Irish Stew

Irish Stew is a hearty stew made with tender meat and root vegetables in a richly seasoned broth made with beer and beef broth.

Just like Instant Pot Corned Beef and Cabbage and Colcannon, this Irish Stew is an obvious choice for celebrating St. Patrick's Day. However, this Irish girl is here to tell you this delicious stew deserves to be served year-round.

What is Irish Stew?

Irish Stew, is a classic stew recipe made with meat and root vegetables in a tangy, rich broth, that originated from, you guessed it--Ireland.

The meat, whether you opt to use lamb, mutton, or beef, becomes tender, and the vegetables soak up the delicious broth, which is made with a combination of broth and stout beer. It is a unique, slightly sweet flavor that is downright divine.

Notes on Ingredients

• Stew Meat: While classically prepared with lamb or mutton in Ireland, I opt to use beef as it is easier to find and more affordable where I live. Use the type of meat you prefer and is available to you.
• Stout Beer: Stout beer, such as Guinness, gives this stew its rich, caramel, coffee undertones. I recommend using the stout variety, not a draught, for the biggest punch of flavor. There is no substitute for stout beer in this Irish Stew recipe, as it is key to the unique, robust flavor. If you would rather not cook with beer, use my recipe for Instant Pot Beef Stew, made with beef broth and tomato sauce.
• Maple Syrup: Maple syrup is added to counteract some of the bitterness in the beer. Feel free to omit it or 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 potatoes prior to adding them 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.

How to Make Irish Stew using the Instant Pot

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.

• Add the seasoned meat to the inner pot and saute until just about browned on all sides. It doesn’t need to be perfect. 

• 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. 

• 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 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.

• 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 it 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, and add the carrots, parsnips, and potatoes.

• Pop the lid back on the inner pot, and cook on high pressure for 3 minutes. This will ensure your vegetables do not overcook in the time it takes for the meat to become tender.
• 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 it. To do this, mix together 1 tablespoon of 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.

Slow Cooker Irish Stew

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 of 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.

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 it 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! 🍀

Irish Stew

Irish Stew is a hearty stew made with tender meat and root vegetables in a richly seasoned broth made with beer and beef broth.

5 from 12 votes

Print Pin Rate

Course: Main Course

Cuisine: Irish

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Pressure Build-Up and Release: 45 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6

Calories: 304kcal

Author: Kristen Chidsey

Ingredients

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

Optional

• ▢ 1 Tablespoons cornstarch
• ▢ 1 Tablespoon water

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

Instant Pot Instructions

• Turn the Instant Pot to saute, add 1 tablespoon of 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 the additional ½ tablespoon of 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 1 tablespoon of 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.
• To the same skillet that you sauteed the beef, add in the onion and celery, 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 them prior to adding them 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 in half if you are watching adding sugars. And the maple’s caramel undertones pair 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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