1¼poundsbeef or lamb stew meatcut into 1½-inch chunks
2teaspoonskosher saltdivided
1teaspoonblack pepperdivided
3clovesgarlicminced
1largeyellow onionchopped
1stalkcelerythinly sliced
2tablespoonstomato paste
1teaspoondried thyme leaves
12ouncesStout Beer
2 -3cupslow-sodium beef broth *see note
1tablespoonWorcestershire sauce
1tablespoonmaple syrupoptional
2bay leaves
1poundYukon Gold, Russet, or red potatoespeeled, cut into ½-inch pieces
2carrotspeeled, cut into ½-inch pieces
2parsnipspeeled, cut into ½-inch pieces
Optional
1tablespooncornstarch
1tablespoonwater
Instructions
Instant Pot Instructions
Pat the meat dry with a paper towel and then season generously with 1 teaspoon salt and ½ teaspoon black pepper.
Turn the Instant Pot to saute, add 1 tablespoon of oil, and let heat. Once the oil has heated, add in the seasoned beef and sear until the beef is fully browned. Once the beef is browned, remove it to a plate.
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.
At this point, the stew is ready to be served. However, if you would like a thicker stew, thicken it up by hitting cancel to turn off the keep warm feature and then hit saute. Whisk together the cornstarch and water until the cornstarch is fully dissolved. Whisk the cornstarch slurry into the stew, and let simmer and bubble until thickened, stirring often.
Slow Cooker Instructions
Heat 1 tablespoon of oil in a large, deep skillet or pan 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 garlic, tomato paste, and thyme leaves and saute for 30-60 seconds more.
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, Worcestershire sauce, maple syrup, 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.
Optional step for thicker Irish Stew: After the cooking time has elapsed, remove the lid from the slow cooker, and turn the heat to high. Whisk together the cornstarch and water until the cornstarch is fully dissolved. Whisk the cornstarch slurry into the stew, and let cook for 30 minutes on high, with the lid removed, stirring occasionally. Remove the bay leaves and serve.
Video
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.