Description
This Instant Pot Irish Stew is a hearty and comforting dish featuring tender beef or lamb stewing meat simmered with Guinness beer, vegetables, and rich beef stock. Using the Instant Pot method, this classic Irish comfort food comes together quickly and easily, resulting in a flavorful stew thickened to perfection with a cornstarch slurry or blended vegetables.
Ingredients
Scale
Main Ingredients
- 2 tablespoons oil
- 1 ½ pounds diced beef stewing meat (or lamb stewing meat)
- Salt & black pepper, to taste
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium sticks celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (11 or 12-oz) bottle Guinness beer
- 1 cup beef stock
- 1 pound waxy potatoes, peeled and cut into chunks
- 3 medium carrots, peeled and cut into chunks
For Thickening
- 1-2 tablespoons cornstarch mixed with 1 tablespoon cold water
Instructions
- Brown meat: Set your Instant Pot to the sauté mode. Heat the oil, then brown the stewing meat in 2-3 batches, seasoning with salt and black pepper as it cooks. Once browned, remove the meat from the Instant Pot and set aside on a plate.
- Start gravy: Add the diced onions, sliced celery, and minced garlic to the pot. Cook until softened, about 4-5 minutes. Stir in the tomato paste and cook for an additional minute. Pour the Guinness beer over the mixture, using a spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
- Cook stew: Continue simmering on the sauté setting until the beer has reduced by half, approximately 5 minutes. Turn off the Instant Pot, then stir in the beef stock, chopped potatoes, carrots, and the browned meat. Close the lid, set the steam valve to the ‘sealing’ position, and press the ‘stew’ button to begin pressure cooking.
- Pressure release: When the Instant Pot signals the cooking is complete, allow a natural pressure release for 15-20 minutes by unplugging the pot and letting it sit untouched. Afterward, manually release any remaining pressure and carefully open the lid.
- Thicken stew: Set the Instant Pot back to sauté mode. Stir in the cornstarch slurry (cornstarch mixed with cold water) and simmer until the stew thickens to your desired consistency. Alternatively, blend about 1 cup of the stew and stir it back into the pot for a natural thickening effect.
Notes
- Brown the meat in batches to avoid overcrowding the pot, which helps develop a better sear and flavor.
- Guinness beer plays a significant role in the stew’s flavor profile; substitute with another stout if desired.
- Natural pressure release helps the meat stay tender and juicy.
- Adjust the thickness by varying the amount of cornstarch slurry or by blending more stew.
- Use waxy potatoes such as Yukon Gold to keep the chunks intact after cooking.
