Instant Pot Guinness Beef Stew includes tender chunks of beef, chunky vegetables and a rich, flavorful sauce spiked with Guinness stout! It cooks up in about 1 hour and it makes a great meal prep dinner!
3lbs.beef chuck roastcut into 1 1/2 - 2" chunks and trimmed of any excess fat; or purchase pre-cut stew meat
1mediumonionchopped
4clovesgarlicminced
4tablespoonstomato paste
11.2ouncesGuinness stout
2cupsbeef stock
1tablespoonWorcestershire sauceoptional; can be subbed with soy sauce, coconut aminos or tamari if desired
1bay leaf
2sprigsfresh thymeor 1 teaspoon dried
3largecarrotspeeled and cut into 1 1/2" chunks
3stalkscelerycut into 1" chunks
3parsnipspeeled and cut into 1" chunks; see notes for substitutions
2tablespoonscornstarch
Salt and pepper to taste
Instructions
Press the Sauté button on the Instant Pot and add the olive oil. Add half of the beef to the pot and cook just until browned. Remove from the pan and place on a plate, then repeat with the second batch, adding the remaining tablespoon of olive oil and more as needed.
2 tablespoons olive oil, 3 lbs. beef chuck roast
Add the onion and sauté for 3 minutes until softened, then add the garlic and sauté for 30 seconds more. Add the tomato paste and stir well.
1 medium onion, 4 cloves garlic, 4 tablespoons tomato paste
Add the Guinness to the pan and scrape up any brown bits from the bottom. Add the stock and Worcestershire sauce and stir well to combine, then add the beef back to the pot along with any accumulated juices and stir. Add the bay leaf and thyme, then secure the lid and close the venting valve. Cook on high pressure for 30 minutes, then quick release the pressure and remove the lid when safe to do so.
Remove the lid, then remove the bay leaf and thyme sprigs. Add the carrots, celery and parsnips to the pot and secure the lid once more and close the venting valve. Cook an additional 5 minutes at High Pressure, then quick release the pressure and remove the lid when safe to do so.
3 large carrots, 3 stalks celery, 3 parsnips
Combine the cornstarch with 2 tablespoons water, stirring until smooth. Press the Sauté button and slowly stir the cornstarch slurry into the stew. Cook for about 3 minutes or until the sauce has thickened, stirring occasionally. Season with salt and pepper, to taste, and enjoy!
2 tablespoons cornstarch, Salt and pepper to taste
Notes
Pro tip: Trim and cut the beef and veggies in advance to make this meal go even more quickly.
No Instant Pot? See the FAQ's section in the post above for instructions to make this stew on the stove top.
The vegetables may be added to the pot with the beef, just keep in mind that they will lose their shape and may be on the mushy side.
Customize this stew with your favorite vegetables. If using potatoes, cut into 1" chunks or halve baby potatoes. Celery root, turnip and rutabaga are also great options.
Store leftover Guinness beef stew in the refrigerator for up to 5 days or freeze for up to 3 months.