Irish Beef & Guinness Stew

Irish Beef & Guinness Stew

Irish Beef & Guinness Stew is a classic comfort dish and a delicious one pot meal.

Irish Beef & Guinness Stew
Irish Beef Stew

Beef Stew is International

The addition of Guinness beer in this recipe defines it as Irish. But, if you replace the beer with red wine, and add some mushrooms, you would have a French beef bourguignon. Replace it with tomato sauce and add oregano, and you have an Italian beef stew. In addition, there’s also Hungarian goulash, Russian beef stroganoff, Mexican carne guisada, to name just a few.

Irish Beef & Guinness Stew

Stew: What’s The Beef?

All of those dishes are delicious, and in the end, they have one thing in common. They use cheaper, tougher cuts of beef, like chuck, or bottom round, usually cut into cubes. The meat is then cooked slowly in liquid, resulting in tender, melt in your mouth beef. So, not only is beef stew a delicious pot of comfort food, it’s economical too.

Irish Beef & Guinness Stew

Cooking Stew

A pot of stew simmering on the stove is a beautiful thing. It’s cooking itself while you do other things. Once you have everything in the pot, all that is required is an occasional stir. The delicious aroma will mean that everyone in the house will be hungry when it’s time for dinner.

Irish Beef & Guinness Stew

Why Brown the Meat for Beef Stew?

Although you can skip the step of browning the meat, doing so will cost your stew a lot of delicious flavour. A good sear will caramelize the beef, adding a depth of flavour, and all of those brown bits that you scrape up once the liquid is added will make it even more delicious. Check out The Perfect Beef Stew for other stew tips.

Irish Beef & Guinness Stew
Irish Beef & Guinness Stew

Tips For Browning Meat

  • Heat oil on medium high in a large pot, and use an oil with a high smoke point, like vegetable oil (Save your extra virgin olive oil for other dishes where it can shine like the star that it is). Blot the pieces of meat dry with paper towels. If you try to sear it when wet, it will steam instead of browning.
  • Dredging in flour will give the meat a nice crust, while also thickening your stew.
  • Brown the meat in batches, so as not to crowd the pieces in the pot, which will also result in steamed, rather than browned meat.
  • Brown pieces on all sides, removing to a paper towel lined plate to make room for the next batch.
Irish Beef & Guinness Stew
Irish Beef & Guinness Stew

Although this Irish stew is delicious anytime, it’s a perfect way to celebrate St Patrick’s Day, served with a hearty loaf of Irish Soda Bread. And, if you’re looking for another Guinness infused Irish dish, try this delicious Savory Irish Bread Pudding

How to Make Irish Beef & Guinness Stew

5 from 10 votes
Irish Beef & Guinness Stew
Irish Beef & Guinness Stew
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Beef and vegetables simmered in Guinness infused broth make a delicious and easy to make one pot classic Irish stew. With gluten-free notes.

Course: Main Course
Cuisine: Irish
Keyword: beef, beef stew, Guinness, Irish, St Patrick's Day
Servings: 6
Calories: 423 kcal
Author: Colleen
Ingredients
  • 2 tbsp vegetable oil
  • 2 lbs boneless beef chuck cubed
  • salt & pepper
  • 1/4 cup all purpose flour or gluten-free flour blend
  • 1 1/2 cups Guinness stout beer
  • 1 cup beef broth reduced or no sodium
  • 2 bay leaves
  • 2 onions quartered
  • 2 garlic cloves minced
  • 4 large carrots peeled & sliced into thick rounds
  • 4 ribs celery sliced
  • 2 tsp dried thyme
  • 4 medium russet potatoes peeled & cut into chunks
  • 2 tbsp fresh parsley chopped
Instructions
  1. Over medium high, heat one tablespoon of the oil in a large pot or dutch oven with a lid

  2. Blot meat dry with paper towels, and season with salt and pepper

  3. In a bowl, or freezer bag, dredge the beef pieces in flour to coat. 

  4. Brown the meat on all sides in the heated oil, a few pieces at a time, removing the browned pieces to a plate. Add more oil if required.

  5. When the last batch is browned, return all of the meat to the pot and add the garlic.

  6. Cook, stirring for about 1 minute.

  7. Add the beef broth, stout, celery, onion, and bay leaf, bringing to a boil.

  8. Reduce heat to low, cover, and allow to simmer for 1 1/2 hours, stirring occasionally.

  9. Add carrots to the pot, bringing back to a boil.

  10. Reduce heat to low, cover and allow to simmer 30 minutes, until carrots are tender.

  11. Add potatoes and thyme to the pot, and return to a boil

  12. Return heat to low, and simmer, uncovered, for 30 minutes until potatoes are tender. 

  13. Taste and season with salt and pepper as required

  14. Garnish with parsley and serve hot.

Recipe Notes

Make this recipe gluten-free by substituting any gluten-free dark beer for the Guinness, and using either a gluten free-flour blend, or cornstarch in place of the dredging flour.

Nutrition Facts
Irish Beef & Guinness Stew
Amount Per Serving (1 g)
Calories 423 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 93mg31%
Sodium 292mg12%
Potassium 1389mg40%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 4g4%
Protein 38g76%
Vitamin A 7020IU140%
Vitamin C 16mg19%
Calcium 86mg9%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Irish Beef & Guinness Stew
Irish Beef & Guinness Stew
Irish Beef & Guinness Stew
Irish Beef & Guinness Stew
Please Share!

22 thoughts on “Irish Beef & Guinness Stew

  1. This looks so perfect for St. Paddy’s day! I’ve been seeing so many posts for corned beef and cabbage, but this is so much more up my alley! Thanks for posting.

  2. Wow, this is going to make my family SERIOUSLY happy when I make it! Beautiful photography, as well. Thanks for the great Irish beef stew recipe!

    1. Katie, thank you so much! I really hope you and your family love this recipe, it’s a fave in our house. Cheers, and happy St. Patrick’s Day!

  3. I totally agree, always caramelize your meat, it brings so much flavour! Can’t wait to try your irish beef guinness stew version, sounds absolutely delicious!

  4. I agree that a pot of simmering stew is something special. It makes the house smell fantastic and it just makes me can’t wait to dig in and get to it. Your recipe and your presentation make it look even better. Thanks for sharing!

  5. Stew was one of those meals that I had all the time when I was growing up, but I didn’t appreciate it like I do now. Now I look at those bowls of chunky, saucy goodness and I can just imagine how warm and comforting it tastes. St. Patrick’s Day really brings the cravings front and center. Looks so delicious!

  6. While I haven’t made Guinness beef stew, I recently braised a pot roast in Guinness with just some garlic and onion, and it tasted so good. The Guinness adds such an amazing flavour. So I can imagine how tasty this stew is! And thanks for the tips on browning the beef. I’m definitely trying that next time!

  7. I’m a sucker for a good beef stew and the addition of Guinness always takes it to the next level. Wonderful recipe!

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