Instant Pot Guinness Beef Stew Recipe

There’s nothing more comforting than a steaming bowl of Instant Pot Guinness Beef Stew. This hearty Irish-style stew is filled with tender beef, chunky root vegetables and a rich, savory gravy brightened by a splash of Guinness stout. Made in the pressure cooker, it delivers deep braised flavor in about an hour—plus stovetop instructions are provided if you prefer a slow-simmered version.

Although the trees around here are bursting with spring blossoms, the weather still feels like winter—cold and damp. That kind of day calls for a slow-simmered, stick-to-your-ribs meal. This Guinness beef stew fits the bill: rich, warming and full of comforting flavors.

Guinness stout adds malt and caramel notes that deepen the gravy, making it an excellent braising liquid for beef. Even if you don’t drink stout on its own, using it in the pot transforms the sauce and rounds out the dish beautifully.

Why you’ll love this recipe

Rich, beefy flavor enhanced by Guinness stout and beef stock.
Tender chunks of beef and chunky vegetables in a glossy, savory gravy.
Made quickly in the Instant Pot—about one hour total—or slowly on the stovetop for a traditional approach.
Easy to prepare in advance; this stew reheats and freezes well, making it ideal for meal prep.

Recipe ingredients

Beef — I use grass-fed beef chuck roast cut into 1½–2″ chunks. Trim excess fat. Pre-cut stew meat works fine for convenience.
Guinness stout — One 11.2 oz bottle adds malt, caramel and depth to the braising liquid.
Beef stock — Homemade or store-bought; it builds the savory base of the sauce.
Aromatics — Onion and garlic sautéed until soft, plus fresh thyme and a bay leaf for braising.
Vegetables — Carrots, celery and parsnips are traditional here; potatoes, turnips or rutabaga can be used instead.
Tomato paste — Adds umami and color to the sauce.
Cornstarch — Mixed with water to make a slurry that thickens the stew at the end.
Worcestershire sauce (optional) — A tablespoon boosts savory complexity. Soy sauce or tamari can be substituted.

The recipe card below lists exact quantities and step-by-step instructions.

How to make Irish beef stew

This version is optimized for the Instant Pot to cut braising time dramatically, but full stovetop directions are also included. Prep is minimal: trim and cube the beef, and cut the vegetables into large chunks so they hold up during cooking.

Timing: Stovetop simmering requires about 2½–3 hours; the Instant Pot yields tender meat in roughly one hour total. For best texture, add the vegetables near the end so they remain firm and not overcooked.

Pro tip: Trim and chop the beef and vegetables ahead of time to speed up dinner on busy nights.

Set the Instant Pot to Sauté and heat the olive oil. Brown the beef in two batches—just until a deep crust forms—then remove and reserve.
Sauté the chopped onion until softened, add garlic and cook 30 seconds, then stir in the tomato paste and cook briefly to deepen its flavor.
Pour in the Guinness and scrape the browned bits from the pot. Add beef stock and Worcestershire sauce, then return the browned beef and any accumulated juices. Add the bay leaf and thyme, secure the lid and cook on High Pressure for 30 minutes. Quick-release when done and remove the bay leaf and thyme sprigs.
Add the carrots, celery and parsnips, close the lid and cook on High Pressure for an additional 5 minutes. Quick-release, then remove the lid.
Mix cornstarch with 2 tablespoons of water to form a slurry. Use the Sauté setting and slowly stir in the slurry until the sauce thickens, about 2–3 minutes. Season with salt and pepper to taste.

Recipe FAQs

What’s in traditional Irish beef stew?

Traditional Irish stew often uses lamb or mutton with potatoes and root vegetables. Stout or beer is sometimes added to the braising liquid for extra depth. This recipe swaps lamb for grass-fed beef and omits potatoes intentionally so you can serve the stew over mashed potatoes if you prefer.

Can I make this stew on the stovetop?

Yes. After browning the meat and sautéing the aromatics, add the Guinness, stock and seasonings, then add the vegetables and simmer covered over medium-low heat for about 2 hours, or until the meat is nearly tender. Uncover and simmer another 30 minutes to reduce the sauce, then thicken with a cornstarch slurry if desired.

Serving suggestions

This stew is hearty on its own, but here are a few ways to serve it:

Over mashed Yukon Gold potatoes or mashed cauliflower for a creamy base.
With sautéed cabbage or a crisp coleslaw for a lighter contrast.
Alongside brown bread or a dense beer bread for dunking into the gravy.
With a simple butter lettuce or mixed salad to add freshness.

Recipe notes

Advance prep: Trim and cut beef and vegetables ahead to save time on the day you cook.
No Instant Pot? Use the stovetop method described in the FAQs for slow-simmered results.
If you add the vegetables at the beginning they will become very soft; add later for firmer texture.
Substitute potatoes, celery root, turnip or rutabaga as you like—cut potatoes into 1″ chunks.
Store leftovers in the refrigerator up to 5 days or freeze for up to 3 months.

More beef recipes you’ll love:

Grilled tomahawk steak
Ground beef tacos
Instant Pot short ribs
Pan-seared steak
Short rib mushroom risotto
Slow cooker pot roast

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your version.

Instant Pot Irish Beef Stew

Servings: 8 | Prep time: 10 mins | Cook time: 50 mins | Total time: ~1 hour

Ingredients

2 tablespoons olive oil, divided
3 lbs beef chuck roast, cut into 1½–2″ chunks (trim excess fat)
1 medium onion, chopped
4 cloves garlic, minced
4 tablespoons tomato paste
11.2 ounces Guinness stout
2 cups beef stock
1 tablespoon Worcestershire sauce (optional)
1 bay leaf
2 sprigs fresh thyme (or 1 teaspoon dried)
3 large carrots, peeled and cut into 1½” chunks
3 stalks celery, cut into 1″ chunks
3 parsnips, peeled and cut into 1″ chunks
2 tablespoons cornstarch
Salt and pepper to taste

Instructions

Use the Sauté function on the Instant Pot and heat 1 tablespoon olive oil. Brown half the beef, remove and repeat with remaining oil and beef.
Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds, then stir in tomato paste.
Pour in Guinness and scrape up browned bits. Add beef stock and Worcestershire sauce, return beef and juices to the pot, then add bay leaf and thyme. Lock the lid and cook on High Pressure for 30 minutes. Quick-release when finished and remove bay leaf and thyme.
Add carrots, celery and parsnips, reseal and cook on High Pressure for 5 minutes. Quick-release and open the lid.
Mix cornstarch with 2 tablespoons water. Turn on Sauté and stir in slurry until sauce thickens, about 2–3 minutes. Season with salt and pepper and serve.

Equipment

6 Quart Instant Pot

Nutrition (per serving, estimated)

Calories: 439 kcal • Carbohydrates: 21 g • Protein: 36 g • Fat: 23 g

Notes

Trim and cut beef and vegetables ahead for faster assembly.
Stovetop method: simmer covered for 2–3 hours until tender, then reduce uncovered if needed.
Leftovers keep 3–5 days refrigerated or up to 3 months frozen.

Note: This post was originally published in March 2019. Photos and the recipe have been updated and the text expanded to include more cooking information.