Not only is this beef stew so easy to make, but this is hands-down the Instant Pot best beef stew. This melt-in-your-mouth beef stew is loaded with flavor.
Using a bounty of fresh vegetables and tender beef, this updated classic will please everyone at your table. You can also make this recipe with any brand of an electric pressure cooker. While the step-by-step instructions are written with Instant Pot terminology, you will find they are easily adaptable to any brand.
My twist on the traditional Irish Stew is made with boneless beef chuck steak in place of the lamb or mutton. You can, of course, use lamb if you prefer, but the cooking time and the cost will increase. The stout* also adds a unique flavor twist to the stew. I think you will find this stew delightful, and maybe after a couple of rounds of your favorite Irish stout, you can dive right into this like a true believer.
As a toast to my Irish friends on St. Patrick’s Day, I decided to update my pressure cooker beef stew recipe to make it just a little bit more Irish. A traditional Irish Stew is made with mutton, onions, and potatoes. You may also see carrots in the stew – a version that I understand is preferred in southern Ireland.
Overall this beef stew recipe is the best, comforting, easy beef stew ever. The beef and vegetable preparation takes about 5 minutes. The time to sauté and pressure cook the beef cubes and vegetables is about 20 minutes. What I can’t always predict for you is the time that it takes to get your pot up to pressure. What I can tell you is that the time it takes to come to pressure and then 20 minutes to cook your best beef stew in the Instant Pot is completely hands-off!
*If you prefer not to use stout, just substitute it with an equal amount of water or no-sodium broth.
Instant Pot Best Beef Stew
- 2 tbsp virgin olive oil
- 1-1/2 lbs boneless beef chuck steak cut into 1/2-inch (1 cm) cubes
- 2 carrots sliced
- 2 stalk celery sliced
- 1 onion finely chopped
- 1 russet potato cut into 1/2-inch (1 cm) cubes
- 3 cups ready-to-use beef broth
- 2 cups stout beer such as Guinness
- 3 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- Kosher salt and freshly ground black pepper
- Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add beef (see tip, at left) and cook, stirring, for 4 to 5 minutes or until browned on all sides. Press Cancel. Add carrots, celery, onion, potato, broth, beef and tomato paste, stirring well.
- Close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the ‘–’ button to decrease the time on the display to 11 minutes.
- When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The beef should be melt-in-your-mouth tender. (If more cooking is needed, reset the manual pressure to “High Pressure” for 2 minutes.)
- Press Sauté. Add tomatoes and cook, stirring often, for 7 to 9 minutes or until soup is your desired consistency. Season to taste with salt and pepper.
* Cook the beef cubes in batches for more even browning. Transfer the browned cubes to a plate after each batch. Add them back to the pot when all are browned.
* If you like your stew a little thicker, in step 4 mash a few of the potatoes and stir into the broth along with the tomatoes. The liquids will continue to thicken.