Super hearty and inherently Irish, this Instant Pot Guinness Beef Stew is the perfect recipe for a St. Patrick’s Day feast.
Ya’ll know how much I love St. Patrick’s Day.
I have such fond memories growing up of spending St. Paddy’s Day at my grandparent’s house, eating corned beef and cabbage and listening to all the Irish jigs and ballads. It was a fun and lively celebration and I try to recreate that every year at home. It seems like the last couple years we’ve had travel over St. Paddy’s weekend though, leaving me to make our Irish feast either a little early or belated.
This year, we celebrated early, just Steve and I. I made corned beef and cabbage in the slow cooker (my first time eating corned beef in 18 years!), my Irish soda bread (and if you want the recipe for whole wheat Irish soda bread, I’ve got you), and we had aged cheddar cheese from Ireland with the colors of the Irish flag on the rind (I’m a sucker for cheesy – haha pun not intended – things like that). Oh, and of course, Guinness.
A couple days later, as Boston got hit with 15+ inches of snow, I broke out the Instant Pot to test another St. Patrick’s Day favorite, Guinness Beef Stew. Now, if you want a plant-based version, I’ve got an awesome recipe for vegetarian Irish Guinness Lentil Stew. Also, if you’ve been following my blog for a while, you’ll probably realize that this is my first meat recipe here. And if you’re thinking where did this come from and you missed my post on why I started eating meat again, be sure to check that out for some background.
This recipe testing couldn’t have been more perfectly timed, IMO. Blizzard outside. Guinness Stew inside. YES. Hoping this is the last hearty winter meal I have to make in a while though! I mean, it is the beginning of spring next week, right? Although, I’m aware that in Boston that means nothing. We’ve been known to see snow in April.
This stew was so satisfying though. Steve actually ate it for lunch AND dinner, that’s how much he enjoyed it. I have a thing about eating the same thing twice in one day (I get bored and I like variety) otherwise I probably would have too. This stew is super easy to make in the Instant Pot (affiliate link), although you could easily convert it to a slow cooker recipe, just brown the meat and mushrooms separately before adding it to the slow cooker.
I LOVE all of the flavor in this stew – not only from the Guinness, but the aromatic veggies, Dijon mustard, worcestershire sauce, bay leaves and thyme. It’s like all the savory flavors combined into one stew. MMMMMM. Serve this with some soda bread or I could also see this being really delicious served on top of mashed potatoes. Yessssss. Or, if you wanna be real Irish, serve it on top of my vegan cauliflower colcannon.
Whether you’re Irish or you just like an excuse to take a car bomb with your friends (no judgments) on St. Paddy’s Day, this recipe is for you.
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Instant Pot Guinness Beef Stew
- Yield: Serves 6-8 1x
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Pin RecipeIngredients
- 2 tablespoons olive oil, divided
- 1.5 lbs lean beef stew meat (round chuck)
- 8 ounces sliced mushrooms (white button or crimini/baby bella)
- 1 can Guinness (14.9 ounces)
- 1 large yellow onion, diced
- 2 celery sticks, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup beef stock
- 1 1/2 lbs yukon gold potatoes (about 4), peeled and quartered
- 4 to 5 carrots, peeled and sliced
- 2 teaspoons cornstarch
- Salt and pepper to taste (I used about 1 teaspoon salt)
Instructions
- Add 1 tablespoon olive oil to Instant Pot on saute function. Once the oil is hot, add beef (working in two batches) and let cook about 3 minutes on each side, or until browned. Set aside on a plate.
- Add remaining olive oil and add mushrooms and saute 4 minutes on each side, or until browned. Set aside.
- Add Guinness to deglaze the pan. Add beef, onions, celery, garlic, tomato paste, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock. Secure lid, make sure valve is set to sealing and set Instant Pot to Meat/Stew function for 30 minutes.
- Use quick release valve to release steam.
- Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for four minutes.
- Use quick release valve to release steam. Remove lid and stir in sauteed mushrooms.
- In a small bowl, mix cornstarch with two teaspoons water. Add cornstarch slurry to the stew and stir in to thicken.
- Add salt and pepper, to taste.
Tell me, what’s your favorite way to celebrate St. Paddy’s Day?
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First time have used IP to cook a stew using pressure mode rather than slow cook & was very pleased! I was ready with soup on standby in case didn’t turn out but instead what ended up with was a very tasty beef stew Great recipe thank you
Glad you enjoyed it, Judith!
Loved this. I agree with Tony that 4 mins is too short for potatoes. Added another 4. Also added can of diced tomatoes. Yum!
Thanks for sharing, Marie!
Hi! Do you think kids will like the flavors of this stew? And my follow up question, the alcohol does cook out completely, correct?
The alcohol will be released when you let the steam out in the depressurization stage (after 30 minute meat cycle, before potatoes).
Yep! The alcohol is cooked off so you’re just left with the flavor and tenderizing benefit.
Thanks!
I think so! It’s pretty savory with lots of umami flavor, which is pretty hard to resist! The alcohol does cook off completely, yes.
THE best stew I have ever had……made it two weeks ago…..and again today.
Yay! So glad to hear it!
Absolutely delicious and everything came out perfectly with the suggested settings! (make sure the potato pieces are cut to bite-sized). Only issue is that it says serves 6-8, but I couldn’t stop taking more helpings for myself.
So glad you enjoyed it, Marshall! And serving sizes are just estimates. You listen to your body and what it needs!
Hi! Made this for dinner and it was great! Notes for anyone interested:
1. used a 6 qt Fagor Lux Multicooker pot- worked perfectly
2. added 1 sprig of rosemary because IMO all beef stews are better with rosemary 🙂 Also, I thought it needed a touch of acid to finish, so I added a tiny amount (possibly 1 tsp? ) of red wine vinegar
3. did not have “meat/brown” function on my instant pot, so I cooked it in slow cooker mode on high for 30 minutes, and it was perfect.
Definitely worth making!
Thanks for your notes, Melissa! So glad you enjoyed it!
Made it yesterday for the cold and rainy night. Totally enjoyed it and will repeat in future.
Isn’t it perfect for stormy weather?! Glad you enjoyed!
Flavor is awesome! I found 4 minutes was not quite enough for the potatoes and carrots so I added another 3 minutes and that worked well. I wonder if a natural pressure release would do the same
So glad you loved the flavor! Good to know about the potatoes and carrots – I wonder if it was a consistency preference? A natural pressure release might have the same effect but would take longer than 3 minutes.
This is excellent! I appreciate your creating an insta-pot recipe… I love Guinness Stew! Thank you…
Thanks, Maureen – enjoy!
Do not use this recipe.
Why?
:). Thanks for asking!
Well that’s a useless comment. I’m making it tonight because several friends have made it and raves about it!
So glad your friends shared the recipe with you! Hope you enjoyed!
I’ve made your Guinness beef stew a few months ago in my 8 qt Instant Pot but don’t see anywhere in the recipe how big of one this recipe would need. I’m going to be making it in my mom’s 6 qt Instant Pot and won’t make sure it’s big enough for this recipe. What size do you have?
Hi Julie! I have an 8 quart IP too! You’ll just want to make sure your ingredients don’t go above the fill line.
I love the rich flavor that dark beer can add to a stew! Beef stew is one of our families favorites and I’m always looking for new ways to make it – can’t wait to try yours.
For sure! Thanks, Chrissy!
There’s nothing better than a hearty stew on a cold night! this beef stew looks delish!
Thanks, Lindsey!
Looks amazing! Definitely need to try this!
Thanks, Abbie! Hope you enjoy!
I need to get on the Insta-pot bandwagon! Looks delicious.
Yes! I’m a huge advocate of the IP now!
I LOVE using Guinness in stew, and this one looks so warming and delicious! It’s still so cold and snowy this will be perfect this weekend! 😉
Thanks, Catherine! Hope you enjoy!
So yummy! I cant wait to try this one 🙂
Thanks, Erin!!
Love how easy this is to make in the IP! Such a warm and delicious dinner during all the snow we’ve been getting here!
Thanks, Jessica! Totally a comfort food meal for those chilly nights!
I really need to get an instant pot! This looks so hearty and comforting. Love it!
Thanks, Steph!!
This stew looks so comforting and good for the soul. I can almost smell is from here mmm
Thanks, Abbey!
This looks like such a hearty and comforting meal! And I love that it’s made in the pressure cooker!
Thanks, Brittany! Makes it so much easier!
This looks really yummy. I may need to go get an Instant Pot!
Do it, girl! You won’t regret it.
Ok, this looks fabulous, and I’ve been craving a good beef stew. Thanks for the prompt! (And I feel your pain re snow….Maine doesn’t get spring until end of April usually..sniff!)
Thanks, Kit! Haha well it’s end of April now and it snowed in Boston yesterday. What is going on with this New England weather?!
This looks absolutely delicious!! I love making beef recipes in my IP. They are always so tender. Maybe I’ll make this soon, looks comforting! Although no snow here– it’s 70 here in Texas 🙂
OMG. Emily, please bring some of that weather here to Boston!!