Johnsonville Irish O' Garlic Quick Guinness Stew
Having a desire for the perfectly rounded flavors of bitter and sweet found in Guinness Extra Stout beer? If so, dig into this hearty Irish stew bursting with robust sausage, potatoes and carrots!
1 package (19 ounces) JOHNSONVILLE Irish O’ Garlic Sausage
1 tablespoon canola oil
4 tablespoons butter
1/4 cup flour
1 package (10 ounces) chopped onions
3 celery ribs, chopped
1 bottle (12 ounces) Guinness Extra Stout beer
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
In a stock pot, cook sausage in oil according to package directions for stovetop.
Remove cooked sausage from stock pot, cool slightly; cut into coin-sized pieces; set aside.
In same stock pot, over medium-high heat, cook and stir onions and celery in butter until tender; about 5 minutes.
Add flour; cook and stir about 2-3 minutes until golden brown.
Pour beer and broth into stock pot and stir to loosen brown bits stuck to bottom of 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.
In the Multi-Cooker, brown sausage on saute’ setting for 10 minutes turning half-way through.
Add ½ cup water, secure lid on pot and close pressure-release valve.
Select egg setting and pressure cook for 3 minutes; use quick pressure release to depressurize.
Remove links; drain liquid. Add the butter, onions, celery, carrots and potatoes.
Select saute’ 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 5 minutes; use quick pressure release to depressurize.
Add sausage; cover and let stand 5 minutes.