This Instant Pot Beef Stew is the perfect simple and hearty meal for cold winter and fall days! So easy to make, bursting with flavor, and fork-tender beef.
Tender meat, lots of veggies, and potatoes simmered in a savory broth made with Guinness beer and Worcestershire sauce. There is nothing more comforting than a big bowl of steaming, hearty stew on a cold day! I love that this beef stew is ready in an hour and tastes as delicious as a stew that has cooked for hours.
Soups and stews, like this beef stew, my cozy Instant Pot Carrot Soup, and our reader-favorite, Instant Pot Chili, are my favorite recipes to make in my Instant Pot. I use mine at least 2-3 times a week, for main dishes and sides like rice. A deeper flavor, perfectly cooked meat, and less mess in the kitchen are only a few of the advantages of using an electric Pressure Cooker!
If you are looking for more Instant Pot recipes, check out my other Instant Pot recipes. This Instant Pot Mac and Cheese recipe makes a great family-friendly dinner that everyone loves.
How to make Instant Pot Stew
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Cut beef and vegetables into cubes. Chop onion and finely mince garlic.
- Saute meat in instant pot, then add onion and garlic. Add flour and tomato paste then deglaze with beer. Add in remaining ingredients.
- Cook for 35 minutes, then do a natural release. Season to taste and thicken with cornstarch.
- Serve sprinkled with parsley and rustic bread on the side. A green salad would also make a delicious side dish for this recipe.
What is the best cut for beef stew?
I prefer to use pre-cut stewing meat because it’s convenient. If I have the time, I like to cut the chunks into similar-sized pieces. But you can also use a chuck eye roast, chuck short ribs, fatty brisket, or cross-cut shanks and trim and cut the meat into cubes.
Serve with rustic bread, Irish soda bread, and green salad on the side.
Tips and Tricks for making the best Stew in the Instant Pot
- Cut the potatoes, carrots, and parsnips into large chunks (about 1 1/2 inch cubes). They cook fast, so you want them to be bigger.
- You can also add frozen peas or other veggies to the stew.
- I recommend cutting the stewing beef into similar sized chunks.
- Natural release results in better meat texture.
- The stew will be very brothy when you open the lid, I prefer it thicker, so I add cornstarch. Start with 2 Tbsp of cornstarch mixed into cold water and let the stew simmer for about 2 minutes until it thickens.
- I recommend using Guinness Draught Stout because it is less bitter than Guinness Extra Stout.
- The beer adds so much flavor, but feel free to skip if you can’t consume alcohol and use 3 cups of beef broth in total and add 1 more Tbsp of Worcestershire sauce.
- Instead of Guinness, you can also use other beer like Kilkenny Irish Cream Ale, or Murphy’s Irish Stout.
- Red Wine can also be used instead of beer.
How to reheat and make ahead
This reheats very well. You can reheat in the Instant Pot on saute mode for a few minutes while stirring. A perfect meal for entertaining, a party, or to bring to a potluck since it can be made the day ahead. The flavors meld together as it sits, so it tastes even better the next day.
Instant Pot Beef Stew
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 1/2 pounds beef stewing meat, cut into same size pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp flour
- 4 Tbsp tomato paste
- 1 cup Guinness Draught Beer
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 bay leaves
- 2 tsp dried thyme
- 3-4 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 pound Yukon gold potatoes, peeled and chopped
- 2 Tbsp cornstarch
- 2 Tbsp Water
Instructions
- Select Sauté or browning on your Pressure Cooker and allow it to heat fully. Add oil and butter, then add beef, season with salt and pepper, and saute the meat until browned on all sides. Add onion and garlic, saute for 30 more seconds.
- Add flour and tomato paste, stir. Pour in the beer and deglaze the cooking pot. Cook for 2 minutes, scraping the brown bits from the bottom of the pan.
- Add in beef broth, Worcestershire sauce, thyme, and bay leaves.
- Stir in cubed potatoes, carrot, and parsnips.
- Close the lid and steam valve of the Instant Pot. Cook at high pressure for 35 minutes, then natural pressure release, or do a quick release after 10 minutes of natural release.
- Open the lid. Discard the bay leaves. Season to taste.
- Press the saute button. Mix together the cornstarch and cold water in a small bowl and stir into the stew, letting it simmer until thickened.
Notes
- Cut the potatoes, carrots, and parsnips into large chunks (about 1 1/2 inch cubes).
- You can also add frozen peas or other veggies to the stew.
- I recommend cutting the stewing beef into similar sized chunks.
- Natural release results in better meat texture.
- I recommend using Guinness Draught Stout because it is less bitter than Guinness Extra Stout.
- Feel free to skip the beer if you can’t consume alcohol and use 3 cups of beef broth in total and add 1 more Tbsp of Worcestershire sauce.
- Red Wine can also be used instead of beer.
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