Instant Pot Irish Beef Stew
This warm and comforting stew comes together quickly and is perfect for chilly days.
- 2 lbs beef stew meat, cubed (1 to 1 1/2 inch pieces)
- 1 cup potatoes, chopped (1 inch pieces)
- 1 cup Guinness stout beer, or any other stout, very dark beer
- 1 cup beef broth
- 1/3 cup red wine such as cabernet sauvignon
- 1/2 cup water
- 1/2 cup onion, chopped
- 2 carrots medium, chopped (1/2-to 1 inch pieces)
- 1 cup peas, frozen
- 3 cloves garlic, about 1 tbsp
- 1 cup all purpose flour
- tbsp olive oil
- 1 tbsp salt, separated
- 1 tsp garlic powder
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 bay leaf, dried
- 1/2 onion powder
- 1 tsp salt
- 1/2 tsp pepper
Pour flour into shallow bowl and add salt, garlic powder and onion powder.
Dredge beef pieces in flour.
Add olive oil to Instant Pot set to high saute.
Brown beef a few pieces at a time, ensuring each piece has space around it. Work in batches to ensure beef browns properly. Add additional oil to the pan, as needed.
Once all the beef is browned, remove to a plate and set aside.
Reset Instant pot to medium and add onion, carrots and potatoes and saute for 2-3 minutes.
Add the garlic and saute for 1 minutes or until fragrant.
Deglaze the pan by pouring the red wine in and scraping the browned bits off the bottom with the edge of a spatula.
Allow wine to come to a boil and then add beef broth and water.
Add oregano, thyme, bay leaf, additional 1 tsp salt and pepper.
Add the beef back to the pot and stir.
Close and lock lid and cook on high pressure for 20 minutes, with 15 minute slow release.
Remove lid once pressure has released and stir in frozen peas. Allow peas to thaw and cook slightly (5 minutes or so) in hot liquid (or can turn Instant Pot to saute for a few minutes if needed.)
Serve warm with crusty bread or nice green salad.
- Meat - can use beef stew meat or cube a boneless beef roast.
- Potatoes - use yukon gold, red-skinned, fingerling or new potatoes (not Idaho/russets)
- Broth - use higher quality boxed broth, such as Kitchen Basics
- Beer - use Guinness or other dark or stout
- Peas - can add them in frozen; be sure to add them last
- Make lower carb by - using arrowroot starch in place of flour; omitting potatoes and carrots and using veg such as: turnips, celery, cauliflower, rutabaga, celery root, tomatoes
- Make on Stovetop/Oven: Follow all directions browning meat and saute veg using heavy pot or dutch oven on stovetop. Reduce heat to low and allow to simmer on stovetop for 2-3 hours (or cover and simmer in oven set to 350 for 1-2 hours). Add the peas at the end and serve stew once they are cooked through.