Beef and Guinness Stew Pressure King Pro
This is the only recipe you would need for making this comforting and hearty instant pot Guinness beef stew. Bold statement I know but it is the truth! Why wait hours to make this tender melt in the mouth beef stew in a slow cooker when you can make it in an instant pot half the time?
The depth of flavour from the gravy thanks to the Guinness beer is out of this world, mop it up with some freshly baked Irish soda bread or serve over some fluffy mashed potatoes! If these are the only dishes you make for St Patrick's day, you are sorted, the whole family would thank you for it.
Beef and Guinness Stew Recipe
Who said you have to wait a whole year to make this Irish beef and Guinness stew? This beef stew recipe is not for St Patrick's day alone, it is perfect all year round especially on a cold winter night and dinners generally.
As much as I wanted to claim this recipe is the traditional Irish beef stew, I can't as traditional Irish stew uses lamb meat, apart from that everything about my recipe is on point. I made this instant pot recipe in two stages, so the vegetables used doesn't go mushy. Let me share with you why we love this instant pot Guinness beef stew recipe
Why This Instant Pot Guinness Beef Stew Recipe Is So Good
- This is a dump and go and go recipe and the only job here is browning the stew beef chucks and you can decide to only sear one side making your job quicker or skip this step altogether.
- No need babysitting this hearty Irish beef stew. It is easy, quick and foolproof. Scout honour, this is one of the best comfort foods you can make in your electric pressure cooker.
- The beef is so tender that you would think it's been simmering on the stove top or slow cooking in a crockpot for hours.
- The Guinness beer added to this stew gives the gravy a great depth of flavour and it tastes so amazing. You can be sure the whole family would love this especially when you pair them with some fresh crusty bread like Irish soda bread (recipe coming soon)
- You only need a handful of kitchen staple ingredients to make the recipe
Ingredients
Beef chucks: I find shop bought pre-cut stew beef too small. I prefer using a roasting beef joint for this recipe, that way I can cut it into preferred sizes, and it produces the best tender, flavourful melt in the mouth meat.
Onions
Garlic cloves
Vegetable oil: substitute with olive oil
Bacon: I used pancetta
Celery
Potatoes
Carrots
Chicken stock: you can also use beef stock
Guinness beer
Fresh thyme
Worcestershire sauce
Tomato puree
Salt and ground black pepper
Bay leaves
Cornflour slurry or flour
How To Make The Best Instant Pot Guinness And Beef Stew
This recipe is in two stages, first you pressure cook the beef and then add the potatoes and carrot at the later stage, so they don't go mushy. These are the stages saute beef-pressure cook beef-add veggies-enjoy
Stage 1
Season the stew beef with salt and ground pepper and mix to combine.
Turn on your instant pot and select the saute function, add vegetable oil and heat until hot. Add the beef chunks and seal in batches until brown. Remove and set aside on a plate.
Add chopped onions, garlic and pancetta (if using) and saute until onion becomes soft and translucent, in the process, scrape the browned bits stuck on the bottom of the pot. Then add the celery and continue to saute for another minute.
Followed by the browned beef chunks then mix to combine. Add the tomato and Guinness beer, Worcestershire sauce and stir until well combined. Add chicken stock and give a final stir. Add bay leaves and few springs of thyme in the pot.
Cover the instant pot securely and turn the valve to the seal position. Select manual or pressure cook function and cook on high pressure for 15 minutes. When the cooking cycle is completed, leave to natural pressure release for 5 minutes then do a quick pressure release
Stage 2
Open the pressure cooker, stir the beef stew then add the chopped carrot and potatoes. Cover the instant pot securely the second time setting the valve to the seal position and cook on manual or high pressure for 2 minutes. After the cooking cycle is completed, leave to natural pressure release for 5 minutes then quick release the remaining pressure.
Remove the thyme springs and carefully mix to combine to avoid breaking up the potatoes. Check for the thickness of the stew and if it is to your liking, serve as it is or thicken using cornflour slurry or flour slurry. Use the saute function for this bit. serve warm with a side of a fresh loaf of bread, dinner rolls and a sprinkle of shredded cheddar cheese.
What Is The Best Beef For Stew?
The simple answer is to use a cheap cut of beef made of lean muscles. Here in the UK, I usually buy from butchers or supermarkets. I but chuck roasting joint as it is good for slow cooking. This type of beef cut shouldn't come out tough after cooking for a long time. You can choose from brisket, beef shoulder, shin, skirt steak or top rump.
Best Potato For Soup And Stew
Any type of potatoes that usually hold up their shape when cooked are good for stew or soups. You can choose from Desiree, baby potatoes, Maris piper (all-rounder potato popular in the UK), rooster, kind Edward, Yukon gold and the likes.
How to Store
This recipe stays fresh for up to 7 days in the fridge under the right temperature in an airtight container.
Beef stew freezes well too. Leave to cool completely then portion in airtight containers or Ziploc freezer bag and store for up to 3 months
Tips
- Cut the potatoes and carrots into big chunks so it doesn't fall easily or go mushy in the stew.
- Add mushroom for extra flavour. You can also add frozen peas to this recipe just make sure it is added to the stew when it is cooked and still, leave for a few minutes and it would be ready to eat.
Other Recipes on The Blog You Would Love
Instant pot chicken cacciatore
Pressure cooker creamy broccoli soup
Easy garlic bread
Instant pot chili
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Instant Pot Guinness Beef Stew (Beef and Guinness Stew)
This is the only recipe you would need for making this comforting and hearty instant pot Guinness beef stew. Bold statement I know but it is the truth! Why wait hours to make this melt in the mouth beef stew in a slow cooker when you can make it in an instant pot half the time? The depth of flavour from the gravy thanks to the Guinness beer is out of this word, mop it up with some freshly baked Irish soda bread or serve over some fluffy mashed potatoes!
-
Instant pot pressure cooker
- 2 lb Beef chucks about 1kg
- 1 medium onion chopped about ½ cup
- 4 large garlic cloves chopped
- 3 tablespoons vegetable oil or substitute with olive oil
- 70 g pancetta
- 2 celery stalks
- 2 cups potatoes about 1lb
- 2 large carrots
- 500 ml chicken stock you can also use beef stock
- 330 ml Guinness beer
- Fresh thyme
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato puree
- Salt and ground black pepper
- 2 bay leaves
- 1 tablespoon cornflour or as needed
Stage 1
-
Season the stew beef with salt and ground pepper and mix to combine.
-
Turn on your instant pot and select the saute function, add vegetable oil and heat until hot. Add the beef chunks and seal in batches until brown. Remove and set aside on a plate.
-
Add chopped onions, garlic and pancetta (if using) and saute until onion becomes soft and translucent, in the process, scrape the browned bits stuck on the bottom of the pot. Then add the celery and continue to saute for another minute.
-
Followed by the browned beef chunks then mix to combine. Add the tomato and Guinness beer, Worcestershire sauce and stir until well combined. Add chicken stock and give a final stir. Add bay leaves and few springs of thyme in the pot.
-
Cover the instant pot securely and turn the valve to the seal position. Select manual of pressure cook function and cook on high pressure for 20 minutes. When the cooking cycle is completed, leave to natural pressure release for 5 minutes then do a quick pressure release
Stage 2
-
Open the pressure cooker, stir the beef stew then add the chopped carrot and potatoes. Cover the instant pot securely the second time setting the valve to the seal position and cook on manual or high pressure for 2 minutes. After the cooking cycle is completed, leave to natural pressure release for 5 minutes then quick release the remaining pressure.
-
Open the IP, remove the thyme springs and carefully mix to combine to avoid breaking up the potatoes. Check for the thickness of the stew and if it is to your liking, serve as it is or thicken using cornflour slurry or flour slurry. Use the saute function for this bit. serve warm with a side of a fresh loaf of bread, dinner rolls and a sprinkle of shredded cheddar cheese.
Tips
- Cut the potatoes and carrots into big chunks so it doesn't fall easily or go mushy in the stew.
- Add mushroom for extra flavour. You can also add frozen peas to this recipe just make sure it is added to the stew when it is cooked and still, leave for a few minutes and it would be ready to eat.
Calories: 438 kcal Carbohydrates: 20 g Protein: 40 g Fat: 20 g Saturated Fat: 10 g Cholesterol: 104 mg Sodium: 361 mg Potassium: 1076 mg Fiber: 3 g Sugar: 4 g Vitamin A: 3424 IU Vitamin C: 12 mg Calcium: 69 mg Iron: 6 mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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