Easy Instant Pot Irish Stew with Beef and Guinness is an updated version of Irish stew using the Instant Pot, a modern kitchen appliance significantly reducing cooking time. Traditionally, preparing a rich and flavorful stew like this would require hours of slow cooking to tenderize the beef and meld the flavors. However, by leveraging the Instant Pot's high-pressure cooking capabilities, this recipe achieves the same depth of flavor and tender beef in a fraction of the time.
Whether it's for St Patrick's Day or a simple weeknight dinner, this stew will become a favorite in your collection of instant pot recipes. So grab your electric pressure cooker, and let's get cooking!
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WHAT SETS THIS INSTANT POT GUINNESS & BEEF IRISH STEW APART?
What makes this stew stand out is the deep flavor of combining stout beer with tender chunks of beef, all brought together under high pressure in the Instant Pot. This method speeds up the cooking time and infuses every bite with a traditional Irish stew's rich, robust flavor.
MARY'S TWO CENTS
Keeping an eye on the budget? No worries. This Guinness beef stew uses economical ingredients like beef stew meat and root vegetables to create a complete meal that won't break the bank. Pair it with some crusty bread or Irish soda bread, and you've got a frugal feast fit for St Patrick's Day-or any day, really.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
- Beef stew meat: The show's star, making for hearty stew bites.
- Guinness beer: Adds that unmistakable stout beer richness.
- Root vegetables: Potatoes and carrots for that essential Irish stew recipe feel.
- Tomato paste and brown sugar: Combine for a deep flavor profile.
- Fresh thyme and bay leaf: Essential herbs that add layers of flavor.
SWAP IT OUT!
Not a fan of beef? Swap in lamb stew meat for a more traditional Irish stew vibe. Out of Guinness? Any dark stout beer or even red wine can offer a similar depth. If you're out of brown sugar, coconut sugar or even a dash of Worcestershire sauce can add the desired sweetness and complexity.
DIFFERENT TAKES ON GUINNESS IRISH BEEF STEW
Feel like mixing it up? Add a splash of Worcestershire sauce for extra umami, or mix root vegetables like parsnips for varied texture. For those who like it thicker, a cornstarch slurry can replace flour for that perfect stew consistency.
EQUIPMENT ESSENTIALS
You'll need an Instant Pot for this recipe. It's the key player, enabling the saute function for perfect browning meat and pressure cooking. A wooden spoon is handy for scraping up those tasty browned bits from the bottom of the pot.
KEEP IT FRESH
Storing leftovers is a breeze. Once cooled, place the stew in airtight containers and refrigerate for up to three days or freeze for longer storage. I do not recommend freezing due to the loss of texture when freezing. The potatoes and carrots become mushy when reheating from frozen.
STEP-BY-STEP INSTRUCTIONS
Step 1: Heat oil in the instant pot using the saute setting. Add the beef. Sear the beef, flipping occasionally until the edges are golden brown.
Step 2: Add onions to the beef and saute for 3 minutes until onions begin to soften
Step 3: Add tomato paste, brown sugar, and garlic.
Step 4: Saute for another minute then turn the saute function off.
Step 5: Pour the Guinness and broth into the instant pot. Add bay leaf, thyme, potatoes, and carrots. Pressure cook per instructions in the recipe card.
Step 6: Let the pressure release naturally. Unscrew the lid after the pressure valve drops and discard bay leaf and thyme sprigs.
Step 7: Remove ¼ cup beef liquid into a small bowl and rapidly whisk with flour until smooth.
Step 8: Pour flour mixture into the beef stew and stir until beef stew is thickened, about a minute.
FAQ'S
Absolutely! While the Instant Pot speeds things up, this recipe can easily be adapted for a slow cooker, with an adjustment to cooking time.
Any stout beer or red wine can provide a similar richness to the stew. It's all about that deep flavor.
Irish Stew and Slumgullion are not the same, although they share some similarities. Irish Stew is a classic dish traditionally featuring lamb or mutton, potatoes, onions, and sometimes carrots. It's known for its simple yet hearty and comforting flavors, often simmered for hours to tenderize the meat and meld the flavors together.
TOP TIPS
- Don't skip the sauté function step. Browning the meat adds incredible depth to your stew.
- Use the natural release method for the best texture in your beef stew.
- Serve with crusty bread to soak up all that glorious sauce.
Equipment
- Instant Pot or Dutch oven or slow cooker
Ingredients
- 1 tablespoon vegetable oil or olive oil
- ¾ pound beef stew meat
- salt and pepper to taste
- ½ large yellow onion medium chopped
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 2 cloves garlic minced
- ½ cup Guinness beer (or any dark stout beer)
- ½ cup beef broth or beef stock
- 1 each bay leaf
- 1 sprig fresh thyme
- ½ pound baby potatoes cut in half
- ½ pound carrots peeled and cut into 1-in chunks
- 1 tablespoon all-purpose flour
- parsley chopped, for garnish
Instructions
- Heat half the oil in the instant pot using the saute setting. When the oil glistens. Add the beef cubes-season with salt and pepper. Sear the beef, flipping occasionally until the edges are golden brown.
- Add onions to the beef and saute for 3 minutes until onions begin to soften.
- Add tomato paste, brown sugar, and garlic and saute for another minute. Turn off the saute function.
- Pour the Guinness beef and beef broth into the instant pot. Add bay leaf, thyme, potatoes, and carrots.
- Secure lid in place on Instant pot. Cook on high pressure 25 minutes.
- Let the pressure release naturally. Unscrew lid after the pressure valve drops and discard bay leaf and thyme sprigs.
- Remove ¼ cup beef liquid into a small bowl and rapidly whisk with flour until smooth.
- Pour flour mixture into the beef stew and stir until beef stew is thickened, about a minute.
- Garnish with additional chopped parsley. Ladle into bowls and enjoy.
Nutrition
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