📝 About This Recipe
This soul-warming Irish classic transforms tough chuck roast into butter-tender morsels in a fraction of the time thanks to the Instant Pot. The deep, malty notes of Guinness Extra Stout meld with balsamic vinegar and tomato paste to create a mahogany gravy that is incredibly rich and complex. It is the ultimate comfort food, offering a rustic elegance that tastes like it simmered on a stovetop for an entire afternoon.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 1 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (for searing)
The Braising Liquid
- 14.9 ounces Guinness Extra Stout (one standard can or bottle)
- 2 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Balsamic Vinegar (adds a bright acidic finish)
- 1 tablespoon Brown Sugar (to balance the bitterness of the stout)
Vegetables & Herbs
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced thick)
- 1 pound Yukon Gold Potatoes (cut into 1-inch chunks)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Dried Bay Leaves
- 2 tablespoons Cornstarch (mixed with 2 tbsp water for a slurry)
👨🍳 Instructions
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1
Set your Instant Pot to 'Saute' mode on the High setting. Allow it to get hot, then add 1 tablespoon of oil.
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2
Season the beef generously with salt and pepper. In batches, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per batch). Do not crowd the pot. Remove beef to a plate and set aside.
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3
Add the remaining tablespoon of oil if the pot is dry. Toss in the diced onions and celery. Sauté for 3-4 minutes until the onions are translucent and starting to brown.
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4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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5
Pour in the Guinness. Use a wooden spoon to scrape all the 'fond' (the brown bits) off the bottom of the pot; this is where the maximum flavor lives.
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6
Add the beef broth, Worcestershire sauce, balsamic vinegar, and brown sugar. Stir well to combine.
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7
Return the seared beef and any accumulated juices back into the pot. Add the potatoes, carrots, thyme sprigs, and bay leaves. Ensure the beef is mostly submerged.
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8
Secure the lid and set the valve to 'Sealing.' Cancel 'Saute' and select 'Pressure Cook' (or Manual) on High Pressure for 35 minutes.
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9
Once the timer goes off, allow the pressure to release naturally for 15 minutes. This prevents the meat from toughening up. Carefully release any remaining steam manually.
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10
Open the lid and discard the thyme sprigs and bay leaves. If you prefer a thicker gravy, turn the 'Saute' mode back on.
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11
Whisk the cornstarch and water together in a small bowl. Stir the slurry into the bubbling stew and let it simmer for 1-2 minutes until thickened to your liking.
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12
Taste and adjust seasoning with more salt or pepper if needed. Serve piping hot.
💡 Chef's Tips
Always sear the meat in batches; overcrowding causes the beef to steam rather than brown, losing that essential Maillard reaction flavor. Use Yukon Gold potatoes rather than Russets; they hold their shape much better during high-pressure cooking and have a creamier texture. Don't skip the balsamic vinegar or brown sugar; they provide the necessary acidity and sweetness to cut through the heavy, bitter notes of the stout. If the stew is too thin, the cornstarch slurry is your best friend, but only add it after the pressure cooking cycle is complete. For the best flavor, make this a day in advance; like most stews, the flavors deepen and harmonize overnight in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls alongside a thick slice of warm, buttered Irish Soda Bread to soak up the gravy. Pair with a cold pint of Guinness or a robust dry Irish dry stout. A side of buttery mashed parsnips or colcannon provides a wonderful texture contrast. Garnish with a handful of freshly chopped flat-leaf parsley for a pop of color and freshness. For a modern twist, serve the stew over a bed of wide egg noodles or creamy polenta.