When March rolls around my inner leprechaun comes out to play, and not just for St. Patrick’s Day. I don’t have any first-generation Irish relatives (that I know of) but my great-great-grandparents immigrated from the Emerald Isle and brought their cookbooks with them. Come March, I love to cook traditional Irish meals the entire month to pay homage to my lineage. I figured it was about time I started sharing some of my favorite Irish recipes with you guys.
The first recipe I wanted to share is an incredibly easy Irish Guinness Beef Stew. If you’re looking for a delicious meal for St. Patrick’s Day or any other day, this is a great choice. It’s hearty and rich and filled with delicious vegetables and tender meat thanks to being cooked in the Instant Pot.
I didn’t immediately jump on the Instant Pot bandwagon. In fact, this is the very first thing I made in it. I was blown away by just how tender the beef was (you barely have to chew it!). Not to mention how quickly the potatoes and carrots were cooked. I love that it lets me cut the cooking time in half, but still tastes like it was cooking all day.
Enough chit-chat, let’s talk about how to make this easy and delicious Instant Pot Guinness Beef Stew.
- 2.5 pounds beef chuck, cut into 2-inch chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 tablespoons tomato paste
- 2 cups Guinness stout
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 large carrots, cut into 2-inch pieces
- 4 medium potatoes, cut into chunks
- 2 teaspoons cornstarch
- 2 teaspoons water
Dry the meat with a paper towel and season on all sides with the salt and pepper.
Select the high “Sauté” setting on the pressure cooker and melt the butter. Brown the beef in the butter, working in batches. Transfer the meat to a clean plate and continue until all of the meat is browned. Transfer the remaining meat to the plate and set aside.
Add celery and onions to the Instant pot and cook until they're tender and the onion is translucent. Stir in tomato paste and allow to cook for a minute before slowly pouring in the beef broth, thyme, and Guinness.
Cook for 5 minutes, uncovered.
Return the meat to the Instant Pot and lock the lid. Set the pressure vent to closed and select the Meat/Stew or Pressure Cook option. Set the cooking time to 30 minutes and the pressure to high. Press start.
Allow the pressure to release on its own for 15 minutes or so, then turn the gauge to the vent position.
Once the venting has stopped open the lid and add the potatoes and carrots. Replace the lid and lock. Hit cancel to clear the programming and then select the Meat/Stew or Pressure Cook option. Set the timer to 15 minutes and pressure to high.
Towards the end of the program, combine the cornstarch and water in a small bowl. When the Instant Pot is done do a quick pressure release (move the vent to the venting position). Stir in the cornstarch mixture immediately and replace the lid.
Use the Keep Warm setting until you're ready to serve the stew.
Serve over mashed potatoes for an extra decadent meal.
Nutrition InformationYield 8 Serving Size 1 c
Amount Per Serving Calories 423Total Fat 13gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 148mgSodium 636mgCarbohydrates 25gFiber 3gSugar 3gProtein 50g