Classic Beef Stew
(Instant Pot & Gluten-free)
Simple Steps | weeknight fav
If your winter dinners are feeling a little… uninspired, let me fix that.
This is the stew.
The one that smells like you’ve been cooking all day — but you absolutely have not. The one that feels Irish-pub cozy, freezer-friendly smart, and weeknight practical. The one you make once and suddenly everyone expects it every March.
Deep seared beef. Rich Stout flavors. Tomato paste. Fresh thyme. Loads of garlic. Big rustic carrots, cabbage, celery. Finished with sweet green peas and parsley.
No potatoes. I know you might be surprised. And trust me — you won’t miss them.
Why This Beef Stew Works
- Deep, rich flavor from proper searing
- Instant Pot speed, slow-simmer taste
- Naturally gluten free (with the right swaps – just use a gluten free flour blend)
- Freezer-friendly (meal prep gold)
- Perfect for St. Patrick’s Day or a cold winter night
Let’s Talk About the Potatoes
You’ll notice something missing. No potatoes.
Here’s why:
- They turn mushy in the Instant Pot
- They don’t freeze well
- They soak up too much liquid
Instead? I serve this stew over creamy mashed potatoes on the side or underneath. Fresh. Fluffy. Perfect texture.
Honestly — you won’t miss the potatoes in the stew itself. It’s deeply filling without them.
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Ingredients That Matter
This is not the place for shortcuts.
- Beef chuck, cut into large pieces
- Salt + black pepper
- Tomato paste
- Lots of fresh garlic
- Large carrots
- Celery
- Cabbage
- High-quality beef broth (non-negotiable)
- Stout (see note below)
- Fresh thyme
- Bay leaves
- Green peas (finish)
- Fresh parsley
Chef Notes:
- Fresh thyme and garlic make a difference. Don’t swap for dried if you can help it.
- Use a high-quality beef broth. It’s the backbone of the flavor.
- For gluten free: make sure you use a gluten-free stout, like Glutenburg
How It Comes Together (Instant Pot Method)
- Sear the beef directly in the Instant Pot on sauté mode. Develop that deep brown crust. That’s flavor insurance.
- Remove beef. Add tomato paste + garlic. Let it caramelize slightly.
- Deglaze with the Stout. Scrape up every flavorful bit.
- Add beef broth, fresh thyme, carrots, celery, cabbage, and beef back in.
- Pressure cook until tender.
- Stir in green peas at the end. Finish with parsley.
Perfect for Meal Prep
Double the recipe. Always.
- Freeze half in airtight containers
- Reheats beautifully
- Pull from freezer… table in minutes
Serve it:
- Over mashed potatoes
- Alongside crusty gluten free bread
- With a simple green salad
If you want stew that tastes like it was cooked all day with great flavor – instead of a rushed Tuesday —sear properly, use great broth, and don’t skip the fresh thyme.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Classic Beef Stew
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
This Instant Pot Guinness Beef Stew is rich, hearty, and gluten free. Made with seared beef, fresh thyme, and bold flavor. Perfect for winter or St. Patrick’s Day.
Ingredients
- 2 lbs. beef chuck roast, cut into 1 1/2 - 2 inch pieces
- 2 tablespoons gluten free flour blend
- 1 teaspoon each, salt and black pepper
- 2 cups gluten free stout
- 6 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 tablespoon tomato paste
- 1/2 head of green cabbage, cut into quarters and then cut in half
- 4 large carrots, cut into 2 inch pieces
- 4 stalks celery, cut into 2 inch pieces
- 3 cup beef bone broth (high quality)
- 2 bay leaves
- 6-10 sprigs of fresh thyme, tied together
- 1 cup green peas (frozen works great)
- 1 tablespoon fresh parsley, roughly chopped
Get Recipe Ingredients
Instructions
- Turn your Instant Pot to saute on high heat. While it heats up, sprinkle the cut up beef with the gluten free flour and the salt and pepper. When the pot is hot, add in the beef (make sure to add in a single layer – so that all the pieces of beef are touching the bottom of the pan – you may have to work in batches). Brown the beef – takes about 8-10 minutes per side. Flip over and brown the underside. Transfer all the browned beef to a shallow bowl and set a side.
- While keeping the pot on saute, pour in 1/2 of the stout, garlic, shallot and tomato paste. Stir to deglaze the pot (to release any of the brown bites from the bottom of the pot). Bring to a simmer. Add in the cabbage, carrots and celery. Mix everything together. Add in the beef and any liquid left behind. Pour the rest of the stout and the beef bone broth into the pot. Add in the bay leaves and thyme.
- Place your lid on the Instant Pot and turn to high Pressure Cook for 42 minutes. Once the time is up, release the pressure. Remove the bay leaves and thyme before serving. Stir in the green peas and garnish with fresh parsley. I like to serve this with brown bread or mashed potaotes.
- Prep Time: 30
- Cook Time: 45
- Category: beef, Dinner, stew
- Method: Pressure Cooking
- Cuisine: Irish
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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