Beef and Root Vegetable Stout Stew

A Cooking Light version of this recipe has been a once a year tradition for us, not necessarily because it’s so St Patrick’s Dayish, but because it takes so damn long to make! HOURS upon HOURS to make. This year I decided to switch it up and convert it to an Instant Pot friendly recipe and now that I’ve mastered it I can’t wait to put it into rotation.

I love cooking with beer. It easily adds many layers of flavor to a dish, and with a brewer for a husband we always have plenty around to experiment with. This time I used Great Divide’s Yeti, which is a hearty imperial stout. I was originally concerned it would be too bitter, but it was just the ticket! If you don’t feel like getting wild with your beer here a Guinness or a Left Hand Milk Stout will do the trick.

Servings: 8
Total Time: 1 hour
Hands on Time: 20 minutes


12 oz stout
2 lbs beef stew or boneless chuck into 1 inch cubes
3 parsnips peeled and diced
3 turnips peeled and cubed
1/4 C parsley chopped
1 tsp coriander seed
1/3 C flour
3 tsp cornstarch
1 C beef broth
4 carrots peeled and diced
1 1/2 tsp salt divided
1 T tomato paste
3 T olive or canola oil
1/2 C raisins
1/2 tsp pepper


  • Sprinkle 1 tsp of salt on the beef. Then pour flour into a shallow dish and dredge the beef.
  • Heat 1 1/2 T olive oil in Instant Pot on saute mode. Add in half of the beef in a single layer and cook for 5 minutes, making sure to turn on all sides to allow for browning. Remove and set aside.
  • Add the rest of the olive oil and the beef and repeat previous step.
  • Add the chopped onion to the now empty pan and saute until translucent, about 5 minutes. Stir in tomato paste and cook for 1 minute, stirring frequently.
  • Stir in the broth and the beer and deglaze the pan, making sure that nothing is stuck to the bottom otherwise you will get a burn notice.
  • Add the meat back into the pan along with the remaining salt, raisins, caraway seeds, parsnips, carrots and turnips and pepper. Give it a good stir and seal.
  • Select stew/meat function and cook for 35 minutes, allowing 10-15 for it to come to pressure.
  • When done cooking, do a natural release for 10 minutes and then do a quick release.
  • Mix together the cornstarch and water in a small bowl, then stir into the the pot to further thicken the sauce.
  • Stir in the parsley and serve with a hearty bread!

Meal Prep Tips:

Don’t peel your veggies.
Pre chop the veggies.
Use frozen chopped onion.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s