irish 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 :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/instant-pot-irish-beef-stew

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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;

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

salt

black pepper

lb chuck roast

vegetable oil

stout beer

beef broth

bay leaves

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 Irish Beef Stew might use very simple ingredients but produces the most complex flavour and tender, melt in your mouth beef.&nbsp;

Irish Beef Stew

stewing beef

onion (medium)

thyme (or 1 tsp dried thyme)

tbsp flour

water (or beef stock, divided)

440 milliliters/1 can Guinness (or other stout)

carrots (medium)

potatoes potatoes (medium)

Preheat the oven to 160C/300F

Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding.&nbsp;

Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender. Then add minced garlic and cook briefly for 30 seconds.&nbsp;

Add the flour and stir the beef, so it's coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness, one or two bay leaves, turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.&nbsp;

After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours.&nbsp;Take the lid off for the last 10 minutes of cooking.&nbsp;

Serve with bread and sprinkled with some fresh parsley for more flavour.&nbsp;

Prepare this traditional rich, thick Irish Stew recipe on the stovetop or in the slow cooker for a hearty and delicious comfort food dinner!

butter

bacon, chopped

all-purpose flour

lamb

Guinness stout or dry red wine

red wine vinegar

brown sugar

kosher salt, divided

black pepper, divided

paprika

beef broth,

onions,

carrots,

mushrooms

parsley,

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.

Pat lamb (or beef) dry with a paper towel.

Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the meat and toss to coat well. Remove coated meat from the bowl and discard any extra flour.

Sear meat in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the meat can brown without overcrowding.

Remove the meat from the pot and add the Guinness (or wine) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add bacon and meat back to the pot, along with the tomato paste, brown sugar, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.

Cover and cook, stirring occasionally, until the meat is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; stir in parsley, and season with salt and pepper, to taste. Ladle into bowls and serve. Garnish with additional fresh parsley, if desired.

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

Guinness Beef Stew

bacon

roast

onions

garlic (minced)

Guinness

celery ribs

salt and pepper (to taste)

sugar (optional, see notes below)

cornstarch

water

Preheat oven to 300f and make room on the middle rack for a large Dutch oven.  Heat a large Dutch oven to medium-low heat, then add the bacon.  Cook the bacon until most of the fat has rendered (about 8 minutes) then remove the pieces to a paper towel lined plate and set aside.

Leave approximately 4 tablespoons of bacon fat in the pot and turn the heat to medium.  Pat the beef dry then season with salt and pepper on all sides.  Sear the beef in the pot until well browned (about 8-10 minutes total time) then remove the beef to a plate.

Add the onion to the pot and saute for 5 minutes or until softened.  Add the garlic and cook for another 1-2 minutes or until fragrant.

Add the tomato paste to the pot and cook for 2 minutes, stirring frequently then add the Guinness and turn the heat to high.  Using a wooden spoon scrape up all of the brown bits and boil for 2 minutes.

Add all of the beef and bacon to the pot.  Also, add the beef stock, thyme, bay leaf, and Worcestershire sauce.  Stir it all together and bring the stew to a boil.  Once boiling, turn off the heat and cover the pot with a heavy lid.  Place the pot in the oven and cook for 90 minutes.

After 90 minutes, remove the pot from the oven and skim off and discard the top layer of fat with a large spoon.  Add the potatoes, celery, and carrots.  Return the pot to the oven without the lid and cook until the beef and vegetables are tender (about 75 more minutes).

Remove the thyme and bay leaf and any excess fat that has risen to the top.  Taste test the stew and season with salt and pepper.

If the stew isn&#39;t thick enough to your liking boil on the stovetop for 5-10 minutes to reduce and thicken.  Alternatively, bring stew to a simmer and add a cornstarch slurry and stir until thickened (about 1 minute).  Serve in bowls with crusty bread. Enjoy!

Fantastic! The perfect beef stew! My family love it.!!!

This one did not blow us away. A note about your stated prep time - it took me at least 15 to trim and cut up the roast and just as much time to clean and prep all the veggies.

This was an excellent Irish beef stew. I made it for St Patrick's Day.  The Guinness really does add a dark, almost chocolate-like intensity to the flavor.  I followed your recipe step-by-step, but added some frozen peas to the pot for the last minute of cooking (for some green color, but also to add another vegetable.)  I really loved it.

Jim/Tara:  I made this for St. Patrick's day.  Last year I made your Shepherd's pie which is excellent,  I have made it twice since.  A real treat.  This recipe was pretty amazing, I always find it interesting how few spices you use in this dish relying mostly on the ingredients and cooking technique to build flavor.  I'm a big fan of America's test kitchen (long time subscriber) and I make their Hungarian Goulash which has a lot of flavor but you use 1/4 cup paprika.  I think this recipe will replace the goulash.  My wife loved it.  We used to live in Chicago and miss all the Irish restaurants.  We now live on a lake in a rural  area in Michigan and not a lot of choices.  I've become a pretty good home cook.  The only modification I made is I bought a 3 1/2 lb chuck roast (local Walmart).  I'm glad I did.  I cut off a lot of fat.  I made it the day before, refrigerated over night.  The fat (like you said) rises to the top and I can just pick it out.  I could have added in the corn starch to thicken up the sauce, but my wife was fine without it.  I was careful not to get my pan too hot, I'm cooking on electric and didn't get quite the same browning in the pan as you did on your video but the taste was fantastic and I did not need to add sugar.  Thanks again.

Flavor is awesome but the texture of the veggies are too firm!  I would try again only add the veggies all together with meat.. otherwise they are verging on the raw side.

I made this for St. Patrick's Day and it was incredible!  The taste-tester was on-point on his rating.  We loved the smoky flavor from the bacon.  The meat was very tender.  I think it's my oven's issue but it took about 40 minutes longer to took the potatoes.    Thank you for a great recipe!

Outstanding such a depth of flavor and no bitterness, a richly flavored broth (I kept my stew on the thinner side), great recipe for a crowd.

I made this with lamb and it was outstanding!

I originally posted this comment on your YouTube video but I just had to come post it on here as well. 
FOR THE NON DRINKERS….DON’T LET GUINNESS DETER YOU….YOU CANT TASTE IT!!!
The first stage is in the oven and I am salivating!  I tested the broth because of the Guinness and it was pretty good, now I’m upset because I have to wait another hour before adding the veggies and wait another hour plus. It is smelling so good!
UPDATE: I managed to survive the delectable aroma it infused my house with while it was cooking and I am so glad I did because this was far and away the very best beef stew I’ve ever tasted AND I am the one who cooked it. I always critique my cooking but I couldn’t find fault with  this. We are having my BFF over for dinner tomorrow and having the leftovers because you’ve said it’s better…I can’t imagine how. 
My family is losing out because I am having them up for a dinner to honor my late brother’s birthday, I suggested this and other than my mom they didn’t sound enthusiastic so we are doing Mexican food, I can pretty much guarantee my brother would have preferred this. 
I agree with your son, this is definitely a ten, actually I would have gone higher like a million, lol!

I tried this recipe with chuck and it came out amazing. Question- can you use a Tri Tip cut of beef?

Hi ! 
I live in the U.S. But do not work for this blog post.  Here in the United States,, cans of tomato paste ( THICK, concentrated PASTE) come in 6oz cans (170g) So half a can is 85g. -- as stated in the recipe. This works out to be appx 5T from either a tube or a can. Other recipes on the web, use a little less. So you can adjust to your own taste But appx 5T or 85 g. Is what  this recipe is suggesting.

I am making it now. Just a few moments in the oven, and we can eat. I have tastet the sause and it is delicious.

The only reason you do not get 5 stars is the measurements. For americans, cups and ounces are ok, but for me, in Norway, it adds complexity. Do you use fluid ounces for tomato paste? Or weight ounces.

It would make me happy if you added metric measurements. Please :-)

https://www.youtube.com/watch?v=wzcF4I-WlXY

Today we're making Guinness or Irish-style beef stew.  This is a super comforting, easy recipe, that's perfect for St. Paddy's Day or any time you want something good!  Enjoy!
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INGREDIENTS
4 slices thick-cut bacon - cut into 1-inch pieces
3 pounds (1360g) chuck roast - cut into 2-inch pieces
2 medium onions - chopped
4 cloves garlic - minced
3 ounces (85g) tomato paste or half of a standard 6-ounce can
1 12-ounce bottle of Guinness
2 cups (480g) low-sodium beef stock
2 tablespoons (30g) Worcestershire sauce
4 sprigs thyme
1 large bay leaf
3 medium carrots - peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes - cut into 1-inch chunks
2 large celery ribs - chopped into 1-inch pieces
salt and pepper - to taste
1 teaspoon sugar **optional**

For cornstarch slurry (optional)
1 tablespoon cornstarch
1 ounce water

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Irish Beef Stew - Easy Comforting One Pot Recipe

Hearty beef stew made with potatoes, mushrooms, bacon and root vegetables, simmered in a rich savoury broth until tender. A classic Canadian comfort dish.

Beef Stew With Potatoes and Mushrooms

beef

celery (medium diced)

tbsp minced garlic

white potatoes (large dice)

turnip

carrots (peeled, large dice)

In a large pot over medium heat, add bacon; stir frequently. Once bacon has started to crisp, add beef to the pot and sear beef stew meat until brown on all sides. Remove bacon and beef from the pot, leaving any remaining fat.

Add oil, onions, celery and garlic and cook, stirring often until softened, 7 to 9 minutes. Add potatoes, mushrooms, turnip, carrot, and return meat back to the pot. Stir in the bay leaves, thyme, Worcestershire sauce; season with salt and pepper. Add in the beef stock, and more water if beef and vegetables are not totally covered by liquid. Bring the stew to a boil, reduce heat to medium-low, cover with a lid. Cook until the vegetables have softened and the meat is tender, 45 to 60 minutes, stirring occasionally.

Once the meat and vegetables have softened, whisk together cornstarch and cold water in a small bowl until dissolved. Remove lid and stir in cornstarch mixture, then cook for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper. Serve hot.

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