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Cozy Instant Pot Irish Beef Stew Recipe Easy Homemade Root Vegetable Stew

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A hearty and comforting Irish beef stew made quickly in the Instant Pot with tender beef chuck and root vegetables, perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 4 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: Cut the beef into 1½-inch cubes, peel and chop the carrots, parsnips, and potatoes into similar-sized chunks. Dice the onion and mince the garlic. This should take about 10–15 minutes.
  2. Season the beef: Generously sprinkle salt and black pepper over the beef cubes.
  3. Sauté the beef: Turn your Instant Pot to the ‘Sauté’ setting and heat 2 tablespoons of olive oil. Add half the beef cubes without crowding and brown each side for about 2 minutes until golden crust forms. Remove browned beef to a plate and repeat with remaining cubes. This takes about 10 minutes.
  4. Sauté onions and garlic: Add diced onion to the pot and cook for 3–4 minutes until softened and translucent, stirring frequently. Stir in minced garlic and cook for another 30 seconds until fragrant.
  5. Add tomato paste and deglaze: Stir in 2 tablespoons tomato paste and cook for 1 minute. Pour in ½ cup (120 ml) beef broth and scrape up browned bits from the bottom with a wooden spoon.
  6. Combine remaining ingredients: Return browned beef to the pot along with the rest of the beef broth (3½ cups / 880 ml), Worcestershire sauce, dried thyme, and bay leaves. Stir gently to combine.
  7. Pressure cook: Secure the Instant Pot lid and set valve to ‘Sealing.’ Cook on high pressure for 35 minutes. It may take 10–15 minutes to come to pressure.
  8. Natural release: Allow pressure to release naturally for 10 minutes, then switch valve to ‘Venting’ to release remaining pressure.
  9. Add root vegetables: Open lid and stir in chopped carrots, parsnips, and potatoes. Replace lid and cook on high pressure for an additional 5 minutes.
  10. Final release and finishing: Perform a quick release to release pressure. Remove bay leaves and stir stew gently. If desired, turn on ‘Sauté’ and simmer a few minutes to thicken broth.
  11. Garnish and serve: Sprinkle chopped fresh parsley over the stew before serving. Ladle into bowls and enjoy.

Notes

Do not overfill the Instant Pot past the max fill line when adding root vegetables. If stew is too thin, thicken with a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water during final simmer. Browning the beef adds depth of flavor but can be skipped if short on time. Use low sodium beef broth to control seasoning. Worcestershire sauce may contain gluten, so check labels for gluten-free versions.

Nutrition

Keywords: Irish beef stew, Instant Pot stew, root vegetable stew, easy beef stew, pressure cooker stew, comfort food, hearty stew

Find it online: https://hungermind.com/cozy-instant-pot-irish-beef-stew-recipe-easy-homemade-root-vegetable-stew/