guinness beef stew

Celebrate St Patrick's Day with this Pot-in-Pot Guinness Instant Pot Irish Beef Stew &amp; Mashed Potatoes Recipe. This Rich &amp; Hearty Pressure Cooker Irish Beef Stew with deep flavor &amp; thick gravy is a delicious adult treat you don't want to miss! ;)

Instant Pot Irish Beef Stew

chuck steak ((1.5 inches thick))

cremini mushrooms (, quartered)

onion

garlic

shallot (, roughly minced (Optional))

carrots (,

russet potato (,

thyme

rosemary

bay leaf

70% dark chocolate

olive oil

(12 grams) all-purpose flour

(250 milliliters) Guinness draught

Italian parsley

½ cup (125 milliliters) unsalted chicken stock

(15 milliliters) Worcestershire sauce

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

(16 grams) tomato paste

Yukon gold potatoes (, halved)

100 ml whole milk

unsalted butter

salt & pepper

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Prep Ingredients: You can prep the ingredients while the pressure cooker is heating up. You should have about 25 mins including the time to brown the chuck steak.

Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Make Umami Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (16g) tomato paste with 1/2 cup (125ml) unsalted chicken stock.

Sauté Vegetables: Add 1 tbsp (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions &amp; shallots and sauté until soften (~1 min). Add minced garlic cloves and stir for roughly 30 secs until fragrant. Add in the quartered mushrooms and sauté for another 3 mins. Season with salt and freshly ground black pepper if desired.

Deglaze: Pour in 1/2 cup (125ml) Guinness draught and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ½ cup (125ml) Guinness draught.

Pressure Cook Vegetables: Add 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary, 12g 70% dark chocolate, russet potato chunks, carrot chunks and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid carefully.

Cut Chuck Steak: While the vegetables are pressure cooking, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1.5 tbsp (12g) flour in mixing bowl and mix well with the stew meat.

Pressure Cook Irish Stew &amp; Yukon Gold Potatoes: Remove half of the carrot chunks &amp; all mushrooms from pressure cooker and set aside. Place beef stew meat and all its juice in pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Layer a stainless-steel bowl filled with halved Yukon gold potatoes on top. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Remove and set aside the stainless bowl.

Thicken Beef Stew and Add Vegetables: Discard bay leaf and the herbs. On medium heat (Instant Pot: press Sauté button), breakdown the mushy russet potatoes with wooden spoon. Stir to thicken the stew. Add sautéed mushrooms, and the previously set aside carrots in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.

Make Mashed Potatoes: It may be a good idea to drain &amp; transfer the potatoes to a larger mixing bowl. Mash the cooked potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt &amp; pepper.

Serve: Garnish with Italian Parsley. Serve Irish beef stew with mashed potatoes.

https://www.youtube.com/watch?v=YmGsafbvUHE

Short Instant Pot Pressure Cooker Recipe tutorial on How to make this Guinness Instant Pot Irish Beef Stew & Mashed Potatoes Recipe. 

This Rich & Hearty Pressure Cooker Irish Beef Stew with deep flavor & thick gravy is a delicious adult treat you don’t want to miss!

This is a one-of-a-kind “One Pot Meal” using the Pot-in-Pot Method, which means you can make both the Irish Beef Stew AND the Mashed Potatoes separately in the same pot at the same time. Super convenient trick to learn! 

Time to grab your Instant Pot Electric Pressure Cooker and learn how to make this Guinness Instant Pot Irish Beef Stew & Mashed Potatoes Recipe! 

Enjoy :)

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Instant Pot Irish Beef Stew & Mashed Potatoes (Pot-in-Pot)

Warming and delicious, this Guinness beef stew with vegetables is a hearty comfort food classic and is perfect served with Irish soda bread for dinner.&nbsp;

Instant Pot Guinness beef stew

stewing beef ((Chuck, shin, etc.))

onions (finely chopped)

carrots

celery ribs (finely chopped)

garlic (thinly sliced)

tomato paste

Worcestershire sauce

500 ml (2 cups) Guinness stout

beef stock

flour

salt and pepper

potatoes

Set the Instant Pot to the saute function.&nbsp;

Add a few tablespoons of oil and add the beef in batches. Brown well on all sides then remove and set aside.&nbsp;

Add the onions, carrots and celery. Saute for 5 minutes then add the garlic, herbs and tomato paste. Cook for 1-2 minutes.&nbsp;

Add the beef, stock, Worcestershire sauce and Guinness. Close the lid and move the valve to &quot;sealing&quot;. Cook on the meat setting for 30 minutes. 

After 30 minutes, quick release the pressure and add the potatoes. Seal the lid again and cook on high pressure for 10 minutes.&nbsp;

Allow the pressure to release then set to the saute function. Allow the stew to simmer then stir in the flour and water mixture. Allow to simmer for 5 minutes until the stew has thickened. Season to taste and serve.&nbsp;

Homemade Guinness beef stew is homey and comforting. It&#039;s also so easy to make, you&#039;ll wonder why anyone would think to ruin it in a can.

Guinness Beef Stew Recipe

neutral oil

lb boneless cross-rib roast

salt

black pepper

onion (coarsely chopped)

mushrooms

Guinness stout

paprika

lb baby potatoes

cornstarch

water

In a large skillet, heat the oil until shimmering. Add the beef cubes, in batches, if necessary to avoid crowding. Season generously with fine sea salt and freshly ground black pepper.

Brown the cubes, turning as necessary. When all the cubes are browned, transfer them to the crock of a 6-quart slow cooker.

Add the onion and mushrooms to the drippings in the skillet and cook over high heat, stirring, until the vegetables are tender, lose their liquid, and the drippings start to thicken.

Pour in the beer, paprika, thyme, bay leaf, and 1 teaspoon salt. Simmer this mixture for 4 minutes. Transfer the vegetables and broth to the crock.

Add the potatoes and carrots and stir to combine.

Cook on low for 6 to 8 hours or until the vegetables and meat are tender.

If you'd like to make this recipe in advance, you can store the cooked stew in the refrigerator for up to 4 days or in the freezer for up to two months.

To make in the slow cooker:

Turn the machine to saute and heat the oil until shimmering. Season the beef cubes with salt and pepper and brown them, in batches if necessary to avoid crowding, in the hot oil. When all the cubes are browned, transfer them to another dish for a few minutes.

Add the onion and mushrooms to the drippings in the pot and cook on saute, stirring, until the vegetables are tender, lose their liquid, and start to brown slightly.

Pour in the stout, and add the paprika, thyme, bay leaf, and 1 teaspoon salt. Return the beef cubes to the pot. Stir. Add the small whole potatoes and then the carrots. Do not stir. Leave these layers as is.

Secure the lid and close the pressure valve. Set the machine for 25 minutes manual and then allow a 10 minute natural release before releasing the pressure and taking off the lid.

If the juices are very thin, you can thicken then by stirring in a slurry of cornstarch and water. This will thicken the hot juices. Stir, taste for salt and pepper, adjust the seasonings to taste and serve.

To make in the electric pressure cooker:

This Guinness Beef Stew recipe is made on the stovetop in a Dutch oven and packed with flavour. Whip up a batch for St. Patrick&#039;s Day or any day you&#039;re craving a delicious bowl of comfort food!

Guinness Beef Stew

beef

garlic (minced)

all purpose flour

white pepper

Guinness Draught Stout

beef broth, or beef stock

bay leaves (remove before serving)

parsley

Cut the beef into cubes and pat dry with a paper towel.

Add olive oil to the Dutch oven and turn heat on to high while you sear the meat. Add the meat to bottom in batches. Don&#039;t overcrowd the pot or the meat will steam and not sear. Use tongs and work in batches, removing seared pieces to a plate as you work. Sear all sides of all the meat until it&#039;s all browned to perfection. Transfer all the meat to the plate while you cook the onions.

Add the onions to the pan and cook over medium high heat until they begin to turn amber in colour. Then add the garlic and cook for one minute longer. Add the meat back into the pot and stir well.

Toss the flour, salt and pepper into the pot and stir until the flour coats all the meat evenly. This should only take about 1 to 2 minutes.

Add the tomato paste to the bottom of the Dutch oven and stir until it incorporates well.

Then, pour the Guinness into the Dutch oven and use a wooden spoon to loosen any brown bits on the bottom of the pan. That will add so much flavour to your stew.

Add the beef broth and bay leaves but not the veggies yet. Bring everything to a boil then cover and simmer for 30 minutes

Uncover the pot carefully and add the carrots and potatoes. Place the lid back on and continue to simmer for another 1 1/2 hours. It&#039;s done when the veggies are soft but not mushy.

Remove lid and simmer for another 30 minutes. This will allow the stew to thicken a bit more. If you like yours thinner in consistency you can skip this step.

Pull out the bay leaves and discard them.

Serve!

This easy Guinness beef stew recipe features tender meat, filling veggies, and plenty of robust flavors. It's hearty, flavorful, and super comforting.

Easy Guinness Beef Stew Recipe

bacon,

-1/2 pounds boneless beef chuck,

-1/2 teaspoon salt,

black pepper, divided

onions,

garlic,

Guinness (or another dark beer)

carrots,

celery,

white sugar

chicken stock,

Fry the bacon over medium-high heat for 3 to 4 minutes in a heavy skillet. Stir regularly while cooking. When the bacon is crispy and fully browned, remove it from the heat, place it in a large stew pot, and save the leftover bacon fat for the next step.

Season the beef chuck cubes with 1 teaspoon of salt and black pepper, then add them to the skillet with the bacon fat. Sear the meat on high heat for approximately 5 minutes or until the meat is browned on all sides.

Transfer the beef to the stew pot with the bacon, and again, don’t discard the bacon fat in the skillet.

Lower the heat to medium and sauté the onions in the fat. Add a pinch of salt to season, and stir continuously for approximately 5 to 8 minutes, until the onions start to brown.

Add the garlic, and cook for 1 minute more. Then slowly pour the beer into the skillet.

Stir continuously with a wooden spoon. Be sure to scrape the edges of the skillet to get any browned food bits back into the mixture.

Pour the onion and beer mixture into the stew pot. Then, add the tomato paste, carrots, celery, thyme, sugar, and 1/2 teaspoon of black pepper. Stir well.

Add enough chicken broth to cover everything in the stew pot. Stir gently and bring the stew to a gentle simmer. Adjust the heat to low, and place a lid on the pot.

Simmer the stew over low heat for approximately 2 hours or until the beef is tender enough to pull apart with a fork. Check on it occasionally, stirring and removing the fatty foam from the top if desired.

Once the beef is tender, remove the lid and adjust the heat to medium-high. Allow the stew to reach a low boil, then cook for an extra 15 to 20 minutes until it thickens.

Carefully remove the thyme sprigs, and discard them. Add extra salt and pepper to suit your tastes.

Transfer to serving bowls and enjoy!

(Optional serving method) If serving over mashed potatoes, arrange them in a ring in a serving bowl. Then, pour the stew into the center, and enjoy!

Tender, delicious Irish Beef Stew cooked in a Dutch Oven on the Traeger!

Traeger Irish Beef Stew

chuck

carrots (3/4”)

celery

bay leaves

(16 oz) Guinness beer

Preheat your Traeger to 225°F.

Cube your chuck roast and season well with...

Cube your chuck roast and season well with salt and pepper.

Place onto a grill-safe baking mat (link below...

Place onto a grill-safe baking mat (link below in recommended products section) or on a baking sheet, and smoke for 45 minutes.

Take a Dutch oven and add in the...

Take a Dutch oven and add in the oil. Heat over medium-high heat.

Remove the chunked chuck from the grill and...

Remove the chunked chuck from the grill and add to the hot Dutch oven. Let the meat brown on all sides.

Add the garlic and onion and sauté for...

Add the garlic and onion and sauté for 5 minutes.

Add the carrots, celery, bay leaves, beef stock,...

Add the carrots, celery, bay leaves, beef stock, and beer to the pot. Cover and cook for 2 hours on the stovetop over medium heat. (The stew should be lightly simmering.)

Add the baby potatoes and parsley to the...

Add the baby potatoes and parsley to the pot, cover, and cook for 45 minutes.

Taste and add additional salt as needed. This...

Taste and add additional salt as needed. This will vary according to your personal taste and also what type of beef stock you use.

Thicken with a corn starch roux (if desired,...

Thicken with a corn starch roux (if desired, see notes.)

Hello friends! This Beer Beef Stew is a hearty and comforting dish that combines the rich flavors of Guinness beer, tender beef, and aromatic herbs. Inspired by Marco Pierre White&#039;s recipe, it features a delightful addition of prunes for a touch of sweetness. Serve it with creamy mashed potatoes for the ultimate comforting meal. Mmmmm this is good! So what are we waiting for? Let&#039;s get cooking!

Irresistible Beer Beef Stew Recipe: Comfort Food at Its Best!

Clarified Butter

Bacon,

Onion,

Fresh Thyme Leaves, chopped

Fresh Rosemary, chopped (or substitute with oregano)

4-5 Garlic cloves, thinly sliced

28 ounces, peeled Italian Tomatoes, drained

15 ounces, Guinness Beer

Celery, diced

Carrots, diced

Beef Stock

Pitted Prunes (optional)

Salt and Black Pepper

oz Cooked Roux

All-Purpose Flour

Prepared Mashed Potatoes

Parsley herbs

Prunes

In a large fry pan, heat the clarified butter. Once hot, add the beef chunks and season them with salt and black pepper. Sear the beef chunks in batches until they have a golden-brown crust from the Maillard reaction.  Avoid overcrowding the pan to ensure proper browning.

Remove the seared beef and set aside.

Step 1. Sear the Meat:

In a large Staub Dutch Oven or oven-safe dish, sauté the diced bacon over medium heat until it starts to render its fat. Add the chopped onion and cook until light golden brown.

Incorporate the fresh thyme, rosemary, and sliced garlic; sauté until fragrant.

Step 2. Prepare the Aromatics:

Add the drained tomatoes, Guinness beer, leeks, celery, and carrots to the pot. Introduce the reserved seared beef and pour over the beef stock.

Add the prunes and adjust salt and pepper to taste.

Step 3. Add the Tomatoes, Guinness Beer, and the Seared Beef:

Bring the mixture to a simmer, then cover with a lid. Transfer to the preheated oven and let it cook for about 2.5 hours.

Step 4. Simmer then Slow Cook in the Oven::

Around 45 minutes before the stew is ready, remove it from the oven. The beef should start to be more tender but not yet fall apart when tested with a fork.

Gradually stir in the prepared roux (or enough flour) to thicken the stew to your preference. Ensure the flour is well incorporated.

Return the pot to the oven and continue cooking until the stew reaches your desired thickness, and the meat falls apart easily when tested with a fork.

Step 5. Thicken the Stew:

Serve the stew hot, accompanied by a generous portion of mashed potatoes. Garnish with fresh herbs and, if desired, additional prunes for a unique touch.

Enjoy your meal!

Step 6. Serve and Enjoy!

Guinness beef stew with carrots, potatoes, chuck roast, and thyme is a hearty and comforting stew loaded with wonderful flavor and texture.

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