Super hearty and inherently Irish, this Easy Pot Guinness Beef Stew is the proper recipe for an upcoming St. Patrick’s Day feast or for a simple family dinner!
Ya’ll know the way much I really like St. Patrick’s Day.
I actually have such fond memories growing up of spending St. Paddy’s Day at my grandparent’s house, eating corned beef and cabbage and listening to all of the Irish jigs and ballads. It was a fun and energetic celebration and I attempt to recreate that each 12 months at home. It looks as if the last couple years we’ve had travel over St. Paddy’s weekend though, leaving me to make our Irish feast either slightly early or belated.
Last 12 months we celebrated early, just Steve and I. I made corned beef and cabbage within the slow cooker (my first time eating corned beef in 18 years!), my Irish soda bread (and for those who want the recipe for whole wheat Irish soda bread, I’ve got you), and we had aged cheddar cheese from Ireland with the colours of the Irish flag on the rind (I’m a sucker for cheesy – haha pun not intended – things like that). Oh, and in fact, Guinness.
A pair days later, as Boston got hit with 15+ inches of snow, I broke out the Easy Pot to check one other St. Patrick’s Day favorite, Guinness Beef Stew. Now, for those who need a plant-based version, I’ve got an awesome recipe for vegetarian Irish Guinness Lentil Stew. Also, for those who’ve been following my blog for some time, you’ll probably realize that that is my first meat recipe here. And for those who’re pondering where did this come from and also you missed my post on why I began eating meat again, make sure you check that out for some background.
This recipe testing couldn’t have been more perfectly timed, IMO. Blizzard outside. Guinness Stew inside. YES. Hoping that is the last hearty winter meal I actually have to make shortly though! I mean, it’s the start of spring next week, right? Although, I’m aware that in Boston meaning nothing. We’ve been known to see snow in April.
This stew was so satisfying though. Steve actually ate it for lunch AND dinner, that’s how much he enjoyed it. I actually have a thing about eating the identical thing twice in at some point (I get bored and I like variety) otherwise I probably would have too. This stew is super easy to make within the Easy Pot, although you would easily convert it to a slow cooker recipe, just brown the meat and mushrooms individually before adding it to the slow cooker.
I LOVE all the flavor on this stew – not only from the Guinness, however the fragrant veggies, Dijon mustard, worcestershire sauce, bay leaves and thyme. It’s like all of the savory flavors combined into one stew. MMMMMM. Serve this with some soda bread or I could also see this being really delicious served on top of mashed potatoes. Yessssss. Or, for those who wanna be real Irish, serve it on top of my vegan cauliflower colcannon.
Whether you’re Irish otherwise you similar to an excuse to take a automotive bomb together with your friends (no judgments) on St. Paddy’s Day, this recipe is for you.
Ingredients You’ll Need
Notes on Ingredients:
- lean beef stew meat (round chuck): any of the tougher cuts of beef work perfectly in stew. Chuck, beef shin, brisket and short ribs are all the time good cuts to go for but most supermarkets and butchers will give you the option to guide you as to what cut of beef is best on your stew!
- sliced cremini or baby Bella mushrooms: earthy, barely woodsy, meaty flavor and are one among the foods that contain umami – will add a lot flavor to the stew!
- tomato paste: can substitute with tomato sauce or ketchup if needed.
- Guinness or other stout beer: Will add immense flavor, but can swap in any stout, porter, brown, or amber ale. So long as it’s not too hoppy, it can work just superb!
- Dijon mustard: for flavor and spice.
- Worcestershire sauce: savory and sweet with a definite tang provided by the vinegar.
- bay leaves: for added flavor
- fresh thyme: for flavor, can substitute for rosemary if needed
- beef stock: for flavor and broth, can substitute with chicken or vegetable broth but might lose the strong beef flavor.
- yukon gold potatoes: best for stews, but can use any potato!
- cornstarch: to thicken the stew. Can substitute with flour or tapioca starch if needed.
Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission)
The way to Make Easy Pot Guinness Beef Stew
- Season beef with salt and pepper. Turn Easy Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on both sides, or until browned.
- Set beef aside!
- Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on both sides. Set cooked mushrooms aside. Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and proceed sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
- Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
- Secure lid, be sure valve is ready to sealing, and set Easy Pot to Meat/Stew function for half-hour. Use quick release valve to release steam.
- Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for 4 minutes. Use quick release valve to release steam.
- In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will proceed to thicken because it sits).
- Remove bay leaves and thyme. Add salt and pepper, to taste. Enjoy!
Expert Suggestions
- (Unsure if there are any specific suggestions!)
Recipe FAQs
1.What if I don’t have any Guinness available?
You’ll be able to swap in any stout, porter, brown, or amber ale. So long as it’s not too hoppy, it can work just superb!
2. What if I don’t wish to use beer in any respect?
You don’t have too! You’ll be able to swap the Guinness for beef stock or vegetable broth (vegetarian).
3. What sort of beef is used for stew?
Any of the tougher cuts of beef work perfectly in stew. Chuck, beef shin, brisket and short ribs are all the time good cuts to go for but most supermarkets and butchers will give you the option to guide you as to what cut of beef is best on your stew. Bone-in stewing beef bought from most supermarkets are perfect for this stew!
Storage and Preparation
Easy Pot Guinness Beef Stew leftovers could be stored in an airtight container within the refrigerator for as much as 3-4 days.
This beef stew makes great leftovers and likewise freezes thoroughly! Cool and store within the fridge for as much as 5 days or in air-tight containers within the freezer for as much as 3 months. Thaw overnight within the fridge and gently reheat on the stovetop or within the microwave.
Recipes that Pair Well
Air Fryer Garlic Bread
Blood Orange Gin Fizz
Whole Wheat Irish Soda Bread
For more St. Patrick’s Day recipes, take a look at more of mine below!
For those who like this recipe, please make sure you comment and provides it a 5 star rating below. For those who make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you need to save this recipe for later, make sure you pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you probably the most delicious (and most beautiful) dish! The unique post was published March 2018.
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Description
A delicious one pot Irish meal, this Easy Pot Guinness Beef Stew is hearty and savory, filled with potatoes, carrots and mushrooms.
- 1.5 lbs lean beef stew meat (round chuck), cut into bite-sized pieces
- Salt and pepper
- 3 tablespoons olive oil, divided
- 8 ounces sliced cremini or baby bella mushrooms
- 1 large yellow onion, diced (about 2 cups)
- 2 celery sticks, diced (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons tomato paste
- 1 can (14.9 ounces) Guinness or other stout beer
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup beef stock
- 1 1/2 lbs yukon gold potatoes (about 4), peeled and cut into bite-sized pieces
- 4 to 5 carrots, peeled or scrubbed, and cut into 1/2-inch rounds
- 3 tablespoons cornstarch
- Season beef with salt and pepper. Turn Easy Pot on to Sauté function and add 1 tablespoon olive oil. Once the oil is hot, add beef (working in two batches) and let cook about 2 minutes on both sides, or until browned. Set beef aside.
- Add 1 tablespoon olive oil and mushrooms and saute until browned, about 4 minutes on both sides. Set cooked mushrooms aside.
- Add remaining 1 tablespoon olive oil, onions and celery, and let saute until softened, about 3-5 minutes. Add garlic and tomato paste and proceed sautéing until garlic is fragrant and tomato paste has darkened in color, about 2 minutes.
- Add Guinness to deglaze the pan. Add seared beef, Dijon mustard, Worcestershire sauce, sugar, bay leaves, thyme and beef stock.
- Secure lid, be sure valve is ready to sealing, and set Easy Pot to Meat/Stew function for half-hour. Use quick release valve to release steam.
- Remove lid, add potatoes and carrots. Secure lid back on and set to pressure cook/manual for 4 minutes. Use quick release valve to release steam.
- In a small bowl, mix cornstarch with 3 tablespoons water. Add cornstarch slurry and cooked mushrooms to the stew and stir to thicken (stew will proceed to thicken because it sits).
- Remove bay leaves and thyme. Add salt and pepper, to taste.
- Prep Time: 8 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Easy Pot
- Cuisine: Irish
Keywords: quick pot Guinness beef stew, quick pot irish stew, quick pot irish beef stew