Slow simmered with Guinness and finished with a bit of Dijon mustard for depth, this rich and hearty beef stew is comfort food at its finest. Although we’re all for breaking out the Dutch oven for a Sunday supper, if you’re looking to whip this recipe up in a hurry, we’ve included instructions for achieving the same intensely savory Irish beef stew in the Instant Pot. Either way, you’re guaranteed tender beef and the perfect reason to pick up a loaf of fresh, crusty bread. 

Julia Levy
Recipe by MyRecipes

Gallery

Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Julia Levy

Recipe Summary

active:
45 mins
total:
3 hrs
Yield:
Serves 8 (serving size: about 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • INSTANT POT VERSION:

    Advertisement
  • 1. Repeat steps 1 and 2, omitting oven.

  • 2. Add onions and 1 tablespoon reserved drippings to Instant Pot. Cook until browned, about 3 minutes. Add tomato paste and cook, stirring constantly, until onions are coated, about 1 minute. Add flour and cook until evenly coated and toasted, about 1 minute. Add Guinness and cook until thickened and reduced, about 3 minutes. Add 2 cups broth, carrots, celery, garlic, thyme, potatoes, and browned beef and bacon.

  • 3. Cover Instant Pot and turn valve to SEAL. Set Instant Pot to MANUAL. Choose HIGH PRESSURE for 20 minutes (it will take 15 minutes to come to pressure). Quick-release pressure (should take about 5 minutes) and uncover. Stir in mustard.

  • 4. While stew cooks, stir together parsley and lemon zest. Sprinkle over each serving. Serve hot with crusty bread and salted butter.

Advertisement
Advertisement