Irish Beef and Root Stew

DifficultyBeginner

This is a great, classic Irish stew. The depth from Guinness with the brightness of fresh rosemary makes this a great cold weather meal. This recipe uses a press-cooker, but the stew is easily adapted to a slow-cooker approach.

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Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 ½ lbs boneless beef stew meat, in 1 inch cubes
 1 tsp kosher salt
 ½ tsp freshly ground black pepper
 2 tbsp avocado or olive oil
 1 onion, diced
 4 cloves garlic, chopped
 1 cup Guinness or other stout beer
 2 tbsp Worcestershire sauce
 1 tbsp Dijon mustard
 1 tbsp tomato paste
 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
 1 bay leaf
 3 large carrots, sliced 1/2 inch thick
 1 large parsnip, sliced 1/2 inch thick
 1 rutabaga, diced 1/2 inch thick
 1 tbsp cornstarch
 1 tbsp water

1

Sprinkle the beef with salt and pepper and set aside. Sauté onion and garlic until the onion is translucent, about 5 minutes.

2

Add the Guinness, Worcestershire sauce, mustard, tomato paste, rosemary and bay, and bring the mixture to a simmer. Stir in the beef.

3

Pressure cook on high for 30 minutes, and let release naturally for at least 10 minutes.

4

Open the pot and remove the bay leaf. Stir in the root vegetables, and pressure cook on high for 3-4 minutes (depending on size of roots). Quickly release the pressure.

5

Combine the cornstarch and water. Quickly open the stew, add the cornstarch mixture and stir. Re-cover the stew and let sit for at least five minutes to thicken.

Ingredients

 1 ½ lbs boneless beef stew meat, in 1 inch cubes
 1 tsp kosher salt
 ½ tsp freshly ground black pepper
 2 tbsp avocado or olive oil
 1 onion, diced
 4 cloves garlic, chopped
 1 cup Guinness or other stout beer
 2 tbsp Worcestershire sauce
 1 tbsp Dijon mustard
 1 tbsp tomato paste
 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
 1 bay leaf
 3 large carrots, sliced 1/2 inch thick
 1 large parsnip, sliced 1/2 inch thick
 1 rutabaga, diced 1/2 inch thick
 1 tbsp cornstarch
 1 tbsp water

Directions

1

Sprinkle the beef with salt and pepper and set aside. Sauté onion and garlic until the onion is translucent, about 5 minutes.

2

Add the Guinness, Worcestershire sauce, mustard, tomato paste, rosemary and bay, and bring the mixture to a simmer. Stir in the beef.

3

Pressure cook on high for 30 minutes, and let release naturally for at least 10 minutes.

4

Open the pot and remove the bay leaf. Stir in the root vegetables, and pressure cook on high for 3-4 minutes (depending on size of roots). Quickly release the pressure.

5

Combine the cornstarch and water. Quickly open the stew, add the cornstarch mixture and stir. Re-cover the stew and let sit for at least five minutes to thicken.

Irish Beef and Root Stew

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