Instant Pot Guinness Beef Stew (+Slow Cooker Instructions)
Servings 8 people
Ingredients
- 2 lbs beef stew meat
- 1 tablespoon olive oil
- 1 white onion chopped
- 3 ½ cups yukon gold potatoes, cut into 2-3 inch pieces
- ⅔ cup roughly chopped carrots
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoon Worcestershire Sauce
- 1 ½ cups Guinness Beer
- 2 ½ cups low-sodium beef broth,
- ½ cup frozen peas
- 6 tablespoon water
- 4 tablespoon corn starch
- Salt and pepper if desire
Instructions
Instant Pot Instructions
- Season the stew meat on both sides with salt and pepper.
- Add the olive oil to the instant pot and set to the saute function. Cook the meat until browned.
- Add potatoes, carrots, garlic, and onions and stir. Add beef broth, Worcestershire Sauce, thyme, and beer.
- Close the lid and steam valve to not venting on the instant pot. Cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, and then do a quick release.
- Mix together the cornstarch and water in a small bowl and stir. Add to stew with the frozen peas. Allow stew to cook and thicken for about 10 minutes.
Slow Cooker Instructions
- Add all ingredients besides the peas, cornstarch, and water to a 6 quart slow cooker.
- Cover and cook on low for 6-7 hours.
- At the end of the cooking time, mix together the cornstarch and water. Add it to the slow cooker with the peas. Cook for an additional 30 minutes to allow the stew to thicken.
- Season with salt and pepper and serve.