Flavorful Instant Pot Irish Beef Stew

When the weather starts cooling down, there’s nothing I crave more than a warm, comforting Irish stew. But standing over the stove for hours? Not exactly my idea of a relaxing evening. That’s why I’ve fallen in love with making this beef stew in my Instant Pot. It gives me all those cozy feelings I remember from traditional recipes, but in about a third of the time.

I started making this version after my kids complained about waiting so long for dinner on chilly nights. Now, I can throw everything into the pot when I get home from work, and before anyone can ask “Is dinner ready?” for the tenth time, we’re sitting down to bowls of tender beef and vegetables in rich gravy. Plus, using just one pot means cleanup is a breeze – always a win in my book!

Whether you’re new to pressure cooking or you’re just looking for an easier way to make this classic comfort food, this recipe is a great place to start. The flavors are exactly what you’d expect from a traditional Irish stew, just without all the fuss.

What Kind of Beef Should I Use?

For a rich and tender Irish stew, you’ll want to look for meat specifically labeled as “stewing beef” or “beef chuck.” These cuts come from the shoulder area of the cow and have just the right amount of marbling to become fork-tender after pressure cooking. While you might be tempted to go for a leaner, more expensive cut, the tough, collagen-rich fibers in chuck actually work better for stews because they break down during cooking to create that melt-in-your-mouth texture. When you’re at the store, look for pieces that are well-marbled with fat and try to choose meat that’s been cut into similar-sized chunks (or cut them yourself at home) to ensure even cooking.

Options for Substitutions

This Irish stew is pretty adaptable – here’s what you can swap if needed:

• Stout beer: If you prefer not to use beer, you can replace it with additional beef stock plus 1 tablespoon of balsamic vinegar to get that deep, rich flavor. Non-alcoholic stout works great too!
• Stewing beef: While beef chuck is ideal, you can use other tough cuts like bottom round or brisket. Just make sure it’s well-marbled for the best results.
• Russet potatoes: Yukon gold or red potatoes are good alternatives. If using waxy potatoes, they’ll hold their shape better, so you might want to cut them slightly smaller.
• Fresh thyme: No fresh thyme? Use 1 teaspoon dried thyme instead. The general rule is to use half the amount when switching from fresh to dried herbs.
• Cornstarch: For thickening, you can use flour (double the amount) or arrowroot powder (same amount as cornstarch). Just remember to mix with cold water first to prevent lumps.
• Fresh parsley: While fresh herbs give the best flavor for garnish, you can skip the parsley or use fresh chives or green onions instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot Irish Beef Stew is skipping the crucial step of browning the meat – taking an extra 10 minutes to sear the beef in batches creates deep, rich flavors that make your stew truly memorable. Another common error is overcrowding the pot during the browning process, which leads to steaming instead of searing – work in small batches and give each piece of meat enough space to develop a nice crust. When adding the beer, make sure to scrape the bottom of the pot thoroughly with a wooden spoon to release all the browned bits (fond), otherwise you might get the dreaded “burn” notice on your Instant Pot. For the perfect texture, resist the urge to cut your vegetables too small, as they’ll cook faster under pressure and might turn mushy – aim for chunky, 1-inch pieces that will hold their shape while still becoming tender.

What to Serve With Irish Beef Stew?

This hearty Irish stew is practically a meal on its own, but a few simple sides can make it even better! Fresh, crusty Irish soda bread is perfect for soaking up all that rich gravy – you can even use it to wipe your bowl clean (I won’t judge!). For some extra veggies, try serving a simple side salad with mixed greens and a light vinaigrette, which adds a nice fresh contrast to the warm, cozy stew. If you’re feeding a hungry crowd, some buttered egg noodles or mashed potatoes can help stretch the meal even further, though the stew already has potatoes in it.

Storage Instructions

Keep Fresh: This hearty Irish beef stew tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: This stew is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.

Reheat: To warm up your stew, simply heat it on the stovetop over medium-low heat, stirring occasionally until hot throughout. If using the microwave, heat in 1-minute intervals, stirring between each. If the stew seems too thick after freezing, just add a splash of beef broth while reheating to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-170 g
• Fat: 90-100 g
• Carbohydrates: 180-200 g

Ingredients

• 2 tablespoons olive oil
• 2 pounds stewing beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 22 ounces stout beer
• 3 cups beef stock
• 2 russet potatoes, peeled and diced
• 1/2 tablespoon worcestershire sauce
• 1 bay leaf
• 2 teaspoons fresh thyme, chopped
• 1/4 teaspoon crushed red pepper
• 2 teaspoons cornstarch
• 2 teaspoons water
• 1/4 cup fresh parsley, chopped

Step 1: Sear the Beef

Set your Instant Pot to the Sauté function and add a splash of oil.

Once the oil is hot, add the beef pieces and sear them on all sides until browned, which should take about 4 to 5 minutes.

Remove the beef from the insert and set it aside for later.

Step 2: Sauté Vegetables

In the same insert, add the chopped onion, celery, and carrots.

Cook these vegetables until the onions are softened, approximately 5 minutes.

Stir in the minced garlic and cook for an additional 30 seconds to release the flavors.

Add the tomato paste and cook for another minute while stirring continuously.

Step 3: Deglaze and Build the Stew Base

Pour in the Guinness to deglaze the pot, scraping up any browned bits from the bottom.

Let it cook for 5 minutes so the alcohol can evaporate and the flavors begin to meld.

Then, add the broth, diced potatoes, Worcestershire sauce, bay leaf, thyme, red pepper flakes, and the seared beef back into the pot.

Stir well to combine all the ingredients.

Step 4: Pressure Cook the Stew

Set your Instant Pot to the Manual function and cook on High pressure for 20 minutes.

Once time is up, manually release the pressure following your Instant Pot’s safety instructions.

Be careful of the steam when releasing pressure.

Step 5: Thicken the Stew

In a small bowl, whisk together cornstarch and water to create a slurry.

Stir this slurry into the stew, allowing it to cook on the warm setting for a few minutes until the consistency thickens slightly to your liking.

Step 6: Serve and Garnish

Serve the stew over warm mashed potatoes for a hearty meal.

Garnish with freshly chopped parsley for a pop of color and added freshness.

Enjoy your savory and comforting beef stew!