Instant Pot Guinness Irish Beef Stew
Ingredients
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- 4 lb blade roast, cut into 1-2 inch cubes
- 1 can of Guinness beer (about 14.9 ounces)
- 2 cups of beef broth
- 2 large onions, chopped
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 Yukon Gold potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce (plus extra for velveting)
- 1/3 teaspoon dried thyme
- 2 dried bay leaves
- Salt and freshly ground black pepper to taste
- Olive oil for searing
- 2–3 tablespoons cornstarch (for velveting)
- Fresh parsley, chopped (for garnish, optional)
Instructions
Velveting the Beef:
- In a large bowl, mix 2-3 tablespoons of cornstarch with 2 tablespoons of Worcestershire sauce to create a marinade. Add the beef cubes to the bowl and toss until they are evenly coated. Let them marinate for at least 15 minutes.
Searing and Sautéing:
- Heat a large pan over medium-high heat and add olive oil. Once hot, add the beef cubes in batches, searing them until browned on all sides. Transfer the seared beef to the Instant Pot.
- In the same pan, add a bit more oil if needed, then add the onions, carrots, and celery. Sauté until they start to soften and brown slightly, about 5 minutes.
- Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for another minute.
- Pour in the Guinness beer to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer for a minute or two.
Instant Pot Cooking:
- Transfer the vegetable and Guinness mixture to the Instant Pot with the beef. Add the beef broth, dried thyme, and bay leaves. Season with salt and pepper to taste.
- Stir well to combine all the ingredients. Close the lid of the Instant Pot, set the valve to “sealing,” and cook on high pressure for 45 minutes.
- After cooking, allow the Instant Pot to release pressure naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid carefully, adjust seasoning if necessary, and remove the bay leaves.
To Serve:
- Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or over mashed potatoes for a hearty meal.
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