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Thanks for the great recipe Coco. Being rather lazy, I made it using a 2lb bag of frozen cubed Australian lamb, and 1 quart of frozen root vegetables from Costco. Only had to chop the onion and celery. Served with a dollop of sour cream, and sprinkled parsley and green onion on top. Quick and easy; taste’s authentic.
Very easy to follow delicious, tasty recipe, that I will surely make again.
This is great!! Had parsnips for the first time. Loved the pictures and specific directions!! This is a winner and will make again
Love this recipe. I’ve made it soooo many times since discovering it on your blog! I love veggies so I add zucchini and summer (yellow) squash along with my carrots / parsnips and potato’s. I add garlic and seasoning to the beef while browning! When I add the veggies I also add one cup of a very dark rich red wine. Gives the entire stew just a heavier – fuller taste. But I LOVE this with it without my added red wine! I totally share this recipe with people every time I make it!
The best recipe I’ve made in the instapot. Trial and error on getting the veggie sizes right- need to be chunky. Added extra beef broth- 2.5 cups and some extra seasoning but otherwise kept it exactly as published. Excellent stew!
This is exactly what you would expect to eat in an Irish Pub!!!!!!! I have made this stew many times in my LeCreuset pot…..NEVER was the meat and the vegetables this tender!!!!!!!! Way to go!! This was my first recipe in the instant pot=I am sold on it!!!!! I let the meat stay on warm for 1.5 hrs and then added the veges and potatoes.
Really enjoyed this recipe! It allows for a lot of customization which I really enjoy. The only thing I will need to drastically change for next time is seasoning the meat. Even with the browning, it just didn’t have as much flavor as I would like. Other than that, is excellent!
Wow, I think you just inspired me to buy and Instant Pot. I forwarded this to many friends and relatives. Thank you for all you do. You “how to use an instant pot” is the greatest. The recipe is just a great bi-product.
Made a few changes but the base recipe is wonderful. Used 3 lbs of chuck top blade. 3 cans of beef broth. Added 4 smashed cloves of fresh garlic to the veggies. Will def make again.
Wonderful! Used Founders breakfast stout (it’s what I had in the house) and it turned out great. I pan roasted the root veggies first then added them in at the end. A sweet savory flavor!
Awesome, with or without Guiness.
This is a great recipe, which my kids & husband declared the best stew ever. My son’s friend said it was as good as his Mom’s cooking! I substituted red wine for the beer, because I was worried about bitterness. I added garlic & seasoned salt. Thanks for sharing!!!
I’ve made this recipe in my slow cooker, and loved it. Now i would like to give it a try in my Instant Pot. I am cooking for a crowd, so was hoping to double the recipe. Any tips/suggestions as to adjustments that might need to be made to the cooking time if I were to try and double this recipe?
I haven’t doubled this recipe before, but given what I know about Instant Pot cooking, I think it could work with a few tweaks. You’ll need to brown the meat in 4 batches instead of 2. I would also keep the liquid amounts the same — twice the vegetables will give up a lot more liquid. The cooking times should remain the same as well. Do let me know if you try it out!
Thank you!! I will!!
I made this today and I added mushrooms, parsnips, celery, and more garlic, it was amazing. I think it was the best stew I’ve ever made. I will definely make it again.
Made this with chicken thighs and added a handful of mushrooms and a tablespoon of soy sauce to get some extra flavor. Was absolutely amazing!
Delicious! Used butter, rutabagas & dried thyme. Even my kids were gobbling it up! Start to finish (including prep time) was about 2.25 hours (I have an 8qt Instant Pot which sometimes adds a little time). Meat was falling apart & the veggies had just the right tenderness.
This is a wonderful recipe, but I prefer lamb, so I substituted bone in lamb shoulder chops for the beef and chicken stock for the beef stock. After step 4 and before step 5, I laid paper towels over the stew to remove most of the fat, removed the lamb and deboned it, as well as running the broth through a colander into a bowl to reserve the liquid and make it easier to find and remove random loose bones. Then I returned the broth and the remaining contents of the colander to the I-Pot, and proceeded with step 5.
Elise,Made this on a cold eve, up here in Tahoe.Given guests were here the “pressure” was on!As with all your recipes, it washeavenly.
All our best,
Thanks Howard! I’m so glad everyone liked it. Keep warm!
I just made this in under an hour, used Porter Beer because that’s all we had, followed exact instructions…. FANTASTIC! Such an excellent dish. Thank you for sharing your recipe.
Can I use this recipe in my crockpot and adjust the time accordingly?
Hi, Cecilia! This is a riff on our Slow Cooker Guinness Beef Stew, so yes! You definitely can! Here is the slow cooker recipe: Slow Cooker Guinness Beef Stew