Guinness Stew (Instant Pot)

Guinness Stew takes advantage of the rich flavors of Ireland's top brew. While this beef stew normally takes hours to make, you can have it any night of the week. You'll relax knowing it's waiting for you at home in the freezer whenever the craving strikes. You can also substitute lamb for the beef. Serve with mashed potatoes-and Guinness.

John Erskine @erskine

Saved

Ingredients

35 minutes

6 to 8 servings

Prep Ingredients
2 poundschuck roast, cut into 1-inch chunks
1onion, chopped
2carrots, peeled and cut into 2-inch pieces
1rib celery, chopped
1 tablespoonWorcestershire sauce
2 tablespoonsdehydrated onion flakes (optional)
2 tablespoonstomato paste
1beef bouillon cube
1 sprigfresh rosemary or 1/4 teaspoon dried rosemary
3-4 sprigsfresh thyme or 1/2 teaspoon dried thyme
to tasteSalt and pepper
Serving Day Ingredients
1 cupGuinness
1 poundpotatoes, peeled and cubed
2 tablespoonsunsalted butter, softened
2 tablespoonsall-purpose flour
Chopped fresh parsley, for garnish (optional)

Saved

Steps

35 minutes

1

Prep Directions
Combine all the prep ingredients in a 1-gallon resealable freezer bag, Squeeze out the air, label, and place in a round container to freeze into shape.
2

Serving Day Ingredients
Add the Guinness and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 20 minutes, and then let the pressure release naturally.
3

Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil, lower the heat, and simmer until just tender. Drain. Stir the potatoes into the stew. To thicken the stew, in a small bowl, mash together the butter and flour. Set the pot to Saute and stir in the butter mixture until the sauce is thickened to the desired consistency.
4

If you used fresh rosemary and thyme springs, remove and discard. If desired, sprinkle your stew with chopped fresh parsley before serving.