Instant Pot Irish Beef Stew With Guinness

Irish Stew is a richly flavored, hearty stew made with lamb or beef, Guinness beer, and root vegetables. This succulent Irish gaelic-inspired stew can exist made easily using the Instant Pot or Crockpot.

Irish gaelic Stew is a classic stew recipe that originated from, yous guessed it--Ireland.

It is traditionally fabricated with root vegetables and lamb, notwithstanding is equally delicious, and oftentimes much more affordable when prepared with beef instead of mutton.

Instead of existence cooked in a base fabricated from beef goop and tomatoes, like more than classic American stews, this recipe for Irish Stew is made with a dark stout beer.

Even if you don't like stout beer, y'all may be surprised at how much yous enjoy the season of the beer in this stew. The beer does non make the stew bitter, just instead, it gives the stew rich, caramel undertones. It is a unique, slightly sweet flavor that is downright divine.

Simply like Instant Pot Corned Beef and Cabbage, this Irish gaelic Stew is an obvious option for celebrating St. Patrick's Day. All the same, this Irish daughter is here to tell you this recipe deserves to make its way to your table year-circular. And given that yous can prepare Irish Stew using either the Instant Pot or slow cooker, this recipe is pretty darn easy to make as well.

Notes on Ingredients

• Stew Meat: Traditionally Irish gaelic Stew is made with mutton or lamb. However, beef is unremarkably used and equally succulent.
• Guinness Beer: The Guinness gives this stew its rich, caramel, coffee undertones. I recommend using the stout variety, non a draught, for the biggest dial of flavor. If you cannot find Guinness, you can use some other dark stout beer. Yet, in that location is no substitute for stout beer. If you lot want to brand stew without beer, employ my recipe for traditional Instant Pot Beef Stew.
• Maple Syrup: The maple syrup is added to counteract some of the bitterness in the beer. Experience complimentary to replace it with honey or brown sugar, but the maple notes pair beautifully with the caramel undertones in the beer.
• Parsnips: If you lot tin can find parsnips, I highly recommend using them in addition to carrots. They accept a nice sharp, slightly sugariness, fresh taste, near like a mellow carrot. If you don't have them on manus, replace them with regular carrots.
• Potatoes: Use Russet, Yukon Aureate, or even red potatoes. For Russet potatoes, I recommend peeling the murphy prior to calculation to the stew. Regardless of the type of potatoes you lot apply, you want to be sure to cut the potatoes into even bite-sized pieces, then that they melt up evenly.

Instant Pot Instructions

The fastest way to gear up Irish Stew is to opt to use the Instant Pot. It is the perfect method to use when you didn't have time, or forgot, to get dinner started in the slow cooker in the morning.

• Plow the pressure cooker to the saute part, add in a scrap of oil, and let the oil heat.
• While the oil is heating, pat the lamb or beef dry using a paper towel. This will help the meat sear better. Subsequently patting dry, season generously with salt and pepper.

• Add the seasoned meat to the inner pot and saute until just nigh browned on all sides. It doesn't need to exist perfect.

• In one case fairly golden, remove the meat to a plate. If your inner pot is dry, add together a bit more than oil. I often find that I don't need the added oil, every bit the meat renders off some fatty as it sears.
• Add in the minced onion and celery, and saute for just a couple of minutes until the onion and celery have begun to soften.

• Once the onion and celery are softened, add in the tomato paste, garlic, and thyme. Nosotros desire to toast that but for a minute, to develop the flavors of the tomato paste and spices, but we don't want to burn our garlic.
• To the inner pot, add in the Guinness and then scrape, scrape, scrape the lesser of the inner pot to remove those browned bits and to prevent a burn down detect.
• Let the Guinness cook and reduce slightly for iii-iv minutes on the saute function and then plow off the saute function by hitting abolish.
• Add in ii to 2 ½ cups of beef broth. I typically use a full 2 ½ cups because my family prefers a brothier stew.
• Add Worcestershire sauce, maple syrup, bay leaves, salt, pepper, and the seared stew meat to the inner pot.

• Nosotros are going to cook the meat outset and then add our vegetables later and then that they don't go mushy.
• Identify the lid on the inner pot and cook on high pressure for xxx minutes. Pop the hat on the inner pot, seal the vent knob, and set up to cook on high pressure for 30 minutes. Exercise Not Employ the stew function, it is always amend to manually ready the time using the pressure cook or manual push button.
• Once the cooking time has elapsed, allow the force per unit area to release naturally on its ain for 15 minutes, that way the meat stays tender.
• Open up the inner pot, add in the carrots, parsnips, and potatoes.

• Pop the lid back on the inner pot, and cook on loftier pressure for iii minutes.
• Afterwards the cooking time has elapsed, allow the pressure level to release naturally for at to the lowest degree 15 minutes.
• At this bespeak, the stew is prepare to serve, but if yous would like a thicker stew, you lot can add a cornstarch slurry to thicken. To do this, mix together 1 tablespoon cornstarch with 1 tablespoon of water. Turn the instant pot back to saute and whisk in the cornstarch slurry. Let simmer and bubble until thickened.

Deadening Cooker Instructions

The advantage of cooking Irish Stew using the slow cooker is that you lot don't accept to add the root vegetables afterwards in the cooking process. The slow cooker uses a more gentle heat, which will not overcook the vegetables while the meat gets tender.

• Heat oil in a large skillet over medium-high heat.
• Pat the meat dry with a paper towel and then flavor generously with 1 teaspoon common salt and ½ teaspoon blackness pepper then add to the heated oil. Brown on all sides. Once browned, add to the base of a half-dozen-quart wearisome cooker.
• Add the onion and celery to the skillet and saute for 3-4 minutes, or until softened.
  Add the beefiness to the saute pan and allow the beer to come to a boil. Simmer for ii-3 minutes, or until slightly thickened, stirring oft.
• Pour the beer mixture over the meat. Add in 3 cups of beef broth, tomato plant paste, Worcestershire sauce, maple syrup, thyme, minced garlic, potatoes, carrots, parsnips, and bay leaves. Flavour with 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
• Encompass and cook on low for 7-9 hours or on high for iii-iv hours.
• Remove the lid from the slow cooker, plow the heat to high, and let to cook for 30 minutes to slightly thicken. If you lot would like a thicker stew, mix together 1 tablespoon of cornstarch with 1 tablespoon of h2o and stir into the stew before cooking for the last 30 minutes.
• Remove the bay leaves and serve.

Serving Suggestions

Cypher goes meliorate with stew than crusty bread. Serve this Irish Stew with Irish Soda Bread, Italian Bread, or Whole Wheat Dutch Oven Bread. And of course, it doesn't hurt to pair with a Guinness to drink as well.

More Hearty Stews and Soup Recipes

• Instant Pot Beef Stew
• Vegetable Beefiness Soup
• Baked Potato Soup
• Instant Pot Beef and Barley Soup

Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will become a meal plan with a shopping list.

If you tried this recipe for Irish Stew, please be sure to go out a comment and review beneath. And may the luck of the Irish gaelic be with you lot! 🍀

• ▢ 1 tablespoon olive oil *½ tablespoon more if needed
• ▢ 1 ¼ pounds beefiness or lamb stew meat cut into 1-½-inch chunks
• ▢ ii teaspoons table salt divided
• ▢ 1 teaspoon blackness pepper divided
• ▢ 3 garlic cloves minced
• ▢ i large onion chopped
• ▢ 1 stalk celery thinly sliced
• ▢ two tablespoons tomato paste
• ▢ 1 teaspoon dried thyme
• ▢ 12 ounces Guinness Beer extra stout
• ▢ 2 -iii cups depression-sodium beef goop *encounter note
• ▢ i tablespoon Worcestershire sauce
• ▢ i tablespoon maple syrup
• ▢ 2 bay leaves
• ▢ 1 pound Yukon Gold, Russet, or blood-red potatoes peeled, cut into ½-inch pieces
• ▢ two carrots cut into ½-inch pieces
• ▢ 2 parsnips cutting into ½-inch pieces

Optional

• ▢ 1 Tablespoons cornstarch
• ▢ 1 Tablespoon h2o

Cook Way Prevents your screen from going dark while preparing the recipe.

Instant Pot Instructions

• Turn the Instant Pot to saute, add in the oil, and let oestrus.

• Pat the meat dry out with a paper towel so season generously with 1 teaspoon salt and ½ teaspoon black pepper. Add the seasoned beef to the inner pot and saute until golden brown on all sides. Once browned, remove the beef to a plate and set bated.

• If your inner pot looks dry, add in a chip more oil. Then add the diced onion and celery to the Instant Pot and saute for two-3 minutes, until the onion begins to caramelize. Add together the garlic, tomato plant paste, and dried thyme for the last 30 seconds of cooking just to toast the spices and tomato paste.

• Add the beer to deglaze the pot. Use a wooden spoon to scrape whatsoever browned bits from the bottom of the pot. Let the mixture melt for 3-4 minutes. Turn the saute office off past hit cancel.

• Add 2 to 2 ½ cups of beefiness goop, Worcestershire sauce, maple syrup, 1 teaspoon table salt, ½ teaspoon pepper, and bay leaves to the Instant Pot. Add together the seared meat back into the inner pot and stir well.

• Secure the lid on the instant pot. Set up to cook on HIGH Pressure for thirty minutes by using the manual or force per unit area cook push button. When the cooking time has elapsed, allow the pressure to release naturally on its own for 15 minutes.

• Open the Instant Pot and add the carrots, parsnips, and potatoes to the inner pot.

• Return the lid to the instant pot. Fix to melt on high pressure for 3 minutes. Afterward the cooking fourth dimension has elapsed, allow 15 minutes of natural pressure release. So open up the force per unit area cooker, remove bay leaves and serve or proceed to thicken.

• If you would like a thicker stew mix together corn starch and h2o. Turn the instant pot back to saute and whisk in the cornstarch slurry. Allow simmer and bubble until thickened.

Tedious Cooker Instructions

• Heat oil in a large skillet over medium-high heat.

• Pat the meat dry with a paper towel then season generously with 1 teaspoon salt and ½ teaspoon black pepper and then add together to the heated oil. Brown on all sides. Once browned, add together to the base of a 6-quart slow cooker.

• Add the onion and celery to the skillet and saute for 3-four minutes, or until softened.

• Add together the beer to the saute pan and permit the beer to come up to a boil. Simmer for 2-3 minutes, or until slightly thickened, stirring often.

• Pour the beer mixture over the meat. Add in 3 cups of beef broth, tomato paste, Worcestershire sauce, maple syrup, thyme, minced garlic, potatoes, carrots, parsnips, and bay leaves. Season with 1 teaspoon of common salt and ½ teaspoon pepper. Stir to combine.

• Comprehend and cook on depression for vii-9 hours or on high for 3-4 hours.

• Remove the chapeau from the slow cooker, plough the heat to loftier, and allow to cook for 30 minutes to slightly thicken. If y'all would similar a thicker stew, mix together ane tablespoon of cornstarch with 1 tablespoon of water and stir into the stew before cooking for the last 30 minutes.

• Remove the bay leaves and serve.

Storage: Leftover Irish Stew can be stored in an airtight container in the fridge for up to three days or frozen in a freezer-safe container for upward to 1 month. Defrost in the refrigerator earlier reheating.

Broth: For a thicker, employ merely 2 cups of broth when using the Instant Pot. For the Slow Cooker, 3 cups are needed.

Potatoes: I recommend waxy potatoes, like Yukon Gilt for this stew. If using russet potatoes, be certain to pare prior to adding to the stew.

Parsnips: If you lot don't intendance for parsnips, use additional carrots, or vice versa.

Maple Syrup: Use pure maple syrup. You can certainly omit or cutting the maple syrup one-half if y'all are watching adding sugars. And the maple's caramel undertones pairs and so beautifully with the Guinness, hence why I become with maple syrup over dear or granulated sugar.

Sodium: To reduce the sodium, utilise only ½ teaspoon of salt to season the beefiness and add to the stew while cooking. And be sure to use low-sodium beef goop.

Calories: 304 kcal | Carbohydrates: 34 g | Poly peptide: 22 chiliad | Fat: eight g | Saturated Fat: ii g | Polyunsaturated Fat: 1 k | Monounsaturated Fat: 4 g | Cholesterol: 61 mg | Sodium: 732 mg | Potassium: 970 mg | Fiber: 6 chiliad | Carbohydrate: 8 g | Vitamin A: 3496 IU | Vitamin C: 28 mg | Calcium: 64 mg | Iron: iii mg

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