Let’s Make Beef & Guinness Stew in an Instant Pot!
Based on a recipe from Viking Cruise Lines, this Instant Pot Beef & Guinness Stew smells as good as it tastes! Beef, onions, carrots, mushrooms, potatoes, and Guinness Extra Stout Beer along with other ingredients are used in what’s now our favorite stew.
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Introduction
I’ve said it before – my husband is the better cook! He can look at a recipe and know if it will be good. I do not have that skill! I asked him to search for a good beef stew recipe. Somehow, he ended up on the Viking River Cruises’ website (I can’t imagine how!). He found a recipe for Carbonnade a la Flamande. I guess you have the same question I had when he suggested: What in the world is that? If I had to come up with what it is so that everyone would understand, it’s a wonderful Beef and Guinness Stew that you cook in an Instant Pot! It’s a great wintertime meal, but I can’t resist not having this all year long. We always serve it with some biscuits for dunking!
Recipe for Instant Pot Beef & Guinness Stew
Instant Pot Beef & Guinness Stew
Equipment
- Instant Pot I highly recommend the 8 quart Instant Pot Duo Crisp 11 in 1 – so many features in one device! I love mine and it replaced multiple appliances for me.
Ingredients
- 3.25 pound beef chuck roast trimmed & cut into 2-inch or larger pieces
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour heaping
- 3 tbsp olive oil split in half for searing the meat
- 2 tbsp butter
- 3 onions large, peeled (one chopped up small, and the other two in larger wedges)
- 16 ounce baby carrots bag
- 4 cups beef broth you'll use 1 cup and later add the remainder into the Instant Pot; I use Progresso
- 1 tbsp brown sugar packed; I use dark brown sugar
- 1 tbsp tomato paste I use Pomi Double Concentrated
- 3 tbsp Better Than Bouillon – Roasted Beef Base substituted for beef demi-glace
- 1.5 cups Guinness Extra Stout Beer substituted for an Oud Bruin Style Beer from Belgium
- 8 oz. mushrooms sliced or button
- 2 tsp thyme the recipe said fresh; I had dry thyme
- 1/2 tsp garlic powder I prefer granulated
- 2 tsp parsley the recipe said fresh; I had dry parsley
- 24 small Yukon gold potatoes see the note for other options
Instructions
- Trim the chuck roast of the heavy fat and discard it. Cut the chuck roast into 2″ or larger pieces.
- In a gallon zip lock bag, place the salt, black pepper, flour, and chuck roast pieces. Shake well to coat the meat.
- Place half of the olive oil into the Instant Pot. Set it to saute on high. Heat the olive oil.
- Add half of the beef into the Instant Pot, searing the meat on all sides. Transfer the meat to a plate or large bowl and set it aside. Add the remaining olive oil, allow it to heat, and then sear the remaining meat on all sides. Once finished, add it to the same plate or bowl.
- Add in the butter, onions, and carrots. Stir and saute until lightly golden, approximately 10 minutes.
- While the onions and carrots are sauteeing, whisk together 1 cup of the beef broth, brown sugar, tomato paste, and Better Than Bouillon Roasted Beef Base. If necessary to get it to thoroughly combine, heat it in a microwave for about a minute.
- Add this to the sauteed onions and carrots, stirring to combine. Add in the Guinness Extra Stout Beer and stir. Bring this to a boil, still utilizing your Instant Pot’s saute setting on high.
- Add in the remaining beef broth, mushrooms, thyme, garlic powder, and parsley. Add in the seared beef. Stir and sink the beef and mushrooms down into the liquid if possible.
- Close your Instant Pot and make sure that the pressure release valve is closed. Set it to pressure cook on high for 30 minutes. It will probably take 10-15 minutes for the pressure to build up before it begins cooking.
- While the Instant Pot is pressure cooking, make what you want with this: either the 24 small boiled Yukon gold potatoes, the mashed potatoes, or a bag of egg noodles. Also, prepare the biscuits if you are having them with your meal.
- Allow the Instant Pot to naturally release the pressure for 15 minutes. Then do a quick release by turning the steam release valve to the venting position. Once the float valve drops, remove the lid. Dinner's ready!
- If you’ve made noodles or mashed potatoes, place some into the bowl you’ll use for serving and then top this with the stew. If you’ve made boiled potatoes, add some of the stew to a bowl and then add in some potatoes. Enjoy!
Notes
- If you shop at a grocery store with helpful butchers, ask them to cut up the chuck roast you buy into 2-inch pieces and rewrap it. Most are happy to do this!
- You can serve this with your choice of sides: 24 small/baby Yukon Gold potatoes, mashed potatoes, or a 16-ounce bag of egg noodles.
- Feel free to adjust the recipe including the liquid based on the size of your chuck roast. If you like a stew with plenty of gravy/liquid, you can increase the broth, brown sugar, tomato paste, Better Than Bouillon, Guinness, thyme, and parsley. This seemed to have plenty.
- The brands of products I use are just suggestions. I always note the brands I use so my recipes turn out the same each time I make them.
Nutrition
Make shopping easier – here’s the shopping list for this recipe saved in Instacart. Have the ingredients you need delivered to your home or pick them up at the store. You’ll see multiple stores with the ingredients listed – you can decide where to purchase based on the best prices.
Trust me – you have to try this one – it’s incredible! If you don’t have an Instant Pot yet (get one – you won’t regret it), I have another version of this: Crockpot Beef & Guinness Stew. One more choice would be to make Guinness Stew on the Stovetop. It’s just as good and in that recipe, I show it served over egg noodles. Another great option is to serve it over mashed potatoes.
Here’s another idea for a good crockpot dinner: check out my Crockpot Lasagna with Ground Beef – my ultimate comfort food!
Great recipe! Can be made on the stovetop, in a crockpot, or in an Instant Pot.