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Hearty Instant Pot Guinness Beef Stew

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Description

A delicious one pot Irish meal, this Instant Pot Guinness Beef Stew is hearty and savory, packed with potatoes, carrots and mushrooms.

Ingredients

Scale
  • 1.5 lbs lean beef stew meat (round chuck), cut into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 8 ounces sliced cremini or baby bella mushrooms
  • 1 large yellow onion, diced (about 2 cups)
  • 2 celery sticks, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons tomato paste
  • 1 can (14.9 ounces) Guinness or other stout beer
  • 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 cut into bite-sized pieces
  • 4 to 5 carrots, peeled or scrubbed, and cut into 1/2-inch rounds
  • 3 tablespoons cornstarch

Instructions

  1. Season beef with salt and pepper. Turn Instant Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on each side, or until browned. Set beef aside.
  2. Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on each side. Set cooked mushrooms aside.
  3. Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and continue sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
  4. Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
  5. 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.
  6. 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.
  7. In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will continue to thicken as it sits).
  8. Remove bay leaves and thyme. Add salt and pepper, to taste.

Notes

  1. No need to do a natural release for the meat despite what other recipes may say. I tested it both ways and thought the meat was more tender with the quick release!
  2. Be sure to cut the potatoes small enough (think bite-sized pieces) so that they cook through all the way to fork tender!
  3. I like to use kitchen shears to cut the stew meat into smaller pieces right into the pot. You can leave the meat the size it is out of the packaging but I find this way it’s easier to eat.
  • Prep Time: 8 minutes
  • Cook Time: 80 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Irish

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Find it online: https://karalydon.com/recipes/instant-pot-guinness-beef-stew/