Description
A hearty and flavorful Beef Instant Pot Irish Stew made with tender chunks of beef, potatoes, carrots, peas, and mushrooms, all simmered in a rich Guinness and beef broth. This comforting stew is perfectly seasoned with Dijon mustard, thyme, Worcestershire sauce, and topped with fresh parsley, making it an ideal cozy meal prepared quickly using an Instant Pot.
Ingredients
Meat and Oils
- 2 Tbsp. oil (avocado, olive or preferred, divided)
- 2 lbs. stew beef (round, chuck or similar cut, cubed 1 – 1 ½”)
Vegetables and Aromatics
- 1 onion, chopped
- 8 oz. mushrooms, sliced
- 1 Tbsp. minced garlic
- 1 ½ lbs. potatoes (Yukon Gold preferred), cut into 1 ½” pieces
- 1 lb. carrots, cut into 2” pieces (4-5 medium carrots)
- 1 cup peas (frozen or fresh)
Liquids and Seasonings
- 2 Tbsp. flour
- 1 ½ tsp. salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste
- 1 cup Guinness stout
- 2 cups beef stock or broth
- 1 tsp. Dijon mustard
- 2 Tbsp. tomato paste
- 2 tsp. dried thyme
- 1 ½ Tbsp. Worcestershire sauce
- 2 bay leaves
Garnish
- Chopped parsley to garnish
Instructions
- Heat: Turn the Instant Pot to the Sauté setting and add 1 tablespoon of oil to the pot.
- Brown: Once the oil is hot, add half of the stew beef and brown it, then remove and set aside. Repeat with the remaining beef, browning in batches to ensure a good sear.
- Sauté Vegetables: Add the remaining 1 tablespoon of oil to the pot. When hot, add the chopped onion and sauté for 4-5 minutes until softened. Then add the sliced mushrooms and minced garlic, sautéing for an additional 2-3 minutes.
- Season: Return all the browned beef to the pot and sprinkle the flour, salt, and black pepper over the beef and vegetables. Stir well to coat evenly.
- Deglaze: Pour in the Guinness to deglaze the pot, scraping up any browned bits from the bottom carefully to incorporate flavor.
- Add Liquids and Flavorings: Stir in beef stock, Dijon mustard, tomato paste, dried thyme, Worcestershire sauce, and bay leaves. Mix thoroughly to distribute all ingredients evenly.
- Add Vegetables: Add the potatoes, carrots, and peas to the pot and give another good stir to combine all components.
- Lock: Secure the Instant Pot lid, ensuring it is locked properly, and set the valve to the SEALING position.
- Cook: Set the Instant Pot to pressure cook on HIGH for 30 minutes.
- Release: When cooking finishes, perform a quick release carefully using a wooden spoon and kitchen towel to open the valve and release pressure safely.
- Season and Serve: Stir the stew, taste and adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over each serving before serving. Leftovers can be refrigerated for up to five days and reheated on the stovetop or in the microwave.
Notes
- Browning the beef in batches helps develop better flavor and texture by ensuring proper caramelization.
- Using Yukon Gold potatoes gives a creamy texture that holds shape well after pressure cooking.
- The Guinness beer adds depth and richness to the stew, but can be substituted with a dark ale or additional beef stock if preferred.
- Be careful when doing the quick pressure release to avoid burns from the steam.
- Leftovers store well and flavors improve after a day, making this stew perfect for meal prep.
