Guinness Stew

This Instant Pot Guinness Stew is the perfect dinner for a St. Patrick’s Day celebration, full of juicy beef, tender potatoes and carrots, and a rich, beer-infused broth—on the table in under an hour. 

We love serving a special, homecooked meal on Saint Patrick’s Day! (Check out our Corned Beef & Cabbage and Shepherd’s Pie.)

However, when St. Paddy’s falls on a weekday, like it does this year, I’ll make our special meal in my Instant Pot to save time. This quicker version has the rich, stout flavor you love, but made in the pressure cooker with much less time and effort. 

☘️ If you’re looking to complete your St. Patrick’s Day feast, serve Guinness Stew with Creamy Instant Pot Mashed Potatoes. Or, just serve it on its own with a nice slice of bread!

INGREDIENTS YOU NEED

Here’s what you need for easy Guinness Stew:

• Beef chuck roast. Grab a boneless roast and cut it into small chunks for even cooking. You can also often buy pre-diced beef from your butcher. 
• Onions. You can use fresh, but we love the ease of frozen diced onions. 
• Garlic. For added allium flavor. 
• Guinness Draught Stout. Be sure to choose the smooth and creamy version, not the Extra Stout, which will taste more bitter. 
• Beef broth. Look for low-sodium or use homemade broth. 
• Tomato paste. This is a great ingredient for adding umami and richness. 
• Brown sugar. We use dark brown sugar, but light will work too. 
• Herbs. Season the beef broth with dried thyme and parsley. 
• Potatoes. We love using Yukon golds for this stew. 
• Carrots. You can use fresh or frozen carrots here, either crinkle-cut or simply sliced. 
• Flour. Wondra flour works great for thickening this stew, but you can also use all-purpose. 

How to Make Guinness Stew in an Instant Pot

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by sautéing your beef. Use the Sauté feature to preheat the oil in the pressure cooking pot. Then carefully add the diced beef, working in batches to avoid crowding the pot, and brown on all sides until nicely browned and crisp. If necessary, add more oil. Transfer the meat to a plate. 

Next, add the diced onion and cook until softened, then sauté the garlic for a minute. Next, add the Guinness and scrape up any browned bits on the bottom of the pot. Stir in the broth, tomato paste, brown sugar, salt, thyme, parsley, and beef. 

Now you’re ready to pressure cook. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes. Finish with a quick pressure release, and carefully remove the lid. 

Stir in the diced potatoes and carrots, then cook on high for another 2 minutes. This time, let the pressure release naturally for five minutes and finish with a quick pressure release. Meanwhile, you can whisk the flour with the remaining cup of beef broth. Then stir this flour mixture into the pressure cooking pot. Select Sauté and bring the mixture to a boil, stirring constantly, until it thickens up. Finally, adjust the seasoning to taste, and enjoy! 

Tips for Making a Delicious Guinness Stew

• America’s Test Kitchen recommends adding the Guinness to your stew in two batches. This helps keep your stew from tasting bitter, which can happen if you add it all at the beginning. We used a lighter hand when adding it in the first step, so you can add it to your taste after cooking.
• Browning the beef at the beginning of the recipe imparts an extra layer of rich, umami flavor. We strongly recommend doing it, but if you’re really in a pinch for time, you can skip the browning step. 
• It’s very important to continue stirring the soup until it thickens after you add the flour slurry. Otherwise, the flour can turn lumpy, instead of smooth. 
• We found that Wondra flour, which is lighter and finer than regular all-purpose, produces the smoothest, silkiest texture. You can find it near the other flours in the baking aisle. (In our local store, it’s often up high near the cornstarch.)
• You can use frozen or fresh vegetables with no change to the cooking times. 

Frequently Asked Questions about Guinness Stew

☘️ Fun Saint Patrick’s Day Recipes

Try these other crowd-pleasing recipes that are perfect for Saint Patrick’s Day:

• Corned Beef and Cabbage is a classic St. Paddy’s Day dinner, and you can cook the tender beef and potatoes at the same time with your Instant Pot. 
• Shepherd’s Pie is a rich, flavorful base of ground beef (or lamb) and vegetables, with creamy, cheesy mashed potatoes swirled on top—cooked up quick and easy in a pressure cooker.
• Chicken Pot Pie has a flaky, golden crust and a filling made in the Instant Pot. It’s a delightfully warming meal for March. 
• Lamb Stew is a sweet and savory Instant Pot meal, thanks to juicy plums and carrots and tender lamb in a rich sauce. 
• Round out your meal with an easy dessert like candy melt Rice Krispy treats or Mint Ice Cream Pie, or a fun shamrock-shaped Pistachio Lime Shortbread cookie.

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Guinness Stew | Instant Pot recipe

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

This Instant Pot Guinness Stew is jam-packed with tender, juicy beef chuck, carrots, potatoes, and a rich, stout-infused broth for Saint Patrick’s Day. 

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Ingredients

• 2 to 3 pounds boneless beef chuck roast, trimmed and cut into 1.5-inch cubes
• Salt and pepper, to taste
• 1 to 2 tablespoons vegetable oil
• 1 cup finely diced onions (we just used frozen)
• 2 garlic cloves, minced
• 1 cup Guinness Draught Stout**
• 3 cups reduced-sodium beef broth, divided
• 1 tablespoon tomato paste
• 1 tablespoon packed dark brown sugar
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 medium Yukon gold potatoes, diced into half-inch cubes
• 1 cup frozen sliced carrots (*we used crinkle cut)
• 1/4 cup Wondra flour or all-purpose flour

Instructions

1. Season the cubed beef generously with salt and pepper.
2. Select Sauté and when hot add 1 tablespoon vegetable oil to the pressure cooking pot. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate. 
3. Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Add the garlic and saute one minute more. Stir in 1 cup Guinness to deglaze the pot, scraping up any brown bits from the bottom of the pot.
4. Add 2 cups beef broth, then stir in the tomato paste, dark brown sugar, salt, dried thyme, parsley, and the seasoned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
5. When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
6. Add the diced potatoes and carrots. Replace the lid, select High Pressure and 2 minutes cook time.
7. When the second cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
8. In a small bowl, whisk the flour and remaining 1 cup beef broth until the mixture is smooth. Add the slurry to the pot, stirring until well combined.
9. Select Sauté and bring the broth to a boil, stirring constantly until it thickens and continue simmering until thickened, about 3-5 minutes. Season with additional salt and pepper to taste. 
10. If a stronger Guinness flavor is desired, add a little more Guinness to the stew just prior to serving.

Notes

*Can buy pre-diced stew meat from the butcher.

**Look for the smooth and creamy version, not the Extra Stout, which is more bitter.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 30gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 141mgSodium: 636mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 47g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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