Instant Pot Guinness Beef Stew
Instant Pot Guinness Beef Stew is an Irish recipe made simpler! You will love the same rich, savory flavor and incredibly tender beef in less time and with less effort then if you'd braised it for hours.
Servings: 6 servings
Calories: 374kcal
Ingredients
- 2 pounds stew meat (cut into 1-inch pieces)
- salt
- pepper
- 1 tablespoon extra virgin olive oil
- 2 onions (diced)
- 2 cloves garlic (minced)
- 2 cups carrots (cut into 1-inch pieces, from about 4 medium size carrots)
- 1 pound potatoes (cut into 1-inch pieces, from about 2 large potatoes, we use russet or Yukon gold)
- 1 1/2 cups Guinness (or other stout beer)
- 1/4 cup all purpose flour
- 2 tablespoons tomato paste
- 1-2 bay leaves
- 1 teaspoon dried thyme
- 1 cup beef stock (may need slightly more or less)
- fresh parsley (optional, garnish)
Instructions
- Season the beef with salt and pepper.2 pounds stew meat, salt, pepper
- Turn your Instant Pot on to sauté. Once hot, add the olive oil and the beef. Cook until just browned on all sides, about 5 minutes. Turn off the Instant Pot and drain out any excess grease.1 tablespoon extra virgin olive oil
- Add the onions, garlic, carrots, potatoes, Guinness, flour, tomato paste, bay leaves and thyme. Mix well. Add just enough beef stock to barely cover everything.2 onions, 2 cloves garlic, 2 cups carrots, 1 pound potatoes, 1 1/2 cups Guinness, 1/4 cup all purpose flour, 2 tablespoons tomato paste, 1-2 bay leaves, 1 teaspoon dried thyme, 1 cup beef stock
- Put the lid on the pot, ensure the seal is closed and set to pressure cook on high for 35 minutes using the meat and stew function.
- Once the stew is done cooking, let the Instant Pot do a natural release for 10 minutes (this means you’re just letting it sit for 10 minutes). Then, carefully turn the valve to vent and do a quick release to release the rest of the pressure in the pot.
- Taste and adjust the seasoning with salt and pepper, as desired.salt, pepper
- Garnish with minced parsley, if desired.fresh parsley
- Serve with crusty bread and butter, or Irish soda bread.
Notes
Tips and Techniques
- Buy already cut stew meat from the grocery store to save time. You can also cut your own from a cut of beef such as chuck roast.
- Cut the potatoes and carrots into chunks about the same size as the stew meat for even cooking and consistency.
- Wait to season the stew with salt and pepper until after it’s done cooking.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 28g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 629mg | Potassium: 1164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7219IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 5mg