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    Home » Real Food » Soup, Stew, and Chili Recipes » Irish Stew

    Irish Stew

    By Kristen Chidsey | 9 Comments | Published March 12, 2022 | Updated March 10, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Irish Stew is a richly flavored, hearty stew made with lamb or beef, Guinness beer, and root vegetables. This delicious Irish-inspired stew can be made easily using the Instant Pot or Crockpot.

    Irish Stew is a richly flavored, hearty stew made with lamb or beef, Guinness beer, and root vegetables. This delicious Irish-inspired stew can be made easily using the Instant Pot or Crockpot.

    Bowl of Irish Stew next to Guinness Beer and parsley.

    Irish Stew is a classic stew recipe that originated from, you guessed it--Ireland.

    It is traditionally made with root vegetables and lamb, yet is equally delicious, and oftentimes much more affordable when prepared with beef instead of mutton.

    Instead of being cooked in a base made from beef broth and tomatoes, like more classic American stews, this recipe for Irish Stew is made with a dark stout beer.

    Even if you don't like stout beer, you may be surprised at how much you enjoy the flavor of the beer in this stew. The beer does not make the stew bitter, but instead, it gives the stew rich, caramel undertones. It is a unique, slightly sweet flavor that is downright divine.

    Just like Instant Pot Corned Beef and Cabbage, this Irish Stew is an obvious choice for celebrating St. Patrick's Day. However, this Irish girl is here to tell you this recipe deserves to make its way to your table year-round. And given that you can prepare Irish Stew using either the Instant Pot or slow cooker, this recipe is pretty darn easy to make as well.

    Notes on Ingredients

    Ingredients for Irish Stew labeled on counter.
    • Stew Meat: Traditionally Irish Stew is made with mutton or lamb. However, beef is commonly used and equally delicious.
    • Guinness Beer: The Guinness gives this stew its rich, caramel, coffee undertones. I recommend using the stout variety, not a draught, for the biggest punch of flavor. If you cannot find Guinness, you can use another dark stout beer. However, there is no substitute for stout beer. If you want to make stew without beer, use my recipe for traditional Instant Pot Beef Stew.
    • Maple Syrup: The maple syrup is added to counteract some of the bitterness in the beer. Feel free to replace it with honey or brown sugar, but the maple notes pair beautifully with the caramel undertones in the beer.
    • Parsnips: If you can find parsnips, I highly recommend using them in addition to carrots. They have a nice sharp, slightly sweet, fresh taste, almost like a mellow carrot. If you don't have them on hand, replace them with regular carrots.
    • Potatoes: Use Russet, Yukon Gold, or even red potatoes. For Russet potatoes, I recommend peeling the potato prior to adding to the stew. Regardless of the type of potatoes you use, you want to be sure to cut the potatoes into even bite-sized pieces, so that they cook up evenly.

    Instant Pot Instructions

    The fastest way to prepare Irish Stew is to opt to use the Instant Pot. It is the perfect method to use when you didn't have time, or forgot, to get dinner started in the slow cooker in the morning.

    • Turn the pressure cooker to the saute function, add in a bit of oil, and let the oil heat. 
    • While the oil is heating, pat the lamb or beef dry using a paper towel. This will help the meat sear better. After patting dry, season generously with salt and pepper.
    Seasoned Stew meat on cutting board.
    • Add the seasoned meat to the inner pot and saute until just about browned on all sides. It doesn’t need to be perfect. 
    Seared beef in inner pot.
    • Once fairly golden, remove the meat to a plate. If your inner pot is dry, add a bit more oil. I often find that I don't need the added oil, as the meat renders off some fat as it sears.
    • Add in the minced onion and celery, and saute for just a couple of minutes until the onion and celery have begun to soften. 
    Celery and onion in inner pot.
    • Once the onion and celery are softened, add in the tomato paste, garlic, and thyme. We want to toast that just for a minute, to develop the flavors of the tomato paste and spices, but we don’t want to burn our garlic. 
    • To the inner pot, add in the Guinness and then scrape, scrape, scrape the bottom of the inner pot to remove those browned bits and to prevent a burn notice.
    • Let the Guinness cook and reduce slightly for 3-4 minutes on the saute function and then turn off the saute function by hitting cancel.
    • Add in 2 to 2 ½ cups of beef broth. I typically use a full 2 ½ cups because my family prefers a brothier stew.
    • Add Worcestershire sauce, maple syrup, bay leaves, salt, pepper, and the seared stew meat to the inner pot.
    Ingredients for Irish Stew in inner pot.
    • We are going to cook the meat first and then add our vegetables later so that they don't get mushy.
    • Place the lid on the inner pot and cook on high pressure for 30 minutes. Pop the lid on the inner pot, seal the vent knob, and set to cook on high pressure for 30 minutes. DO NOT USE the stew function, it is always better to manually set the time using the pressure cook or manual button. 
    • Once the cooking time has elapsed, allow the pressure to release naturally on its own for 15 minutes, that way the meat stays tender. 
    • Open up the inner pot, add in the carrots, parsnips, and potatoes.
    Root vegetables added to inner pot for stew recipe.
    • Pop the lid back on the inner pot, and cook on high pressure for 3 minutes.
    • After the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
    • At this point, the stew is ready to serve, but if you would like a thicker stew, you can add a cornstarch slurry to thicken. To do this, mix together 1 tablespoon cornstarch with 1 tablespoon of water. Turn the instant pot back to saute and whisk in the cornstarch slurry. Let simmer and bubble until thickened.
    Bowl of Irish Stew Next Instant pot.

    Slow Cooker Instructions

    The advantage of cooking Irish Stew using the slow cooker is that you don't have to add the root vegetables later in the cooking process. The slow cooker uses a more gentle heat, which will not overcook the vegetables while the meat gets tender.

    • Heat oil in a large skillet over medium-high heat.
    • Pat the meat dry with a paper towel and then season generously with 1 teaspoon salt and ½ teaspoon black pepper and then add to the heated oil. Brown on all sides. Once browned, add to the base of a 6-quart slow cooker.
    • Add the onion and celery to the skillet and saute for 3-4 minutes, or until softened.
      Add the beef to the saute pan and allow the beer to come to a boil. Simmer for 2-3 minutes, or until slightly thickened, stirring frequently.
    • Pour the beer mixture over the meat. Add in 3 cups of beef broth, tomato paste, Worcestershire sauce, maple syrup, thyme, minced garlic, potatoes, carrots, parsnips, and bay leaves. Season with 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
    • Cover and cook on low for 7-9 hours or on high for 3-4 hours.
    • Remove the lid from the slow cooker, turn the heat to high, and allow to cook for 30 minutes to slightly thicken. If you would like a thicker stew, mix together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the stew before cooking for the final 30 minutes.
    • Remove the bay leaves and serve.
    Bowl of Irish Stew next to crusty bread and guinness beer.

    Serving Suggestions

    Nothing goes better with stew than crusty bread. Serve this Irish Stew with Irish Soda Bread, Italian Bread, or Whole Wheat Dutch Oven Bread. And of course, it doesn't hurt to pair with a Guinness to drink as well.

    More Hearty Stews and Soup Recipes

    • Instant Pot Beef Stew
    • Vegetable Beef Soup
    • Baked Potato Soup
    • Instant Pot Beef and Barley Soup

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you tried this recipe for Irish Stew, please be sure to leave a comment and review below. And may the luck of the Irish be with you! 🍀

    Bowl of Irish Stew next to Guinness.

    Irish Stew

    Irish Stew is a richly flavored, hearty stew made with lamb or beef, Guinness beer, and root vegetables. This delicious Irish-inspired stew can be made easily using the Instant Pot or Crockp
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Pressure Build-Up and Release: 45 minutes
    Total Time: 1 hour 45 minutes
    Servings: 6
    Calories: 304kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 tablespoon olive oil *½ tablespoon more if needed
    • 1 ¼ pounds beef or lamb stew meat cut into 1-½-inch chunks
    • 2 teaspoons salt divided
    • 1 teaspoon black pepper divided
    • 3 garlic cloves minced
    • 1 large onion chopped
    • 1 stalk celery thinly sliced
    • 2 tablespoons tomato paste
    • 1 teaspoon dried thyme
    • 12 ounces Guinness Beer extra stout
    • 2 -3 cups low-sodium beef broth *see note
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon maple syrup
    • 2 bay leaves
    • 1 pound Yukon Gold, Russet, or red potatoes peeled, cut into ½-inch pieces
    • 2 carrots cut into ½-inch pieces
    • 2 parsnips cut into ½-inch pieces

    Optional

    • 1 Tablespoons cornstarch
    • 1 Tablespoon water
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Instant Pot Instructions

    • Turn the Instant Pot to saute, add in the oil, and let heat.
    • Pat the meat dry with a paper towel and then season generously with 1 teaspoon salt and ½ teaspoon black pepper. Add the seasoned beef to the inner pot and saute until golden brown on all sides. Once browned, remove the beef to a plate and set aside.
    • If your inner pot looks dry, add in a bit more oil. Then add the diced onion and celery to the Instant Pot and saute for 2-3 minutes, until the onion begins to caramelize. Add the garlic, tomato paste, and dried thyme for the last 30 seconds of cooking just to toast the spices and tomato paste.
    • Add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the mixture cook for 3-4 minutes. Turn the saute function off by hitting cancel.
    • Add 2 to 2 ½ cups of beef broth, Worcestershire sauce, maple syrup, 1 teaspoon salt, ½ teaspoon pepper, and bay leaves to the Instant Pot. Add the seared meat back into the inner pot and stir well.
    • Secure the lid on the instant pot. Set to cook on HIGH PRESSURE for 30 minutes by using the manual or pressure cook button. When the cooking time has elapsed, allow the pressure to release naturally on its own for 15 minutes.
    • Open the Instant Pot and add the carrots, parsnips, and potatoes to the inner pot.
    • Return the lid to the instant pot. Set to cook on high pressure for 3 minutes. After the cooking time has elapsed, allow 15 minutes of natural pressure release. Then open up the pressure cooker, remove bay leaves and serve or proceed to thicken.
    • If you would like a thicker stew mix together corn starch and water. Turn the instant pot back to saute and whisk in the cornstarch slurry. Let simmer and bubble until thickened.

    Slow Cooker Instructions

    • Heat oil in a large skillet over medium-high heat.
    • Pat the meat dry with a paper towel and then season generously with 1 teaspoon salt and ½ teaspoon black pepper and then add to the heated oil. Brown on all sides. Once browned, add to the base of a 6-quart slow cooker.
    • Add the onion and celery to the skillet and saute for 3-4 minutes, or until softened.
    • Add the beer to the saute pan and allow the beer to come to a boil. Simmer for 2-3 minutes, or until slightly thickened, stirring frequently.
    • Pour the beer mixture over the meat. Add in 3 cups of beef broth, tomato paste, Worcestershire sauce, maple syrup, thyme, minced garlic, potatoes, carrots, parsnips, and bay leaves. Season with 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
    • Cover and cook on low for 7-9 hours or on high for 3-4 hours.
    • Remove the lid from the slow cooker, turn the heat to high, and allow to cook for 30 minutes to slightly thicken. If you would like a thicker stew, mix together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the stew before cooking for the final 30 minutes.
    • Remove the bay leaves and serve.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 6-8 quart Slow Cooker

    Notes

    Storage: Leftover Irish Stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 1 month. Defrost in the refrigerator before reheating.
    Broth: For a thicker, use only 2 cups of broth when using the Instant Pot. For the Slow Cooker, 3 cups are needed.
    Potatoes: I recommend waxy potatoes, like Yukon Gold for this stew. If using russet potatoes, be sure to peel prior to adding to the stew.
    Parsnips: If you don’t care for parsnips, use additional carrots, or vice versa.
    Maple Syrup: Use pure maple syrup. You can certainly omit or cut the maple syrup half if you are watching adding sugars. And the maple’s caramel undertones pairs so beautifully with the Guinness, hence why I go with maple syrup over honey or granulated sugar.
    Sodium: To reduce the sodium, use only ½ teaspoon of salt to season the beef and add to the stew while cooking. And be sure to use low-sodium beef broth. 

    Nutrition

    Calories: 304kcal | Carbohydrates: 34g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 732mg | Potassium: 970mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3496IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 3mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Pamela Whiting

      March 17, 2022 at 12:58 am

      5 stars
      Looks delicious! I have a 10q instant pot and was wondering how much more beer/broth would I have to add? Also, I noticed you mentioned to peel the potatoes but in the pics they look like they were not. Can I keep the skin on the potatoes?

      Reply
      • Kristen Chidsey

        March 17, 2022 at 6:31 am

        Hi Pamela! This is still plenty of liquid for a 10 quart instant pot (there is a total of 4 to 4 1/2 cups). For the potatoes, I used baby potatoes, cut in half. If you are using larger potatoes, you will want to cut them into smaller pieces (about 1 1/2 inch chunk) No need to peel the potatoes but for russet potatoes, you may want to for a better texture. Enjoy!

        Reply
    2. Gina

      March 14, 2022 at 11:46 pm

      5 stars
      Made this yesterday, It came out great in the Instant Pot. Easy to make, delicious, and pure comfort food! Can't wait to make again.

      Reply
      • Kristen Chidsey

        March 15, 2022 at 6:42 am

        Hi Gina! I love hearing you enjoyed the Irish Stew! I hope it makes its way to your dinner table often.

        Reply
    3. Katie

      March 14, 2022 at 6:59 pm

      5 stars
      This is so hearty with a lot of flavor. It's perfect for a St Patrick's day meal too!

      Reply
    4. Debbie

      March 14, 2022 at 11:32 am

      Hi, I was wondering which method you prefer, Instant pot or crock pot? I want to make this but cannot decide which method to use.

      Reply
      • Kristen Chidsey

        March 14, 2022 at 12:47 pm

        For the ease of not planning ahead, I prefer the instant pot. However, both have great results. I hope you enjoy.

        Reply
        • Debbie

          March 16, 2022 at 10:06 pm

          5 stars
          I made this for dinner tonight. It was delicious! My whole family loved it. Served it with some Irish Soda bread. Thank you for sharing

          Reply
          • Kristen Chidsey

            March 17, 2022 at 6:32 am

            I am so happy you and your family enjoyed Debbie!

            Reply

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