It doesn’t get more comforting than a bowl of Instant Pot Guinness Beef Stew. Tender chunks of beef, hearty vegetables, and a deep, flavorful gravy come together in about an hour in the pressure cooker — far faster than the traditional stovetop method. Stove-top instructions are included below if you prefer a slow-simmered version.
Spring may be showing up in the orchards, but the air still feels like winter where I am. On chilly, rainy days, nothing beats a warming pot of stew. This Guinness beef stew — sometimes called Irish beef stew — is perfect for everyday dinners, Sunday suppers, or a St. Patrick’s Day menu.
I rarely drink Guinness, but I love how stout transforms savory recipes. Its malt and caramel notes deepen the gravy, adding complexity without overwhelming the dish. In this stew, a bottle of stout combines with beef stock and aromatics to create a rich braising liquid that makes the meat and vegetables shine.
Why you’ll love this recipe
- Hearty and comforting: tender beef, chunky vegetables, and a rich gravy.
- Fast in the Instant Pot: cooks in about an hour compared with several hours on the stove.
- Versatile: great for weeknights, weekend dinners, or holiday menus.
- Make-ahead friendly: this stew stores and reheats well, making it ideal for meal prep.
Recipe ingredients
- Beef — Use a tough cut for braising, such as chuck roast cut into 1 1/2–2″ cubes, or pre-cut stew meat. Trim excess fat for a cleaner finished sauce.
- Guinness stout — One bottle adds malty, caramel notes to the braising liquid and deepens the flavor of the gravy.
- Beef stock — Use a good-quality store-bought or homemade stock.
- Aromatics — Onion and garlic form the flavor base. Fresh thyme and a bay leaf add classic herb notes (dried thyme may be substituted).
- Vegetables — Carrots, celery, and parsnips are used here; you can swap or add potatoes, rutabaga, turnips, or celery root.
- Tomato paste — A few tablespoons add savory depth and help thicken the sauce.
- Cornstarch — Mixed with water to make a slurry for finishing the gravy.
- Worcestershire sauce (optional) — Adds extra umami; soy sauce or tamari can be used instead.
See the recipe section below for full ingredient quantities and step-by-step instructions.
How to make Irish beef stew
This recipe is written for the Instant Pot to speed up cooking time, but a stovetop method is included in the FAQs. Prep is minimal: trim and cube the beef, and cut the vegetables into large pieces. To preserve texture, the vegetables are added near the end of cooking so they remain tender but not mushy.
Pro tip: Trim and cut the beef and vegetables in advance for an even quicker dinner.
- Use the Sauté function on the Instant Pot with a little olive oil. Brown the beef in two batches and set it aside.
- Sauté the chopped onion until softened, then add minced garlic and cook briefly. Stir in the tomato paste and cook until it darkens slightly.
- Pour in the Guinness, scraping up the browned bits from the bottom of the pot. Add beef stock and Worcestershire sauce, then return the beef and any accumulated juices to the pot. Add a bay leaf and thyme.
- Secure the lid and cook on High Pressure for 30 minutes. Quick-release the pressure, then remove the bay leaf and thyme stems.
- Add carrots, celery, and parsnips, reseal the lid, and cook on High Pressure for 5 more minutes. Quick-release when finished.
- Mix cornstarch with 2 tablespoons cold water to make a slurry. Use the Sauté setting and stir the slurry into the stew until the sauce thickens, about 2–3 minutes. Season with salt and pepper to taste.
Recipe FAQs
Traditional Irish stew often features lamb or mutton with potatoes and root vegetables, sometimes enriched with a dark stout in the braising liquid. This version uses beef chuck for its flavor and texture and omits potatoes so the stew can be served over mashed potatoes if you prefer. Stews are forgiving and customizable — choose your favorite tough cut of meat and your preferred root vegetables.
Yes. Follow the recipe through the step where the braising liquid and beef are combined. After that, add the vegetables, cover, and simmer over medium-low heat for 2–3 hours, or until the meat is very tender. Remove the lid and simmer until the sauce reduces slightly. Finish by adding a cornstarch slurry to thicken the gravy if needed. Start with half the slurry and add more until you reach the desired thickness.
Serving suggestions
This stew is satisfying on its own, or serve it with:
- Mashed potatoes (Yukon gold is ideal) or mashed cauliflower for a lower-carb option.
- Sautéed or braised cabbage for a traditional touch.
- Brown bread or beer bread for soaking up the gravy.
- A simple green salad to brighten the plate.
Recipe notes
- Make ahead: Trim and cut the beef and vegetables in advance to speed up assembly.
- No Instant Pot? Use the stovetop instructions above in the FAQs section for a slow-simmered version.
- If you add vegetables at the start, they will be very soft; add them near the end for more texture.
- Customize with potatoes, celery root, turnips, or rutabaga — cut potatoes into 1″ pieces or halve baby potatoes.
- Leftovers keep in the refrigerator for 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 risotto
- Slow cooker pot roast
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your results.
Instant Pot Irish Beef Stew
Servings: 8 | Prep: 10 mins | Cook: 50 mins | Total: ~1 hr
Instant Pot Guinness beef stew combines tender beef, chunky vegetables, and a rich sauce spiked with stout. It cooks in about an hour and is great for meal prep.
Equipment
- 6-qt Instant Pot or similar pressure cooker
Ingredients
- 2 tablespoons olive oil, divided
- 3 lb beef chuck roast, cut into 1 1/2–2″ chunks (trim excess fat)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons tomato paste
- 11.2 ounces Guinness stout (one bottle)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce (optional)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried)
- 3 large carrots, peeled and cut into 1 1/2″ 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
- Press Sauté on the Instant Pot and heat 1 tablespoon olive oil. Brown half the beef, remove, and repeat with the remaining oil and beef.
- Add the onion and cook 3 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook until it darkens slightly.
- Pour in the Guinness, scraping up browned bits. Add beef stock and Worcestershire sauce. Return beef and juices to the pot, add bay leaf and thyme, and secure the lid.
- Cook on High Pressure for 30 minutes. Quick-release the pressure, remove the lid, and discard the bay leaf and thyme stems.
- Add the carrots, celery, and parsnips. Reseal and cook on High Pressure for 5 minutes. Quick-release when finished.
- Mix cornstarch with 2 tablespoons cold water until smooth. Use Sauté and stir in the slurry until the sauce thickens, 2–3 minutes. Season with salt and pepper and serve.
Notes
- Trim and cut meat and vegetables ahead of time for quicker assembly.
- For stovetop cooking, simmer covered for 2–3 hours until beef is tender, then add vegetables and continue until tender; thicken with cornstarch slurry if needed.
- Store leftovers refrigerated up to 5 days or frozen up to 3 months.
Nutrition (estimate per serving)
Calories: 439 kcal; Carbohydrates: 21 g; Protein: 36 g; Fat: 23 g; Sodium: 385 mg. Nutrition information is an estimate for guidance only.
This post was originally published in March 2019. The photos and recipe have been updated and the text expanded to include additional recipe information.