Irish Guinness Beef Stew

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

Dinner | March 7, 2017 | By

How do you celebrate St. Patrick’s Day? For my sister-in-law it means hats and beads for the group, even my somewhat reluctant brother-in-law, green shirts, a couple of drinks and of course, some good Irish food like this Irish Guinness Beef Stew. Her enthusiasm is contagious and it’s always a good time, so when we’re in Florida where they live in the winter, it’s one party we won’t miss. This stew has all you need for St. Patrick’s Day or anytime you’re looking for a great comfort dish ~ chunks of tender, seared beef, potatoes, onions and carrots in a thick stew made more robust than you can imagine with the addition of Guinness beer. I’m ready for St. Patrick’s Day ~ are you?

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

One St. Patrick’s Day years ago we ate Reuben sandwiches at a local place before bringing home a beautiful Golden Retriever puppy we called Paddy. She was such a great dog and it’s no exaggeration to say everyone that met her loved her. We trained her for therapy work and she spent many afternoons listening to kids at our local library read to her, though I’m not sure who enjoyed it more, Paddy or the kids. She’ll always be missed.

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.As far as beverages go, beer isn’t my #1 go-to. It’s not even #2 ~ but I love the flavor beer adds to a dish and the deep, rich flavor of Guinness is perfect in this Irish Guinness Beef Stew. Here’s a list of ingredients to get you on your way:

 

  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 2 1/2 pounds of stewing beef
  • salt and pepper to taste
  • 3-4 medium carrots, peeled and cut in half
  • 1 medium onion, quartered
  • 1/4 cup of tomato paste
  • 3 cloves of garlic, grated
  • 1 – 12-14 ounce bottle of Guinness beer (depending on the brand, size varies but use the whole bottle)
  • 2 1/2 cups + 1/4 cup chicken stock ( divided)
  • 1  bay leaf
  • 1 1/2 tablespoons of Worcestershire sauce
  • 3-4 sprigs of fresh thyme
  • 1/4 cup of flour
  • 3 tablespoons of fresh flat leaf parsley + more for garnish (optional)

Instructions:

I buy the beef already packaged and labeled as . . . you guessed it, stewing beef. It’s a bit marbled and ideal for any beef stew, including Irish Guinness Beef Stew. In whatever pot you’re making the stew in, add a good drizzle of olive oil and the butter over medium heat. Give the beef a generous seasoning of salt and pepper and once the butter melts, add it in a single layer, searing on both sides. You may have to work in batches, but it’s important to get a nice sear on the beef. Color = flavor.

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

Remove the beef from the pot and add the carrots and onions (if the pot looks too dry drizzle in a bit more olive oil). Season with salt and pepper and cook 3-4 minutes over medium/medium-high heat allowing them to get some color as well then remove them from the pot.

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

Next fold in the tomato paste and grated garlic. Cook a couple of minutes then pour in the beer and combine, scraping up the brown bits from the bottom of the pot. Return the beef, carrots and onions to the pot and pour in 2 1/2 cups of chicken stock, Worcestershire sauce and the bay leaf. I know this is a beef dish and if you like, use beef stock, but I’ve found that chicken stock packs more flavor punch than beef. Lay the thyme sprigs on top, cover and cook over low heat 1 1/2 hours, moving the beef and veggies around occasionally but leaving the thyme sprigs on top.

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

After 1 1/2 hours, remove the lid and cook about another 30 minutes. The beef should be nicely tender at this point (if it’s not, cook a bit longer until it is). Remove the bay leaf and thyme, then in a small bowl whisk the flour and 1/4 cup of chicken stock together. Fold it into the stew, gently combining and cook over low heat another 15 minutes. Add the parsley, taste and adjust salt and pepper as you like.

irish stew 3

Make sure have a good loaf of bakery-style bread on hand. You’ll want it to swipe up the last of the stew in your bowl. Have you tried Reuben Wonton Cupcakes yet? They’re just like a Reuben sandwich but in a bite-size appetizer and happen to be one of my most popular recipes!

Enjoy and happy St. Patrick’s Day!

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

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Irish Guinness Beef Stew

Irish Guinness Beef Stew: chunks of tender, seared beef, potatoes, onions and carrots in a thick, stew made more robust with the addition of Guinness beer.

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 1/2 pounds stewing beef
  • salt and pepper to taste
  • 3-4 medium carrots, peeled and cut in half
  • 3-4 medium potatoes peeled and cut in half
  • 1 medium onion, quartered
  • 1/4 cup tomato paste
  • 3 cloves garlic, grated
  • 1 12-14 ounce bottle Guinness beer (depending on the brand, size varies but use the whole bottle)
  • 2 1/2 cups + 1/4 cup chicken stock ( divided)
  • 1 large bay leaf
  • 1 1/2 tablespoons Worcestershire sauce
  • 3-4 sprigs fresh thyme
  • 1/4 cup flour
  • 3 tablespoons fresh flatleaf parsley + more for garnish (optional)
Instructions
  1. Add the olive oil and butter to the pot over medium heat.

  2. Generously season the beef with salt and pepper and once the butter melts, add the beef in a single layer searing on both sides. You may have to work in batches to get a nice sear on the beef.

  3. Remove the beef from the pot and add the carrots and onions (if the pot looks too dry drizzle in a bit more olive oil). Season with salt and pepper and cook 3-4 minutes over medium/medium-high heat allowing them to get some color as well then remove them from the pot.

  4. Fold in the tomato paste and grated garlic and cook a couple of minutes then pour in the beer and combine, scraping the brown bits from the bottom of the pot.

  5. Return the beef, carrots and onions to the pot and add 2 1/2 cups of chicken stock, Worcestershire sauce and the bay leaf. Lay the thyme sprigs on top, cover and cook over very low heat 1 1/2 hours, moving the beef and veggies around occasionally, leaving the thyme sprigs on top.

  6. After 1 1/2 hours, remove the lid and continue cooking about another 30 minutes. The beef should be nicely tender at this point.

  7. Remove the bay leaf and thyme, then in a small bowl whisk the flour and 1/4 cup of chicken stock together. Fold it into the stew, gently combining and cook over low heat another 15 minutes. Taste and adjust salt and pepper as you like.

  8. Serve with a good loaf of bakery style bread.

Comments

  1. Leave a Reply

    Mary
    April 10, 2017

    WOWZA! Beautiful photo of finished dish! Even though St Paddy’s Day has long gone by, this dish is going on our menu! I even have a bottle of Guinness somewhere in my pantry! lol Pinned. Thanks, Bernie for sharing this recipe.

    • Leave a Reply

      Bernie
      April 11, 2017

      Thank you so much Mary! Such flavor in this dish – glad I was able to capture it in the photos. You’re right – it doesn’t have to be St. Paddy’s Day to appreciate comfort food like this. Thanks for pinning.

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