Irish Beef and Root Vegetable Stew

I was told this is a very easy recipe and prep. Oh. My. I wish I could share the aroma of this stew as it brewed. Incredible. I highly recommend this Irish Stew.  This was prepared in the Instant Pot but I'm sure it could be adapted to a Dutch Oven....not sure if it would be as tender though.



There are loads of root vegetables in this recipe but I think Doug will add more mushrooms next time.  I know they aren't everyone's cuppa tea but we love them. The combo of the Dijon and herbs and all of it melding together will make your mouth water as the aroma wafts through your kitchen.  

It's been a while since I made bread so I started back with an easy loaf of French. Four ingredients, messy as heck because I think I used too much water. While it didn't brown or rise as I am used to, it tasted fine. 

Our weather isn't cooperating in regard to sitting outside to enjoy a hearty stew like this one but I am hopeful that will change soon. This is one for the cold winter months that I'm sure Doug will make in the future.

Irish Beef and Root Vegetable Stew

The Essential Instant Pot Cookbook

1 and a half pounds boneless stew beef, cut into 1 inch cubes

1 teaspoon salt

1 teaspoon pepper

2 tablespoons vegetable oil or avocado oil

1 yellow onion, chopped

3 cloves of garlic, chopped

8 ounces button or creaming mushrooms, quartered (next time we’ll use more)

1 cup Guinness (we used Maduro beer)

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon tomato paste

1 teaspoon dried rosemary

1 bay leaf

3 large carrots, peeled an cut in 1/2 inch thick slices

1 large parsnip, peeled and cut in 1/2 inch slices

1 rutabaga, peeled, quartered and sliced in 1/2 inch thick pieces

1 tablespoon cornstarch

1 tablespoon water

Sprinkle the beef all over with salt and pepper. Select the sauté setting on the instant pot and heat the oil. Add onion, bar and mushrooms and sauté for 5 minutes, until onion is soft and translucent.

Add Guinness, Worcestershire sauce, mustard, tomato paste, rosemary and bay leaf and mix well. Bring the mix to a simmer, then stir in beef.

Secure the lid and set Pressure Release to Sealing. Press the Cancel button to reset cooking program, then select Meat/Stew setting and set the cooking time for 30 minutes at high pressure.Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point you can leave the stew on the Keep Warm setting for up to 10 hours. (As if!!)

Open the pot and stir in carrots, parsnips and rutabaga. Secure the id once again and set the pressure release to Sealing. Press the Cancel button and reset the cooking program to, then select Manual setting and let cook for 3 minutes at high pressure.

Perform a quick release by moving the Pressure Release to Venting.

In a small bowl stir together the cornstarch and water, mixing well. Open the pot and quickly stir the cornstarch mixture into the stew. Recover and let thicken for 5 minutes. Ladle into bowls and stir.

Sharing with:

Deb at Kahakai Kitchen for Souper Sunday

Beth Fish Reads Weekend Cooking Series