Instant Pot Irish Guinness Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 people
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Calories
280 kcal
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Cuisine
Irish
Instant Pot Irish Guinness Beef Stew
Description
The stew starts by browning seasoned beef stew meat to develop flavor, followed by sautéing mushrooms until golden. These browned ingredients are combined with Guinness beer, beef stock, onion, garlic, Worcestershire sauce, mustard, herbs (thyme and bay leaf), salt, and vegetables including carrots, red potatoes, and pearl onions. The Instant Pot's pressure cooking tenderizes the beef and melds flavors efficiently in 30 minutes.
This method produces a thick, savory stew with a deep, malty note from the Guinness and a balanced texture from the root vegetables. The slow-simmered taste is achieved through the pressure cooking process, which also softens the pearl onions and carrots to a pleasant bite.
The stew presents a complete hearty meal suitable for cooler days, offering robust beef and vegetable flavors in a rich, dark sauce. It can be served as a main dish on its own and is ideal for family dinners or batch cooking.
Ingredients
- 2 tablespoon vegetable oil
- 2 - 3 lb beef stew meat cut into 1-inch pieces (round chuck works very well, boneless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 8 oz white button mushrooms wiped clean and quartered
- 2 11.2 Guinness stout beer fluid ounce bottles
- 1 cup beef stock
- 1 yellow onion quartered
- 3 garlic cloves
- 2 tablespoon Worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 thyme sprig, fresh
- 1 bay leaf
- ½ teaspoon kosher salt
- 3 carrot peeled and sliced into ½-inch rounds, medium
- 6 red potato scrubbed and quartered, small
- 1 cup pearl onions frozen
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Sprinkle the beef all over liberally with salt and pepper.
- Select SAUTE and adjust to More on the Instant Pot and add the oil.
- Once the oil is hot and begins to shimmer, add the beef. (You will probably need to do this in 2 batches, as you don't want to overcrowd the beef as it browns).
- Brown the beef for 3 minutes, then turn the pieces over, and brown for another 3 minutes.
- Transfer the beef to a plate.
- Leaving the IP on high heat, add the mushroom and cook, stirring occasionally, until the are starting to turn golden brown, about 4 - 5 minutes. Transfer to a bowl and set aside.
- Press CANCEL and then add back into the pot the seared beef, as well as the beer, stock, onion quarters, garlic, Worcestershire sauce, mustard, thyme, bay leaf and salt and mix together.
- Secure the lid and push the Pressure Release to Sealing. Select the MEAT/STEW or PRESSURE COOK setting and set the cooking time for 30 minutes at high pressure.
- Carefully perform a quick release by moving the Pressure Release to Venting.
- Once the steam is fully released, open the pot and remove the onion quarters, bay leaf and thyme sprig.
- Stir in the carrots, potatoes and pearl onions.
- Secure the lid once again and push the Pressure Release to Sealing. Select the PRESSURE COOK or MANUAL setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by carefully pushing the Pressure Release to Venting.
- In a smal bowl, mix together the corn starch and the water.
- Open the pot and stir in the reserved mushrooms and the cornstarch mixture. Stir occasionally for about 3 - 5 minutes until slightly thickened.
- Taste and add a little more salt, if desired.
- Ladle into bowls and garnish with thyme leaves, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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