Instant Pot Irish Guiness Beef Stew
Stew meat and veggies are pressure cooked in Guinness beer to create a delicious savory dinner.
- 1.25 pounds stew beef cubed
- Salt and Pepper (for seasoning beef)
- 2 tbsp flour
- 2 tbsp butter
- 1/2 tsp sea salt
- 4 cloves garlic minced
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 tbsp tomato paste
- 14 oz frozen pearl onions (1 bag)
- 10 oz mushrooms (sliced)
- 1 pound carrots (sliced)
- 1 pound potatoes (peeled and chopped into 1 inch cubes)
Place the stew meat in a large bowl and season generously with salt and pepper. Add the flour to the bowl with meat and stir to coat.
Turn on the sauté function on the Instant Pot. Add butter. Once it melts add the stew meat. Brown the meat for about 2.5 minutes per side for a total of 5 minutes: flip only once to get a nice brown color.
Making Beef Stew Broth:
Pour the beef broth into the pot and stir into the bottom of the pot to get all brown bits off. Next add beer, the Worcestershire sauce, soy sauce, brown sugar, salt, minced garlic, tomato paste, rosemary, thyme, and tomato paste.
Add carrots, potatoes, pearl onions and mushrooms to the Instant Pot. Mix them well with the remaining ingredients in the pot.
Instant Pot Instructions:
How to release pressure:
Turn venting valve to "Venting" position (make sure to keep your face away from the pot). You might have lots of steam shoot out of the valve. After it's done, turn lid to "Open" position and carefully open the pot.
Give the stew a good stir, taste, and adjust the salt if needed. Serve hot.
Calories: 300kcal | Carbohydrates: 49g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1075mg | Potassium: 1378mg | Fiber: 9g | Sugar: 15g | Vitamin A: 19295IU | Vitamin C: 32.5mg | Calcium: 135mg | Iron: 6.6mg