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  • Writer's pictureJenn Clayton

Irish Beef Stew

Updated: Apr 8

Make this delicious stew in a Instant Pot, Slow Cooker or on the stove top!


Comes together with ease and is the PERFECT comfort food with protein & veggies!


Ingredients

  • 1¼ pounds beef stew meat cut into 1½-inch chunks

  • 2 teaspoons kosher salt divided

  • 1 teaspoon black pepper divided

  • 3 cloves garlic minced

  • 1 large yellow onion chopped

  • 1 stalk celery thinly sliced

  • 2 tablespoons tomato paste

  • 1 teaspoon dried thyme leaves

  • 12 ounces Stout Beer

  • 2 -3 cups beef broth

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 pound Yukon Gold, Russet, or red potatoes peeled, cut into ½-inch pieces

  • 2 carrots peeled, cut into ½-inch pieces

  • 2 parsnips peeled, cut into ½-inch pieces

Optional

  • 1 tablespoon cornstarch

  • 1 tablespoon water


Instant Pot Instructions:

  • Pat the meat dry with a paper towel and then season generously with 1 teaspoon salt and ½ teaspoon black pepper.

  • Turn the Instant Pot to saute' and let heat. Once heated, add in the seasoned beef and sear until the beef is fully browned. Once the beef is browned, remove it to a plate.

  • If your inner pot looks dry, add in the additional ½ tablespoon of oil. Then add the diced onion and celery to the Instant Pot and saute for 2-3 minutes, until the onion begins to caramelize. Add the garlic, tomato paste, and dried thyme for the last 30 seconds of cooking just to toast the spices and tomato paste.

  • Add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the mixture cook for 3-4 minutes. Turn the saute function off by hitting cancel.

  • Add 2 to 2 ½ cups of beef broth, Worcestershire sauce, maple syrup, 1 teaspoon salt, ½ teaspoon pepper, and bay leaves to the Instant Pot. Add the seared meat back into the inner pot and stir well.

  • Secure the lid on the instant pot. Set to cook on HIGH PRESSURE for 30 minutes by using the manual or pressure cook button. When the cooking time has elapsed, allow the pressure to release naturally on its own for 15 minutes.

  • Open the Instant Pot and add the carrots, parsnips, and potatoes to the inner pot. Return the lid to the instant pot. Set to cook on high pressure for 3 minutes. After the cooking time has elapsed, allow 15 minutes of natural pressure release.

  • At this point, the stew is ready to be served. However, if you would like a thicker stew, thicken it up by hitting cancel to turn off the keep warm feature and then hit saute. Whisk together the cornstarch and water until the cornstarch is fully dissolved. Whisk the cornstarch slurry into the stew, and let simmer and bubble until thickened, stirring often.


6 Servings:

196 calories

9g fat

9g carbs

15g protein


Recipe inspiration from amindfullmom.com




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