All the flavor of a slow-cooked stew done in a fraction of the time in the pressure cooker.
Made with beef stew meat, onion, celery, carrots, parsnips, and of course, Guinness.
There are so many advantages to doing this!
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That means I get to enjoy the leftover beer on the couch while the stew is bubbling away.
Not only does the stew get a deep flavor, the cook gets a treat, too.
This makes a tender, deeply flavored beef stew, packed with carrots, parsnips, and root vegetables.
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Pressure cooker for the win!
This takes a little more time but you’re able to sometimes save some money.
Sear all the cubes of beef in the Instant Pot before cooking.
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Yes, this takes time (which yes, we’re trying to save!
), but it’s worth it for the added flavor that searing adds.
The beef will become more tender the longer it sits.
Simply Recipes / Coco Morante
Storing and Freezing Irish Beef Stew
This beef stew makes great leftovers!
Cool and store in the fridge for up to 5 days.
Beef stew also freezes very well.
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Transfer it to freezer containers and freeze for up to 3 months.
Thaw overnight in the fridge and gently reheat on the stovetop or in the microwave.
Want to Skip the Guinness?
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Love Beef Stew?
pick the high Saute setting on the electric pressure cooker and heat the butter or oil.
Use a pair of tongs to transfer the meat to a dish.
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Add the onions and celery to the now-empty pressure cooker.
Cook until the onions begin to soften and turn translucent, about 4 minutes.
Stir in the tomato paste and cook for another minute.
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Pour in the Guinness.
Use a stiff spatula to scrape up any browned bits from the bottom of the pot.
Secure the lid on the pressure cooker and see to it its set to its sealing position.
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The beef will become more tender the longer it sits.
When the pressure has released, launch the pot.
Stir in the carrots, parsnips, and root vegetables.
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Put the lid back on the pressure cooker and ensure its set to its sealing position.
Stir in the cornstarch slurry right away while stew is still bubbling.
The residual heat will thicken the stew within a couple minutes.
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Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.
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