Delicious, hearty, and easy! Made this in the Instapot. Didn’t have Guinness or red wine so used 2 cups of water, 1 tablespoon Worcestershire sauce, and two beef bouillon cubes (and therefore my version was not vegan). Also I wasn’t sure how to make a “slurry” so I just ended up adding about 3 tbsp of flour at the end when I put the portobello mushrooms back in. Waited one day to eat it and it was really good. Not kid-friendly yet as my toddler wouldn’t try it :(
