Quick & Easy Irish Stew Recipe!
We’ll show you how to make mouth-watering, melt-in-your-mouth tender Irish Stew in a pinch, saving you hours of cooking time!
Rich, hearty, and incredibly tender, you’re going to want to make this Irish Stew all year long!
Note: using a pressure cooker such as an Instant Pot will shave hours off of the cooking time, so we highly recommend it. But if you don’t have a pressure cooker, don’t worry! You will just have to simmer the dish longer during the final cooking step.
- 1.5 Tbsp canola or avocado oil (or any oil with a high smoke point)
- 2 lbs stew meat from Westphalia Market
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 cups beef stock
- 1 bottle Guinness beer (or 12 oz of extra beef stock if you prefer to not use beer)
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 ribs celery, sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lb carrots, peeled and sliced in thick chunks
- 1.5 lbs. yukon gold potatoes, peeled and diced into thick chunks
- 1 Tbsp cornstarch or arrowroot (optional)
- 1 Tbsp water (optional)
- Set your Instant Pot or other pressure cooker to sauté, and add the oil and heat until the oil is shimmering. Season your stew meat with salt and pepper and add to the Instant Pot. Brown the beef on all sides, then take out the beef and set it aside in a bowl or on a plate.
- Add the diced onion to the pot and sauté until the onion becomes translucent.
- Add the minced garlic and stir for about 30 seconds, until the raw scent of the garlic tempers.
- Add the beer to the pot, then use a wooden spoon to deglaze the pot and scrape loose any of the browned bits from the sides and bottom of the pot. Cook the beer and onions for about 3 minutes.
- Add the browned beef back to the pot, along with the beef stock, tomato paste, Worcestershire sauce, salt, pepper, celery, thyme, and bay leaves.
- Cover the Instant Pot and set the cooking mode to the Stew setting. Cook for 30 minutes, then quick release the pressure (be careful of the steam!)
Note: If you are cooking this recipe on a stovetop without a pressure cooker, then you’ll want to go ahead and add the carrots and potatoes now, and proceed to cook the dish for about 2 hours on a low simmer, stirring occasionally.
- Remove and discard the bay leaves and the thyme.
- Add the carrots and potatoes to the pot, and cook on high pressure for 5 minutes. Quick release the pressure.
- Optional: For a thicker stew, stir the cornstarch and water together and stir into the stew.
- Your feast is ready! Serve with a thick and hearty bread, and enjoy!