Pressure Cooker Irish Beef Stew


  • 2 pounds beef for stew
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 bottle stout beer (12 ounces) stout beer (or red wine)
  • 10 small potato, washed and cut into bite size pieces
  • 6 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, cut in eighths
  • 1 cup beef broth
  • 3 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Sprig of rosemary or thyme
  • 2 tablespoons cornstarch, combined with 2 tablespoon water
  • Bread bowl, optional


  1. Trim fat from meat and cut into 1-inch pieces.
  2. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add olive oil and heat. Add meat and sear on all sides, about 5 minutes.
  3. Stir in garlic and cook 1 minute. Add beer and stir, scraping up any browned bits from bottom of pot. Turn off BROWN/SAUTÉ mode.
  4. Add potatoes, carrots, onion, beef broth, bay leaves, rosemary, salt and black pepper.
  5. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  6. Press MEAT/STEW mode and adjust cooking time to set for 30 minutes.
  7. When cooking has finished, allow a natural release pressure release.
  8. Remove lid and press BROWN/SAUTÉ mode. Stir in cornstarch and water mixture. Cook until thickened. Turn off BROWN/SAUTÉ mode.
  9. Remove bay leaves and add sprig rosemary, if desired.
  10. Serve in bread bowl, if desired

Serves: 8

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 20 minutes. When finished cooking, press steam release button to quick release pressure.


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