Irish Beef Stew

Warming and delicious, this Guinness beef stew with vegetables is a hearty comfort food classic and is perfect served with Irish soda bread for dinner. The first thing to tackle is getting a nice sear on the beef. Simply select the Sauté button on the Instant Pot and add the olive oil. Sear the beef on all sides, about 10 minutes total, then remove and set aside on a plate.

Add the onion and cook for 3 minutes, until softened, then add the garlic and cook for 30 seconds more. Add the Guinness and scrape the brown bits from the bottom of the pan. Add the stock, tomato paste, mustard, brown sugar, bay leaf, thyme, salt and pepper to taste and stir until combined.

Add the beef, carrots, parsnips and potato to the pot. Secure the lid and close the venting valve. Cook for 20 minutes at high pressure, then allow the pressure to naturally release for 15 minutes.

Add the cornstarch slurry to the pot and cook for 2-3 minutes or until thickened. Add salt and pepper, to taste, and serve.

Ingredients;

• 2 tablespoons olive oil
• 1 lb. beef stew meat, cut into 1″ chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 12 ounce bottle Guinness stout
• 2 cups beef stock
• 2 tablespoons tomato paste
• 1 tablespoon whole grain mustard
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 large sprigs fresh thyme
• 3 large carrots, peeled and cut into 1 1/2″ chunks
• 2 large parsnips, peeled and cut into 1 1/2″ chunks
• 1 1/2 lbs. potatoes, unpeeled and cut into 2″ chunks
• 2 tablespoons cornstarch combined with 2 tablespoons of water
• Salt and pepper to taste

Instructions;

1. Press the Sauté button on the Instant Pot and add the olive oil.
2. Brown the beef on all sides, about 2 minutes per side. Remove from the pan and place on a plate.
3. Add the onion and sauté for 3 minutes until softened, then add the garlic and sauté for 30 seconds more.
4. Add the Guinness to the pan and scrape up any brown bits from the bottom.
5. Add the stock, tomato paste, mustard, brown sugar, bay leaf, thyme and stir well. Add the beef back to the pot along with the carrots, parsnips, potatoes, salt and pepper to taste and stir to combine.
6. Secure the lid and close the venting valve. Cook on high pressure 20 minutes, then allows the pressure to naturally release for 15 minutes.
7. Remove the lid and stir in the cornstarch slurry. Press the Sauté button and cook for about 3 minutes, or until the sauce has thickened.
8. Remove the thyme sprigs and bay leaf, and season with salt and pepper to taste. Serve and enjoy.