Guinness Beef Stew
- 30m Prep Time
- 35m Cook Time
- 5h Ready In
A hearty beef stew made with Guinness stout, root vegetables, and herbs, cooked in an Instant Pot. Serve with mashed potatoes for a classic Irish meal.
Ingredients
- 2 tbsp olive oil
- 2 1/2 lbs lean beef stew meat cut into 2-inch pieces
- Kosher salt and pepper
- 2 tbsp all-purpose flour
- 2 cup stout beer (such as Guinness Extra Stout)
- 1 tomato paste
- 3 medium onions cut into 1-inch wedges
- 4 garlic cloves smashed
- 8 sprig thyme tied together
- 1 small rutabaga (about 1 pound) cut into 1-inch pieces
- 4 medium carrots cut into 2-inch pieces
- 2 medium parsnips cut into 1-inch pieces
- 1/2 cup fresh flat-leaf parsley chopped
- Mashed potatoes for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 289 mg
- Iron: 9.54 mg
- Magnesium: 110 mg
- Phosphorus: 652 mg
- Potassium: 2036 mg
- Zinc: 12.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- Kosher salt and pepper
- 2 tbsp all-purpose flour
- 2 cup stout beer (such as Guinness Extra Stout)
- 1 tomato paste
Prepare
- 2 1/2 lbs lean beef stew meat, cut into 2-inch pieces
- 3 medium onions, cut into 1-inch wedges
- 4 garlic cloves, smashed
- 8 sprig thyme, tied together
- 1 small rutabaga (about 1 pound), cut into 1-inch pieces
- 4 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- Chop 1/2 cup fresh flat-leaf parsley
- Mashed potatoes, for serving (optional)
Let's Cook
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Step 1.
Press Sauté on the Instant Pot and heat 1 tablespoon olive oil. Season the beef with ½ teaspoon each salt and pepper. In batches, cook the beef, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer the browned beef to a plate and sprinkle with 2 tablespoons all-purpose flour; toss to coat.
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Step 2.
To the Instant Pot, add 2 cups stout beer, 1 (6-ounce) can tomato paste, and ¼ teaspoon each salt and pepper. Whisk until the tomato paste is dissolved. Add the 3 medium onions (cut into 1-inch wedges), 4 smashed garlic cloves, 8 thyme sprigs tied together, the browned beef, and any accumulated juices from the plate. Toss everything together to combine.
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Step 3.
Scatter 1 small rutabaga (cut into 1-inch pieces), 4 medium carrots (cut into 2-inch pieces), and 2 medium parsnips (cut into 1-inch pieces) on top of the beef mixture. Do not stir. Cover the Instant Pot, lock the lid, and cook on high pressure for 35 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
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Step 4.
While the stew cooks, prepare the mashed potatoes if desired. In the Instant Pot, combine 3 pounds potatoes (peeled and cut into chunks) and 1 cup water. Cover, lock the lid, and cook on high pressure for 8 minutes. Use the quick release to release the pressure immediately. Drain the potatoes and return them to the pot. Add 4 tablespoons butter and 1½ teaspoons kosher salt, then mash the potatoes. Gradually add ¾ cup warm whole milk, continuing to mash until smooth and fluffy.
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Step 5.
After the pressure is released from the stew, open the lid and fold in ½ cup chopped fresh flat-leaf parsley. Serve the stew with the mashed potatoes on the side, if desired.