Instant Pot Irish Beef Stew
Instant Pot Irish Beef Stew is flavorful and hearty, with tender chunks of beef, potatoes, vegetables and Guinness stout!
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.
Instant Pot Irish Beef Stew
This Irish beef stew with Guinness stout is very easy to prep, and the best part is that it cooks up in a fraction of the time compared to traditional beef stew.
I love my Instant Pot! 🙂
This Guinness beef 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.
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 Irish stew and beef stew is that traditional Irish stew normally is lighter with more of a vegetable broth consistency, while beef stew is darker with a thicker gravy-like consistency.
Needless to say, this Instant Pot Irish Beef Stew isn’t quite traditional, but it contains the main ingredients and Irish stout.
That’s Irish enough for me. 🙂
How to make Instant Pot Irish Beef Stew
The first thing to tackle is getting a nice sear on the beef. Simply select the Sauté button on the Instant Pot and add the olive oil. Sear the beef on all sides, about 10 minutes total, then remove and set aside on a plate.
Add the onion and cook for 3 minutes, until softened, then add the garlic and cook for 30 seconds more.
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, salt and pepper to taste and stir until combined.
Add the beef, carrots, parsnips and potato to the pot. Secure the lid and close the venting valve. Cook for 20 minutes at high pressure, then allow the pressure to naturally release 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 Tips and Substitutions section below.
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, and serve!
Recipe Tips and Substitutions
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.
More St. Patrick’s Day recipes!
- 2 tablespoons olive oil
- 1 lb. beef stew meat, cut into 1" chunks
- 1 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
- 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.
- 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!
- 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.
Amount Per Serving: Calories: 400Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 324mgCarbohydrates: 45gFiber: 6gSugar: 8gProtein: 31g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.