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Hearty Instant Pot Guinness Beef Stew

Hearty Instant Pot Guinness Beef Stew

A delicious one pot Irish meal, this Instant Pot Guinness Beef Stew is hearty and savory, packed with potatoes, carrots and mushrooms.
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Prep Time 8 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 28 minutes
Servings: 6
Course: Dinner
Cuisine: Irish
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 lbs lean beef stew meat (round chuck), cut into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 8 ounces sliced cremini or baby bella mushrooms
  • 1 large yellow onion, diced (about 2 cups)
  • 2 sticks celery, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons tomato paste
  • 1 can (14.9 ounces) Guinness or other stout beer
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup beef stock
  • 1.5 lbs yukon gold potatoes (about 4), peeled and cut into bite-sized pieces
  • 4 to 5 carrots, peeled or scrubbed, and cut into 1/2-inch rounds
  • 3 tablespoons cornstarch

Equipment

  • Instant Pot

Method
 

Instructions
  1. Season beef with salt and pepper. Turn Instant Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on each side, or until browned. Set beef aside.
  2. Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on each side. Set cooked mushrooms aside.
  3. Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and continue sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
  4. Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
  5. Secure lid, make sure valve is set to sealing, and set Instant Pot to Meat/Stew function for 30 minutes. Use quick release valve to release steam.
  6. Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for four minutes. Use quick release valve to release steam.
  7. In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will continue to thicken as it sits).
  8. Remove bay leaves and thyme. Add salt and pepper, to taste.