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!
Equipment
- Instant pot pressure cooker
Ingredients
- 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
Instructions
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.
Notes
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.
Nutrition
Calories: 438kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 10gCholesterol: 104mgSodium: 361mgPotassium: 1076mgFiber: 3gSugar: 4gVitamin A: 3424IUVitamin C: 12mgCalcium: 69mgIron: 6mg
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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