Instant Pot Irish Beef Stew is flavorful and hearty, with tender chunks of beef, potatoes, vegetables and Guinness stout! It’s so easy to make and it cooks up 35 minutes!

Bowl of Irish beef stew with spoon buried inside and Guinness behind

I’m having a hard time wrapping my head around that fact that spring is almost here because we’re being inundated with rain.  I should be testing spring recipes right now, but I just can’t do it.

It’s all about comfort food right now!

With St. Patrick’s Day right around the corner, I couldn’t think of a better recipe to share than this Instant Pot Irish Beef Stew.  St. Patrick’s Day is a great excuse to add Guinness to your food and drink one too, if you’re so inclined. 🙂

I don’t drink Guinness because it’s too heavy for me, but I love cooking with it.  The rich malt and caramel tones add such a deep layer of flavor in savory and sweet recipes.

I’ve used it in savory dishes like this beef chili and these corned beef sliders, and both recipes have gotten great reviews!

This Irish beef stew with Guinness stout is very easy to prep, and like my Instant Pot beef bourguignon, the best part is that it cooks up in a fraction of the time compared to traditional beef stew.

This stew has a delicious depth of flavor from the addition of the Guinness first and foremost, and the supporting flavors are fresh thyme, tomato paste, whole grain mustard, and a bit of brown sugar to balance out all the savory flavors.

Overhead shot of Irish beef stew in a bowl with spoon

What’s the difference between Irish stew and beef stew?

I did some research and found that traditional Irish stew contains any variety of meat and root vegetables.  Lamb and mutton are fairly common in Irish stew, but I chose beef because I prefer it to lamb in stew.

The biggest difference between the two is that traditional Irish stew is normally lighter with more of a vegetable broth consistency, while beef stew is darker with a thicker gravy-like consistency.

While this version isn’t completely traditional, it contains the main ingredients and Irish stout.

That’s Irish enough for me. 🙂

Ladle full of Irish beef stew over Instant Pot

How to make this recipe

This Irish beef stew recipe is extremely easy to make, and it cooks up in just 35 minutes in the Instant Pot!

See the recipe card below for full instructions.

Browning beef in instant pot
Irish beef stew before and after cooking
  • Prep your ingredients. This recipe goes quickly, so be sure to have all of your ingredients ready to go.
  • Brown the beef. Get a good sear on the beef first, which creates a nice crust on the meat and adds fond at the bottom of the pan. That fond adds a ton of flavor! Remove the beef from the pan.
  • Add the remaining ingredients and cook. Cook the onion and garlic, then add the Guinness and scrape the brown bits from the bottom of the pan. Add the stock, tomato paste, mustard, brown sugar, bay leaf, thyme and salt and pepper, to taste, and stir well. Add the beef back to the pan along with the carrots, parsnips and potato, and cook for 20 minutes and naturally release the pressure for 15 minutes. The vegetables are much softer when they’re cooked this long with the meat, so if you like your vegetables to be perfectly cooked, be sure to see my notes under the Recipe notes section below.
  • Thicken the stew. Remove the thyme sprigs and bay leaf.  Add the cornstarch slurry to the pot and cook for 2-3 minutes or until thickened.  Add salt and pepper, to taste.

Recipe notes

  • Pro tip: If you prefer your vegetables to be on the firmer side, cook the beef in the liquid, aromatics, etc. for 20 minutes, quick release the pressure, then add the vegetables.  Bring the Instant Pot up to pressure again, and cook everything together for another 3 minutes.  This method results in perfectly cooked veggies!
  • Baby potatoes or fingerling potatoes work very well in this recipe, simply leave whole if small, or halve if larger.
  • Substitute the parsnips with celery or your favorite root vegetable such as turnip, rutabaga.
  • Store leftover Irish beef stew in the refrigerator for up to 5 days or freeze for up to 3 months.
Irish beef stew in a bowl with spoon

More St. Patrick’s Day recipes!

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Bowl of Irish beef stew with spoon

Instant Pot Irish Beef Stew

Instant Pot Irish Beef Stew is flavorful and hearty, with tender chunks of beef, potatoes, vegetables and Guinness stout!
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Ingredients

  • 2 tablespoons olive oil
  • 1 lb. beef stew meat cut into 1″ chunks
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 12 ounce bottle Guinness stout
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 tablespoon whole grain mustard
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 2 large sprigs fresh thyme
  • 3 large carrots peeled and cut into 1 1/2″ chunks
  • 2 large parsnips peeled and cut into 1 1/2″ chunks
  • 1 1/2 lbs. potatoes unpeeled and cut into 2″ chunks
  • 2 tablespoons cornstarch combined with 2 tablespoons of water
  • Salt and pepper to taste

Instructions 

  • Press the Sauté button on the Instant Pot and add the olive oil. Brown the beef on all sides, about 2 minutes per side. Remove from the pan and place on a plate..
  • Add the onion and sauté for 3 minutes until softened, then add the garlic and sauté for 30 seconds more.
  • Add the Guinness to the pan and scrape up any brown bits from the bottom. Add the stock, tomato paste, mustard, brown sugar, bay leaf, thyme and stir well. Add the beef back to the pot along with the carrots, parsnips, potatoes, salt and pepper to taste and stir to combine. Secure the lid and close the venting valve. Cook on high pressure 20 minutes, then allow the pressure to naturally release for 15 minutes. Note: If you prefer your vegetables to have more texture, see the Recipe notes below about adding them later.
  • Remove the lid and stir in the cornstarch slurry. Press the Sauté button and cook for about 3 minutes, or until the sauce has thickened.
  • Remove the thyme sprigs and bay leaf, and season with salt and pepper to taste. Serve and enjoy!

Notes

  • Pro tip: If you prefer your vegetables to be on the firmer side, cook the beef in the liquid, aromatics, etc. for 20 minutes, quick release the pressure, then add the vegetables.  Bring the Instant Pot up to pressure again, and cook everything together for another 3 minutes.  This method results in perfectly cooked veggies!
  • Baby potatoes or fingerling potatoes work very well in this recipe, simply leave whole if small, or halve if larger.
  • Substitute the parsnips with celery or your favorite root vegetable such as turnip, rutabaga.
  • Store leftover Irish beef stew in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 400kcal, Carbohydrates: 45g, Protein: 31g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 75mg, Sodium: 324mg, Fiber: 6g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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