Irish Stew (Instant Pot / Pressure Cooker)
Thick, hearty, and pretty easy to make, this Irish Stew might be just what you are looking for to help celebrate the Luck of the Irish! And I’m at it again, trying to retain my Irish Card by cooking with Guinness. Last time I tried this, it ended very poorly (Guinness Meatballs [https://youtu.be/IbzRiwQK6OM] and Guinness Chocolate Cake [https://youtu.be/3O3rmQDLOiI] so why oh why would I try it again? Because I obviously like to torture myself! Well, okay, maybe I just really want to have my card reinstated.
Print your Irish Stew recipe here:
Irish Stew
Ingredients
- 1 Tablespoon olive oil
- 1 1/2 pounds stew meat
- 1 sweet onion
- 2 cloves garlic
- 1 bottle Guinness beer
- 2 cups beef stock
- 2 1/2 Tablespoons tomato paste
- 1 Tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 ribs celery sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 pound carrots
- 1 1/2 pounds potatoes
- 1 Tablespoons cornstarch
- 1 Tablespoon water
Instructions
- Turn the Instant Pot to saute and add olive oil. Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
- Add the diced onion to the Instant Pot and cook until it just starts to caramelize. Add the garlic for the last 30 seconds of cooking. When the onions have started to caramelize add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the beer and onion mixture cook for 2-3 minutes.
- Add the browned beef, beef stock, tomato paste, Worcestershire, salt, pepper, celery, thyme, and bay leaves to the Instant Pot.
- Set the pot to the Stew setting and cook for 30 minutes. When the time is up do a quick release of the pressure.
- Remove the bay leaves and thyme. Add the carrots and potatoes and cook on high pressure for 4 minutes. Do a quick release when the time is up.
- If you would like a thicker stew mix together corn starch and water and stir it into the stew. The stew will thicken upon standing.
- Serve warm with a hearty bread and garnished with fresh thyme
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