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Instant Pot Guinness Beef Stew

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Ingredients

Warning0 allergens identified

Instant Pot Guinness Beef Stew

2 tablespoons olive oildivided

3 pounds beef chuck roast cut into 1 1/2 – 2" chunks and trimmed of any excess fat; or purchase pre-cut stew meat

1 onionchopped

4 cloves garlicminced

4 tablespoons tomato paste

11 ¼ ounces Guinness stout

2 cups beef stock

1 tbsp Worcestershire sauce optional; can be subbed with soy sauce, coconut aminos or tamari if desired

1 bay leaf

2 sprigs fresh thymeor 1 teaspoon dried

3 carrotspeeled and cut into 1 1/2″ chunks

3 stalks celerycut into 1" chunks

3 parsnipspeeled and cut into 1" chunks

2 tablespoons cornstarch

Salt and pepperto taste

Press the Sauté button on the Instant Pot and add the olive oil. Add half of the beef to the pot and cook just until browned. Remove from the pan and place on a plate, then repeat with the second batch, adding the remaining tablespoon of olive oil and more as needed.

Add the onion and sauté for 3 minutes until softened, then add the garlic and sauté for 30 seconds more. Add the tomato paste and stir well.

Add the Guinness to the pan and scrape up any brown bits from the bottom. Add the stock and Worcestershire sauce and stir well to combine, then add the beef back to the pot along with any accumulated juices and stir. Add the bay leaf and thyme, then secure the lid and close the venting valve. Cook on high pressure for 30 minutes, then quick release the pressure and remove the lid when safe to do so.

Remove the lid, then remove the bay leaf and thyme sprigs. Add the carrots, celery and parsnips to the pot and secure the lid once more and close the venting valve. Cook an additional 5 minutes at High Pressure, then quick release the pressure and remove the lid when safe to do so.

Combine the cornstarch with 2 tablespoons water, stirring until smooth. Press the Sauté button and slowly stir the cornstarch slurry into the stew. Cook for about 3 minutes or until the sauce has thickened, stirring occasionally. Season with salt and pepper, to taste, and enjoy!

Nutrition

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Tips & Tricks (5)

Sear Beef in Batches for Depth 🍖
Don't overcrowd the Instant Pot when searing; work in 2-3 batches to achieve a deep, caramelized crust that creates the foundation for rich, complex flavor in your gravy.
Deglaze with Guinness First 🍺
After searing the beef, pour in the Guinness immediately to scrape up all the browned bits (fond) from the bottom—this concentrated flavor is liquid gold for your stew's depth.
Toast Tomato Paste for Umami Boost 🍅
Briefly cook the tomato paste in the pot for 1-2 minutes before adding liquid to caramelize it slightly, which intensifies its savory umami notes and eliminates raw acidity.
Thicken Strategically After Pressure Cooking ✨
Mix your cornstarch slurry and stir it in during the sauté phase after pressure cooking rather than before, preventing lumps and ensuring a silky, perfectly thickened gravy.
Add Fresh Thyme at Release Time 🌿
Reserve half your fresh thyme to add when you naturally release the pressure, preserving its delicate herbal notes while still infusing the stew with bright, complex flavor.