guinness 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)

RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours. 

Beef And Guinness Stew

beef

tsp each salt and black pepper

garlic (, minced)

onions (, chopped (brown, white

bacon (, speck

tbsp flour ((all purpose/plain, Note 3 for GF))

/ 14.9 oz Guinness Beer ((Note 1))

tomato paste

celery (,

bay leaves

thyme ((or sub with 1 tsp dried thyme leaves))

Beef and Guinness Stew

Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.

Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook garlic and onion for 3 minutes until softening, then add bacon.

Cook until bacon is browned, then stir through carrot and celery.&nbsp;

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.&nbsp;

Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

Rich Irish beef stew, made with the unmistakable flavor of Guinness and coffee.

Guinness Beef Stew

lbs boneless beef chuck

salt and black pepper, to season beef

garlic,

yellow onions, chopped

bacon, chopped

Tbsp all purpose flour

14.9 oz can Guinness Draught beer

chicken stock

carrots,

celery stalks,

parsnip, peeled and cut into 1/2" pieces ((optional))

coffee

baby Yukon gold potatoes,

Use a sharp knife to slice beef chuck into 1 1/2-2" pieces. &nbsp;Pat beef with a paper towel to dry, then season liberally with salt and black pepper. &nbsp;Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat. &nbsp;

Add beef, in a single layer, to the pot and brown on all sides. &nbsp;Be careful, as the oil may spatter. &nbsp;Remove browned beef to a plate, then repeat with remaining beef.

Lower heat to MED, then add chopped onions and garlic. &nbsp;Season with salt, and cook until softened, about 3-4 minutes. &nbsp;

Add bacon pieces and cook until browned.  Add flour and stir to combine well.  Let floured mixture cook 1 minute to remove any raw flour taste.

Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot.  Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.

Return beef to the pot and stir. &nbsp;If needed, add enough water so that the beef and veggies are nearly fully covered.

Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.

Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.

If needed, skim residual fat off the surface. &nbsp;Taste, and adjust salt and pepper as needed. &nbsp;Remove bay leaves and serve.

This mouthwatering good Irish Stew is made with tender chuck roast, carrots, onions, and potatoes in a flavorful beef gravy seasoned with rosemary and fresh thyme.

Irish Stew

flour

salt

black pepper

lb chuck roast

vegetable oil

stout beer

Worcestershire sauce

beef broth

carrots

potatoes

In large zipper bag add flour, salt and black pepper.  Add the chuck roast and shake to coat.

Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef.  Add oil when needed and scrape the bottom of the pot.  Plate the beef as you go.

Add 1 tablespoon oil and cook the onions until soft and fragrant.  Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly.  Add the stout beer and stir scraping the bottom of the pan to deglaze it.  Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated).  Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.

Add the carrots, potatoes and thyme.  Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender.  If the mixture becomes too thick add a little more beef broth or water.  Remove the bay leaves prior to serving.

Such an easy recipe to follow! Thank you for sharing this!

I made a vegan version of this in my slow cooker. I will have to try your flavourings by adding rosemary and bay leaves next time I make it.

soo hearty and comforting dish! We loved every single bite!

Prepared this stew for my parents, my step-dad is Irish and he loved it! Said the herbs gave it something extra :)

Now the weather is going to start getting cooler, this is the perfect stew to fill up on!

Yum, this sounds amazing! Pinning to try during the cold months!

I`d love a good Irish stew at home. I often see it on movies but thanks for this, I can make it on my own

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!

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 savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots with a rich Guinness broth. It&#x27;s easy to make and delicious served with a side of soda bread

Vegan Irish Stew

(136 grams) vital wheat gluten

(27 grams) chickpea flour

yeast

(120 grams) vegetable broth

tbsp (15 grams) soy sauce

tsp liquid smoke (optional)

yellow onion, chopped

tbsp flour

vegetable broth (ideally beef-less broth)

Guinness Stout

thyme (or 1 tsp dried)

carrots, 1-inch dice

worcestershire sauce

salt and pepper

Mix together the dry ingredients for the seitan,...

Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.

Heat a large cast iron or nonstick skillet...

Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.

Heat a large heavy bottomed stock pot or...

Heat a large heavy bottomed stock pot or Dutch oven over medium heat and add another teaspoon of oil to the pan. Add the onions and a pinch of salt and sauté until the onions until lightly caramelized, about 10-15 minutes.

Add the garlic and bay leaves, and let...

Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.

Remove the bay leaves and thyme sprigs, add...

Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!

Vegan Irish Stew with Guinness, hearty veggies, and flavorful herbs is an easy-to-make, one-pot meal that is delicious as can be and ready in no time! See notes for making this recipe GF.

onion,

garlic cloves, minced

celery,

– 24 oz. mushrooms (pref. brown), sliced in half

lb. baby potatoes

rosemary (or 1 sprig of fresh)

(16 ounces) Guinness beer (2 cups)

vegetable broth (pref low-sodium)

pink salt + pepper,

Saute

In a large dutch oven or pot, add the oil or water and saute the onion, carrots, and celery for 5 minutes. Add the garlic and saute for 1 minute more. Add the mushrooms and continue to saute for 5 &#8211; 7 minutes until the mushrooms start to sweat.

Add the flour

, and stir into the veggies until no flour streaks are visible.

Simmer

Add the potatoes, tomato paste, stout beer, vegetable broth, and herbs, and give a good stir. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove bay leaves, and herb stems before serving.

Serve

Enjoy in a bowl with a side of crusty bread to soak up the juices. Alternatively, ladle over noodles, quinoa, farro, or cauliflower mash.

Store

Leftovers can be kept in the refrigerator in a sealed container for 5 &#8211; 6 days. Freeze for longer storage, 3 &#8211; 4 months, using freezer-safe containers. Let thaw before reheating. Reheat on the stove over low or in the microwave.

I loved this recipe!! Really affordable to make and sooo creamy &amp; delicious.

I made it with homemade veggie broth, no tomato paste, and substituted sweet potatoes for the potatoes because my son is allergic to nightshades. And since I try to avoid wheat, I used the bit of oat flour I had and some garbanzo flour. It came out wonderful! Thanks for this great recipe, I will make it again and again.

I'm obsessed with this stew!  I made a batch, intending to freeze it, but ended up eating the whole pot in just a few days.  I did substitute a dry red wine (Malbec) for the stout, which added richness and depth, but I'm sure stout or vegetable broth would be just as delicious.  I am making another batch today, and we'll see if any of it makes it to the freezer. 😉 Thank you so much!

Your Vegan Irish Stew recipe is pure comfort food. The combination of herbs and veggies made it so flavourful. Thanks for sharing such a delicious and comforting recipe.

Very moreish stew. Absolutely loved it. Cheers for the recipe,Will definitely be making again.

I think I would omit the Guinness next time. I feel like it gave the stew a bitter aftertaste.  Otherwise it’s great!

Just made the switch to the vegan lifestyle this month. This was one of my first vegan meals, and I ate two bowls so quickly I burned my mouth, haha. Thanks for the recipes!

Looks great but what could I substitute the alcohol with.  I stay away from alcohol.  Thanks

Pub-Style Beef &amp; Guinness Pie

sirloin,

TBs butter

garlic cloves,

– 3 TBs fresh rosemary, minced

TBs fresh thyme, minced

beef stock

14.9 oz can of Guinness

steak sauce

egg, whisked

Heat a large saucepan or Dutch oven over medium heat. When hot, work in batches to quickly sear the beef on all sides ~ NOTE: do not cook the beef through, only lightly brown and flip to the next side. Work in batches to ensure you don’t let any meat overcook. Remove the meat and place in a bowl. Set aside.

Heat the olive oil and add in the onions, scrapping the bottom to kick up any browned bits. Cook for about 3 minutes, stirring often. Add the carrots and celery and cook. Lightly sprinkle with salt. Cook 6 minutes, stirring often. Add the garlic, rosemary, and thyme. Cook until fragrant ~ about 30 seconds.

Add the butter and melt. Stir then sprinkle the flour over the top. Stir thoroughly to fully saturate the flour. Slowly add the beef stock, stirring constantly, until fully incorporated with the flour. Add the Guinness, Worcestershire sauce, and steak sauce. Return the beef with any juices and stir to combine. Bring the sauce to a simmer and season to taste with salt and pepper. Lower the heat to low and let simmer, stirring occasionally, for about 30 minutes.

On a lightly floured surface, roll the puff pastry out to about a 13” to 14” square. Prepare single serve Dutch ovens or ovenproof bowls by cutting out puff pastry circles to fit the width of the bowls. Cut 2 steam vents about 1” long in the center of the pastry.

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Irish Stew

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Top 8 guinness stew recipes from across the web

The most viewed guinness stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Irish Beef Stew

Beef And Guinness Stew

Guinness Beef Stew

Irish Stew

Guinness Beef Stew

Vegan Irish Stew

Vegan Irish Stew

Pub-Style Beef &amp; Guinness Pie

The most viewed guinness stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pub-Style Beef & Guinness Pie