Hearty and flavorful beef stew made in a fraction of the time.
- 2 Lb Chuck roast, cubed into 1 inch pieces
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil
- 6 strips thick cut bacon
- 1 1/2 cups Guinness Beer
- 2 1/2 cups beef broth
- 1 red onion, sliced 1/2 inch thick
- 1 red pepper, cut into 1/4 inch slices
- 4 cloves garlic, coarsely chopped
- 1 lb red potatoes, cut into 1/2 inch chunks
- 5 carrots, peeled and cut into 1/2 inch inch pieces
- 3 bay leaves
- 1 Tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
- SEAR BEEF: Turn Instant Pot on Saute (More) mode. Pat cubed chuck roast dry and season with salt and pepper. When display “Hot”, add olive oil and thick cut bacon. When bacon is browned, add beef and stir together. Cook until beef is seared on the outside an no longer visibly pink. Remove to a plate and set aside.
- DEGLAZE: Pour in Guinness. When it comes to a simmer, use the end of a spatula to scrape up the brown bits (fond) from the bottom of the pot. Simmer for one minute then add beef broth.
- COOK: Add red onion, red pepper, garlic, potatoes, carrots, bay leaves, and Worcestershire sauce. Bundle together fresh thyme and fresh rosemary using kitchen twine and add to pot. Stir everything together, then secure lid and set vent to “sealing”. Cook on high pressure for 25 minutes. While it’s cooking, stir together cold water and cornstarch and set aside.
- RELEASE AND FINISH: When timer goes off, perform a quick release. When pressure is released, carefully open lid and add frozen peas. Pour in cornstarch slurry and stir until stew reaches desired thickness. Stir in fresh parsley and enjoy!
- TO SERVE: There service options – 1) Spoon into a bowl on it’s own. Serve with white bread to pick up any remaining sauce, 2) Serve over rice 3) serve over egg noodles.
- If you’re looking for an added burst of flavor, make your stew with lamb instead of beef, or a mixture of each. The natural flavors of the lamb really take things up a notch.
- I recommend cutting everything into 1/2 inch chunks. the pressure cooker will shrink things down a tad bit more, which is perfect. Not only will small bites cook faster, but this also allows you to get a little bit of everything in a single bite.
- A good white bread or dinner roll always goes great alongside this recipe, especially to soak up any remaining sauce. I recommend my recipe for Everything Dinner Rolls, made from scratch.
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Keywords: Easy Beef Stew, Instant Pot Beef Stew, Family Dinner Recipe