Instant Pot Guinness Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
455 kcal
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Course
Main Course
Instant Pot Guinness Beef Stew
Description
Instant Pot Guinness Beef Stew highlights tender beef stewing meat coated in flour and seasoning, browned before pressure cooking in a mixture of beef broth, Guinness beer, Worcestershire sauce, and herbs like rosemary and bay leaves. The initial sauté builds flavor by caramelizing the beef and cooking aromatics such as onions, garlic, and Italian seasoning. After the meat cooks under pressure, vegetables including carrots, red potatoes, and celery are added and pressure cooked briefly to retain their shape and freshness.
The stew has a rich, savory flavor from the Guinness beer and Worcestershire sauce, combined with aromatic herbs and spices. The pressure cooking method ensures the beef becomes tender and the broth is well developed, creating a thick and satisfying stew base. Traditional ingredients like garlic and paprika add additional depth.
This stew can be served as a main meal alone or paired with rustic bread to soak up the flavorful gravy. It is suitable for cooler days when a warm, filling dish is desired. The recipe includes an optional cornstarch slurry for thickening the stew if a thicker consistency is preferred.
Ingredients
- 2 pounds Beef Stewing Meat trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons canola oil
- 2 tablespoons butter
- 2 cups beef broth
- 1 onion peeled and diced, medium
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning dried herbs
- 1/2 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 3 cups Guinness beer
- 3 bay leaf
- 1 rosemary fresh, bunch
- 2 carrot peeled and cut into 1/4-inch rounds, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- parsley for garnish, fresh
OPTIONAL THICKNER:
- 2 tablespoons cornstarch
- 1/3 cup water
Instructions
SAUTE:
- Click on SAUTE and adjust it to HIGH, wait for the IP to display HOT.
- Toss the meat pieces in flour, salt, and pepper, then, add the oil to the IP and once its sizzling, brown the meat. Do not overcrowd and do this step in batches. Sear the meat until nicely browned, and set it aside on a plate. Cover with foil to keep it warm.
- After the meat was browned, add 1 cup of the broth and use a wooden spoon to scrape the bottom of the pot.
- Melt in the butter and cook the onion and garlic for 2 minutes. Add the Italian seasoning herbs and paprika.
PRESSURE COOK:
- Add in the rest of the ingredients including the browned meat and remaining 1 cup of broth, DO NOT add the vegetables (no carrots, potatoes, and celery).
- Cancel the SAUTE function, lock the lead, seal the valve and cook at high pressure for about 30 minutes.
- Then, do a 15-minute Natural Release, release the remaining pressure manually and add in the vegetables. Pressure Cook for another 7 minutes.
- Then, do a 10-minute Natural Release, release the remaining pressure manually
THICKEN:
- Click on SAUTE function to allow the stew to simmer. In a small bowl mix, 2 tablespoons of cornstarch with 1/2 cup of water until fully dissolved with no lumps and slowly add the mixture to the stew, stirring until you get the preferred thickness.
- Taste and adjust for salt and pepper. Discard the bay leaves and the rosemary bunch.
- Garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 1305mg | 54% |
| Potassium | 1128mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3732IU | 75% |
| Vitamin C | 10mg | 11% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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