Description
This Instant Pot Irish Stew is a hearty and flavorful one-pot meal featuring tender beef stewing cubes, Yukon Gold potatoes, carrots, and celery simmered in a rich Guinness beer broth. Perfect for a comforting dinner, this stew combines traditional Irish flavors with the convenience of pressure cooking, delivering a delicious and satisfying dish in under an hour.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef stewing cubes
- Flour (for dredging)
- Salt & pepper (to taste)
Vegetables
- 1/2 medium onion, chopped
- 1 pound Yukon Gold potatoes, diced
- 2 large carrots, chopped or sliced
- 3 sticks celery, chopped
Liquids and Flavorings
- 2 tablespoons olive oil
- 1 (11 fluid ounce) bottle Guinness beer
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Beef: Sprinkle your beef cubes with salt and pepper and dredge each piece lightly in flour to coat them evenly, which will help in browning and thickening the stew later.
- Brown the Beef: Turn your Instant Pot on the “sauté” function and heat the olive oil. Once hot, add the beef in two batches to prevent overcrowding. Brown each batch for about 5 minutes total, turning with tongs to ensure all sides are evenly browned. Add more oil if needed for the second batch. Remove browned beef to a plate.
- Sauté the Onion: Add the chopped onion to the Instant Pot and sauté for 2-3 minutes until softened and translucent, picking up the browned bits from the bottom of the pot for extra flavor.
- Add Liquids and Scrape: Pour in the Guinness beer, Worcestershire sauce, and sprinkle in garlic powder. Use a wooden spoon to scrape up any brown bits stuck to the bottom, incorporating all that rich flavor into the liquid.
- Combine Ingredients and Pressure Cook: Return the browned beef to the pot and add diced potatoes, chopped celery, and carrots. Close the lid of the Instant Pot and set the valve to “sealing.” Cook on high pressure for 35 minutes to tenderize the meat and meld all the flavors.
- Release Pressure: Once cooking is complete, you can choose between a natural pressure release for maximum tenderness or a quick release if you are short on time. Either method works well.
- Season and Serve: Open the lid, taste the stew, and adjust seasoning with additional salt and pepper if needed. Serve immediately for a warm, comforting meal. This stew also freezes well for easy leftovers.
Notes
- For a thicker stew, you can dredge the beef thoroughly or add a slurry of flour or cornstarch after cooking, using the sauté mode to thicken.
- If Guinness beer is not available, a dark stout or even beef broth can be substituted, but Guinness adds a distinctive flavor.
- Feel free to add fresh herbs like thyme or bay leaves during cooking for extra aroma.
- The stew freezes and reheats beautifully, making it ideal for meal prep or leftovers.
- To ensure even cooking, cut potatoes and carrots into similar sizes.
