Guinness Bangers and Beef Stout Stew

Want a hearty stew to keep you going through the middle of the week, but you're a working stiff like me?

Use a pressure cooker.

There are many new (read: safe) models out there that you can use on your stovetop; or fully electronic versions for your counter top. Don't let ancient fears keep you from being green - you will probably use less than half the energy to cook a stew.  And less than half the time.  They should be mandatory in every kitchen. And - you can be eating in under an hour, compared to 3.  That's worthy of the weeknight.

When I think of stews, my thoughts often wander to the United Kingdom.  They are geniuses at the hearty stew.  So get your shiny, sparkling, spanking new high-tech pressure cooker dirty with this.

Or, go buy one.
2-1/2 to 3 lb chuck roast, cut into 1-1/2 inch pieces
1 lb favorite sausages, cut into 1-1/2 inch pieces - I used chorizo
2 small leeks, cleaned and cut into 1-1/2 inch pieces
3 cloves garlic, smashed
1 tsp herbes de Provence
2 Tbsp tomato paste
2 cups beef stock
1/4 cup Worcestershire sauce
1 pint 6 oz Guinness Extra Stout Beer

3 carrots, peeled and sliced
3 parsnips, peeled and cut into coarse matchsticks
1/2 head large cabbage, coarsely chopped

In a large pressure cooker or Dutch Oven, brown the beef in 3 batches, in a bit of canola oil. Brown each side of the beef, for about 10 minutes per batch, setting aside in a bowl. Add a bit more canola oil in pot and brown the sausages, leeks and garlic for about 10 minutes, stirring often.

Add the herbs de Provence and cook another 2 minutes. Add the tomato paste and cook another 5 minutes, stirring often. 

Add the beef stock and Worcestershire sauce and bring to a boil. 

Now add the stout beer and stir well.

Pressure Cooker:
Cover pressure cooker and bring to max pressure for 10-12 minutes. Depressurize naturally (slowly, off heat - about 10 minutes - then bring down any remaining pressure manually).

Meanwhile, sauté the carrots and parsnips to brown them up a bit, about 5 minutes. Add the cabbage just to heat through.

Now put the veggies into the stew and re-pressurize the pressure cooker. Cook for 2-3 minutes and allow the stew to depressurize naturally again.

Dutch Oven:
Simmer meat for 2 hours, covered, at 350F in oven. Meanwhile, sauté the carrots and parsnips to brown them up a bit, about 5 minutes. Add the cabbage just to heat through. Set aside until meat has cooked 2 hours. Then stir veggies into stew and cook another 30 minutes.

Serves 8.