Guinness Beef Stew (Instant Pot or Oven)

4.89 from 9 votes

Guinness Beef Stew (Instant Pot or Oven)

Guinness beef stew is one of the greatest comfort foods on the planet and it’s even quicker and easier to make in your pressure cooker! If you prefer to cook the stew in the oven/stovetop instead, please follow the method in the recipe card notes.

Prep Time10

Cook Time50

Total Time45

Course: Main Course

Cuisine: Irish

Keyword: Irish Beef Stew

Servings:

Calories: 576kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 ½ lbs (1.2kg) chuck steak (braising steak), cubed
1 tsp sea salt flakes
½ tso black pepper
2 tbsp olive oil
1 tbsp unsalted butter
½ cup (80g) chopped bacon
5 large shallots or 1 large onion, finely diced
7 oz (200g) mushrooms , sliced if large
7 oz (200g) wild mushrooms , sliced if large
2 large carrots , peeled and sliced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce or Tamari
1 stick celery
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 ⅓ cups (320ml) Guinness draught or other stout
1 ⅓ cups (320ml) low sodium beef broth stovetop method only!
1 tbsp cornstarch (=cornflour)
2 tbsp flat leaf parsley chopped, to garnish

Instructions

Instant Pot Instructions

Season the beef with the salt and pepper and set aside.
2 ½ lbs (1.2kg) chuck steak, 1 tsp sea salt flakes, ½ tso black pepper
Turn the pressure cooker on and select ‘sauté’ function. Heat the oil and butter and add the bacon. Cook for a couple of minutes until the bacon is sizzling.
2 tbsp olive oil, 1 tbsp unsalted butter, ½ cup (80g) chopped bacon
Add the beef, in batches, and cook until browned on all sides. Alternatively, brown the beef in a large skillet on your stove then transfer to the pressure cooker.
Add the chopped shallots and cook for a couple of minutes. Stir in the mushrooms and carrots.
5 large shallots, 7 oz (200g) mushrooms, 7 oz (200g) wild mushrooms, 2 large carrots
Add the tomato paste, Worcestershire and soy sauce.
2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce
Tie the celery, herbs and bay leaves together. Pour in the Guinness, add the bundle of herbs and give everything a good stir.
1 stick celery, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 ⅓ cups (320ml) Guinness draught, 2 bay leaves
Cover, set vent to sealing and cook for 35 minutes at high pressure. Let the pressure release naturally for 20 minutes then manually release.
Stir the cornstarch with 2 tbsp cold water to make a slurry. Select the ‘sauté’ function again and stir in the slurry. Let the stew bubble away for about 5 minutes, until thickened.
1 tbsp cornstarch
Discard your herb bundle, taste and adjust the seasoning. Serve over colcannon mashed potatoes and garnish with chopped parsley.
2 tbsp flat leaf parsley

Stove / Oven Instructions

Preheat oven to 325°F (160°C). Season the beef and set aside.
2 ½ lbs (1.2kg) chuck steak, 1 tsp sea salt flakes, ½ tso black pepper
Heat the olive oil and butter in a large casserole dish or Dutch oven. Cook the bacon until it starts to get crisp, then brown the beef, in batches if needed. Use a slotted spoon to transfer everything to a plate.
2 tbsp olive oil, 1 tbsp unsalted butter, ½ cup (80g) chopped bacon
Pour a little broth to deglaze the pan and scrape any browned bits loose.
1 ⅓ cups (320ml) Guinness draught
Add a splash of olive oil to the pan and cook the shallots, mushrooms and carrots for a 5 minutes.
5 large shallots, 7 oz (200g) mushrooms, 7 oz (200g) wild mushrooms
Return the beef to the pan and stir in the tomato paste, Worcestershire and soy sauce. Pour in the Guinness and remaining broth, add the herbs bundle and give everything a good stir.
2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 ⅓ cups (320ml) low sodium beef broth, 1 tbsp soy sauce
Cover with a tight fitting lid and transfer to the the oven. Cook for 90-120 minutes, stirring the stew after one hour and topping up with hot water if the pan is looking dry.
Check the consistency of the gravy and stir in the cornstarch slurry if it needs thickening. Adjust the seasoning and serve.
1 tbsp cornstarch

Video

Notes

Store cooled down stew in airtight container for up to four days. Reheat on the stove adding a splash or broth or water if needed. Freeze for up to three months, thawing overnight in the fridge before serving.

Nutrition