"The Guinness stew is a nice option for those who love their multi-cooker…it comes together quickly and provides a perfect excuse to stock up on your favorite Irish stout in the process," he added.
Get the full recipe below.
Prep time: 15 minutes
Cook time: 20 minutes
Makes 5-7 servings
Celebrate St. Patrick’s Day with this 35-minute, easy-to-make recipe for Guinness stew, a fun spin on the traditional Irish potato soup. (Johnsonville)
1 package (19 ounces) Johnsonville Irish O’ Garlic Sausage, or sausage of choice
1 tablespoon canola oil
1/4 cup flour
1 package (10 ounces) chopped onions
3 celery ribs, chopped
1 bottle (12 ounces) Guinness Extra Stout beer
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1 can (14.5 ounces) beef broth
1 package (12 ounces) regular or tri-color baby carrots
1 package (20 ounces) refrigerated diced potatoes
2 tablespoons brown sugar
4 sprigs fresh thyme
Salt and pepper, to taste
Warmer weather = outdoor happy hour! Soak up the sun and share a cold Guinness Extra Stout with friends. Sláinte! pic.twitter.com/RDGwaDEFA5
— Guinness US (@GuinnessUS) May 20, 2022
- In a stock pot, cook sausage in oil according to package directions for the stovetop.
- Remove cooked sausage from the stock pot, cool slightly; cut into coin-sized pieces; set aside.
- In the same stock pot, over medium-high heat, cook and stir onions and celery in butter until tender; about five minutes.
- Add flour; cook and stir for about two-to-three minutes until golden brown.
- Pour beer and broth into the stock pot and stir to loosen brown bits stuck to the bottom of the pot; simmer for about 5 minutes.
- Add the sausage, carrots, potatoes, sugar, thyme, salt and pepper. Cook and stir until vegetables are tender; about 15-20 minutes.
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1.In the multi-cooker, brown sausage on sauté’ setting for 10 minutes turning half-way through.
- Add ½ cup of water, secure the lid on the pot and close the pressure-release valve.
- Select egg setting and pressure cook for three minutes; use quick pressure release to depressurize.
- Remove sausage links; drain liquid. Add the butter, onions, celery, carrots and potatoes.
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- Select sauté’ setting; cook and stir for 10 minutes.
- Add flour; stir until combined. Add the beer, broth, brown sugar, thyme, salt and pepper.
- Secure lid on pot and close pressure-release valve.
- Select manual high pressure and cook for five minutes; use quick pressure release to depressurize.
- Add sausage; cover and let stand for five minutes.
This original recipe is owned by Johnsonville and was shared with Fox News Digital.