Guinness Beef Stew with Horseradish Cream

1. Coat the Beef

In a large bowl, toss the beef chunks with 2 tablespoons of flour, a generous pinch of salt, and a sprinkle of black pepper until evenly coated.

2. Sauté Aromatics

Heat the vegetable oil in your pressure cooker on the sauté setting. Once hot, add the garlic, optional shiitake mushrooms, tomato paste, brown sugar, cocoa powder, onion powder, caraway seeds, and espresso powder. Stir for 1-2 minutes until the mixture releases a rich aroma and the ingredients are well combined.

3. Create Base for Stew

Stir in the remaining 1/3 cup of flour to the sautéed mixture and cook for about a minute, forming a paste. Pour in the Guinness and beef broth, whisking to incorporate the flour paste into the liquid.

4. Pressure Cook Beef

Add the flour-coated beef and thyme sprigs into the cooker. Seal the lid and set the pressure cooker to high for 22 minutes. After the time is up, allow a natural release of pressure for 5 minutes before manually releasing any remaining pressure.

5. Add Vegetables

Open the lid carefully and mix in the potatoes and root vegetables. Reseal the cooker and set it to high pressure again, this time for 10 minutes, followed by a 10-minute natural release.

6. Season the Stew

Once the pressure is fully released, open the lid and season the stew with balsamic vinegar, Worcestershire sauce, and a teaspoon of lemon juice. Taste and add more lemon juice if needed for a brighter flavor.

7. Prepare Horseradish Cream

For the horseradish cream, simply combine the sour cream, horseradish, and minced scallions in a small bowl.