Guinness Stew

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This Instant Pot Guinness Stew is the perfect dinner for a St. Patrick’s Day celebration, full of juicy beef, tender potatoes and carrots, and a rich, beer-infused broth—on the table in under an hour. 

Instant Pot Guinness stew in a white bowl with buttered bread on the side and a bottle of Guinness beer in the background.

Why You’ll Love This Recipe

By using your Instant Pot pressure cooker, you’ll get the full flavor of all-day simmered beef and beer stew in a fraction of the time.

We love serving a special, homecooked meal on Saint Patrick’s Day! (Check out our Corned Beef & Cabbage and Shepherd’s Pie.)

However, when St. Paddy’s falls on a weekday, like it does this year, I’ll make our special meal in my Instant Pot to save time. This quicker version has the rich, stout flavor you love, but made in the pressure cooker with much less time and effort. 

☘️ If you’re looking to complete your St. Patrick’s Day feast, serve Guinness Stew with Creamy Instant Pot Mashed Potatoes. Or, just serve it on its own with a nice slice of bread!

Ingredients for Instant Pot Guinness stew including a bottle of Guinness Draught beer, beef broth, spices, onions potatoes, carrots garlic, and beef.


Here’s what you need for easy Guinness Stew:

  • Beef chuck roast. Grab a boneless roast and cut it into small chunks for even cooking. You can also often buy pre-diced beef from your butcher. 
  • Onions. You can use fresh, but we love the ease of frozen diced onions. 
  • Garlic. For added allium flavor. 
  • Guinness Draught Stout. Be sure to choose the smooth and creamy version, not the Extra Stout, which will taste more bitter. 
  • Beef broth. Look for low-sodium or use homemade broth. 
  • Tomato paste. This is a great ingredient for adding umami and richness. 
  • Brown sugar. We use dark brown sugar, but light will work too. 
  • Herbs. Season the beef broth with dried thyme and parsley. 
  • Potatoes. We love using Yukon golds for this stew. 
  • Carrots. You can use fresh or frozen carrots here, either crinkle-cut or simply sliced. 
  • Flour. Wondra flour works great for thickening this stew, but you can also use all-purpose. 
Browning meat in an Instant Pot in preparation for making Guinness stew.

How to Make Guinness Stew in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by sautéing your beef. Use the Sauté feature to preheat the oil in the pressure cooking pot. Then carefully add the diced beef, working in batches to avoid crowding the pot, and brown on all sides until nicely browned and crisp. If necessary, add more oil. Transfer the meat to a plate. 

Next, add the diced onion and cook until softened, then sauté the garlic for a minute. Next, add the Guinness and scrape up any browned bits on the bottom of the pot. Stir in the broth, tomato paste, brown sugar, salt, thyme, parsley, and beef. 

Preparing Guinness stew in an Instant Pot with a bottle of Guinness beer about to poor in.

Now you’re ready to pressure cook. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes. Finish with a quick pressure release, and carefully remove the lid. 

Overhead picture of Guinness stew cooking in an Instant Pot and adding potatoes and carrots.

Stir in the diced potatoes and carrots, then cook on high for another 2 minutes. This time, let the pressure release naturally for five minutes and finish with a quick pressure release. Meanwhile, you can whisk the flour with the remaining cup of beef broth. Then stir this flour mixture into the pressure cooking pot. Select Sauté and bring the mixture to a boil, stirring constantly, until it thickens up. Finally, adjust the seasoning to taste, and enjoy! 

A bottle of Guinness beer with a bowl of Instant Pot Guinness stew in the background.


We mentioned this earlier, but want to highlight it again: There are four types of guinness bottles that you can choose, and this choice makes a BIG difference in the finished flavor!

We tested our recipe with Guinness Draught, which has “Smooth and Creamy” featured prominently on the label and simple golden harp on the bottles. This version has enough sweetness to balance out the bitter flavors, so the roasted barley flavors come out in the stew.

If you don’t drink alcohol, Guinness makes an alcohol-free version called Guinness 0 that mimics the flavors and balance in Guinness Draught.

An overhead picture of Guinness stew cooking in an Instant Pot with a label scooping out beef, potatoes, and carrots.

Tips for Making a Delicious Guinness Stew

  • America’s Test Kitchen recommends adding the Guinness to your stew in two batches. This helps keep your stew from tasting bitter, which can happen if you add it all at the beginning. We used a lighter hand when adding it in the first step, so you can add it to your taste after cooking.
  • Browning the beef at the beginning of the recipe imparts an extra layer of rich, umami flavor. We strongly recommend doing it, but if you’re really in a pinch for time, you can skip the browning step. 
  • It’s very important to continue stirring the soup until it thickens after you add the flour slurry. Otherwise, the flour can turn lumpy, instead of smooth. 
  • We found that Wondra flour, which is lighter and finer than regular all-purpose, produces the smoothest, silkiest texture. You can find it near the other flours in the baking aisle. (In our local store, it’s often up high near the cornstarch.)
  • You can use frozen or fresh vegetables with no change to the cooking times. 
Guinness Stew in a white bowl with buttered bread on the side and a bottle of Guinness beer in the background.

Frequently Asked Questions about Guinness Stew

What should I serve with Guinness Beef Stew?

Serve this hearty stew with a starchy side to soak up all the delicious beer flavors. We love Creamy Instant Pot Mashed Potatoes, Rosemary New Potatoes, or even Instant Pot Baked Potatoes. Rice or butter noodles will also work.

How should I store leftovers?

Store leftover Guinness Stew in an airtight container in the fridge for up to four days. 

Can I freeze beef stew?

Yes, you can freeze the stew for up to six months, but note that the potatoes may be mushier when you defrost them. 

Can I make this ahead of time?

I love this stew most the day after it’s been made. The flavors mellow and the stew thickens as it cools. (If needed, add a little more beef broth when reheating.)

What prep can I do ahead of time?

If I can’t make this stew the day before, I like to do as much prep as I can before I start cooking. I would trim and cube the beef and season it with salt and pepper, so it was ready to go.

Dice the onion, then use two tupperwares or ziplocks, one inside the other, to contain the smell. Measure the spices into a small bowl and cover.

What prep should I NOT do ahead of time?

I don’t recommend prepping the potatoes before getting started. Use the time during the pressure cooking to peel and dice the potatoes. (I don’t recommend the peel and soak trick here because I like the potatoes to soak up the broth while cooking.)

I also use the time during the first pressure cook to prep the flour slurry—if you do this too far in advance, the flour can settle into a thick layer and become difficult to reincorporate.

What’s the best Guinness for making stew?

As we’ve said before, be sure to use the smooth and creamy Guiness, not the Extra Stout, which can add a bitter flavor to the dish.

☘️ Fun Saint Patrick’s Day Recipes

Try these other crowd-pleasing recipes that are perfect for Saint Patrick’s Day:

Do you LOVE this recipe?
Leave us a review below to tell us why!

Guinness Stew in a white bowl with buttered bread on the side and a bottle of Guinness beer in the background.

Guinness Stew | Instant Pot recipe

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 55 minutes

This Instant Pot Guinness Stew is jam-packed with tender, juicy beef chuck, carrots, potatoes, and a rich, stout-infused broth for Saint Patrick’s Day. 


  • 2 to 3 pounds boneless beef chuck roast, trimmed and cut into 1.5-inch cubes
  • Salt and pepper, to taste
  • 1 to 2 tablespoons vegetable oil
  • 1 cup finely diced onions (we just used frozen)
  • 2 garlic cloves, minced
  • 1 cup Guinness Draught Stout**
  • 3 cups reduced-sodium beef broth, divided
  • 1 tablespoon tomato paste
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 medium Yukon gold potatoes, diced into half-inch cubes
  • 1 cup frozen sliced carrots (*we used crinkle cut)
  • 1/4 cup Wondra flour or all-purpose flour


  1. Season the cubed beef generously with salt and pepper.
  2. Select Sauté and when hot add 1 tablespoon vegetable oil to the pressure cooking pot. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate. 
  3. Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Add the garlic and saute one minute more. Stir in 1 cup Guinness to deglaze the pot, scraping up any brown bits from the bottom of the pot.
  4. Add 2 cups beef broth, then stir in the tomato paste, dark brown sugar, salt, dried thyme, parsley, and the seasoned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
  5. When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
  6. Add the diced potatoes and carrots. Replace the lid, select High Pressure and 2 minutes cook time.
  7. When the second cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
  8. In a small bowl, whisk the flour and remaining 1 cup beef broth until the mixture is smooth. Add the slurry to the pot, stirring until well combined.
  9. Select Sauté and bring the broth to a boil, stirring constantly until it thickens and continue simmering until thickened, about 3-5 minutes. Season with additional salt and pepper to taste. 
  10. If a stronger Guinness flavor is desired, add a little more Guinness to the stew just prior to serving.


*Can buy pre-diced stew meat from the butcher.

**Look for the smooth and creamy version, not the Extra Stout, which is more bitter.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 30gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 141mgSodium: 636mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 47g

Nutrition information is calculated by Nutritionix and may not always be accurate.


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