Make an Easy and Delicious Instant Pot Irish Beef Stew
This easy and delicious Irish beef stew recipe is one from my dear mother. I learned to cook at her side. She raised five children and cooked pretty much every meal everyday! She was always taking care of us and had to have easy, family friendly recipes at hand. You will find that this hearty stew can be made in your instant pot, crockpot, or on the stovetop and still be just as tasty. On a cold day it is very warm, and comforting. Serve this with your favorite rolls or bread and get ready for a satisfying meal.
*Note: The links are here for your convenience but they are also affiliate links. That means, if you make a purchase through the link, What A Good Day will receive a small commission at no extra cost to you. The opinions presented are my own. We truly appreciate your support! *
As I said, you can cook this stew three ways. I have done it all three ways and, though I love all three, I most often prepare it in my instant pot. It makes the stew meat very tender and it seems to blend the flavors well. However, it will be delicious no matter which way you choose to cook it . It’s all according to preference. The recipe I’m sharing is for instant pot but I have included directions for crockpot and stovetop below. If you do not have an instant pot, I highly recommend one. I LOVE mine and use it all the time. The one I have is this one. I’ve had mine for several years so there may be a newer version available. They go on sale often so keep watch for a good bargain!
Ingredients
- 1 pound of stew meat (or a large sirloin roast) cut in bite sized pieces
- 1 small onion, chopped
- 1 teaspoon of minced garlic
- 1 tablespoon cooking oil
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 20 baby carrots cut in bite size chunks
- 1 stalk celery cut in slices (optional)
- 1/2 cup frozen green peas (optional)
- 5 medium potatoes, peeled and cubed
- 1 10.75 ounce can of tomato soup
- 1 cup beef broth
Let's get prepped!
To get started, you will need to prep everything. That is the hardest part but so worth the effort. Get out your chopping board and get busy. Don’t worry about being perfect, just rough chop the celery, carrots, and potatoes into bite size pieces and put them in a bowl. Chop the onion but put it in separate bowl. Cut the beef into bite size pieces. Even though stew meat is already cut, I usually want to cut it more if there are pieces that are too large. Using a sirloin tip roast and cutting it into bite size chunks will give you very tender stew meat but stew meat works fine.
Now, put your instant pot on sauté and add the cooking oil, beef chunks, onions, salt, pepper, and Worcestershire sauce. Stir and sear the meat until it is browned and the onions are softened. It doesn’t have to be cooked all the way through. (Do not drain the juices.) Once that is done, add the potatoes, carrots, and celery. If desired, you can also add green peas. Add the tomato soup and a cup of beef broth. Stir it all together. Seal the top of your instant pot. Close the release valve. Press beef/stew setting. Mine cooks for 35 minutes. Once it has finished let it slow release for 5-10 minutes then quick release. Stir, check potatoes and carrots for doneness, taste to see if you need more salt or pepper.
For Crockpot or Stovetop
If you want to cook it in your slow cooker, prep the same as above but sauté the beef chunks, onions, salt, pepper, and Worcestershire sauce in oil in a pan then transfer it (including liquid) to your crockpot. Toss in the rest of the ingredients and stir it up. Put on the lid and cook for 7 to 8 hours on low or for 3 to 4 hours on high. Check the veggies to be sure they are done. If you are cooking on the stove, sauté the beef chunks, onions, salt, pepper, and Worcestershire sauce in a pot. Add the rest of the ingredients, stir and turn to medium high. Once it begins to boil reduce heat to low to medium so it’s boiling slowly. Let it cook around 40-45 minutes until the vegetables are all done. Stir it regularly because it will burn to the bottom of the pot.
When your stew is done serve it with your rolls or bread. It’s hearty and delicious! Enjoy!
Easy Instant Pot Irish Beef Stew
Equipment
- Instant pot
Ingredients
- 1 pound of stew meat or a large sirloin roast cut in bite sized pieces
- 1 small onion chopped
- 1 teaspoon of minced garlic
- 1 tablespoon cooking oil
- 1 tbsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp pepper
- 20 baby carrots cut in bite size chunks
- 1 stalk celery cut in slices (optional)
- 5 medium potatoes peeled and cubed
- 1/2 cup frozen green peas (optional)
- 1 10.75 ounce can of tomato soup
- 1 cup beef broth
Instructions
- Cut the celery, carrots, and potatoes into chunky bite size pieces and put them in a bowl. Chop the onion and put it in a separate bowl. Cut the beef into bite size pieces.
- Put your instant pot on the sauté setting and add the cooking oil, beef chunks, onions, minced garlic, salt, pepper, and Worcestershire sauce. Stir and sear the meat until it is browned and the onions are softened. Meat does not have to be cooked through. Do not drain.
- Add the potatoes, carrots, celery, (peas if desired), tomato soup and beef broth. Stir together.
- Seal the top of your instant pot. Close the release valve. Press beef/stew setting.
- Once it has finished let it slow release for 5-10 minutes then quick release.
- Stir, check that potatoes and carrots for done, taste to see if you need more salt or pepper.
- This stew can cook in a crock pot on high for 3-4 hours or on low for 7-8 hours. It can cook on stovetop on medium low for 40-45 minutes stirring often and checking the veggies for doneness.
- Serve with your favorite rolls or bread.
Note: Recipe from Karen @whatagoodday.com. All images and content are copyright protected. Please do not use my images without prior permission. I’m happy for you to share my recipe, but please link back to this post for the recipe. Thank you!
The form you have selected does not exist.
Enjoy!
Karen
8 Comments