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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5 from 1 vote

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.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Irish
Keyword: irish stew
Servings: 4
Author: A Gouda Life

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

  • Add the olive oil and butter to the pot over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • After 1 1/2 hours, remove the lid and continue cooking about another 30 minutes. The beef should be nicely tender at this point.
  • 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.
  • Serve with a good loaf of bakery style bread.