup of broth and restarted the pressure cycle for 18 minutes, and it happened again. When I opened it, the veggies are almost done. I stirred , added more broth, and restarted it. Let's see what happens. Burn again. I turned on the saute cycle for 14 minutes. Waiting...Done

Too sweet, too hot, too vinegary. Will try with less of everything next time.

I would leave out or greatly reduce the maple syrup next time, it was a bit too sweet for us.

I sautéed red onion and garlic prior to adding the meat and flour -- no "Burn message". I suspect the moisture from this sauté bit was the trick. The stew was spicy (w/o adjustments to the recipe), which my wife and I enjoyed. For my parents, I will cut maple and red pepper (they are not fans of the spice). Also, bigger chunks on the meat and veggies next time.

Made it gluten-free by substituting a dry hard cider for the stout. Also, I didn't use the garlic or onion powder but used another clove of garlic and pearl onions instead. I also skipped the lemon juice but added some of the extra vinegar. My family loved it.

My husband and I made this stew for the first time last night. We had only a little over a pound of meat but decided to use the same amount of the other ingredients in the recipe. The only other adaptations were no red pepper flakes (I don't like them), no parsnips (didn't have any on hand), Corona beer (on hand) instead of a stout, and adding a half an onion. It came out perfect!

The beef mostly dissolved away … I would recommend leaving it in much larger chunks.

Used 1 tablespoon syrup, no red pepper flakes, no raw garlic. Cooked beef for 20 with 20 min natural release then cooked veggies and beef for 10 min with quick release.

This recipe is delicious but did not work as written. I doubled the Guinness and broth to keep the flavor and prevent burning. Also, I cooked the meat fully (40 min) first. 30 min would be fine. I used real onion and slap your mama seasoning (3 tsp) instead of the powders and pepper flakes. I will use half the maple syrup or try molasses next time. I removed meat and cooked the veggies in half the final broth (10 min) and saved the other half for gravy to make Shepherd's pie with leftovers.

I knew without reading the notes that 1/4 cup of maple syrup would be too sweet for our taste, especially with carrots and parsnips in the mix. Although we like spicy, I prefer Aleppo pepper over "regular" red pepper flakes as it has a deeper flavor than just hot. My experience with flour and the BURN signal led me to do as another commenter indicated and flour the beef in a separate bowl. I also cut the beef and veg larger (better presentation) and added celeriac to the mix. Excellent!

Used Instant Pot and could have done 15 minutes or a little less in the second cook with the vegetables