This Irish Guinness Beef Stew recipe is a rich beefy broth flavored with Guinness and filled with tender melt in your mouth chunks of beef, veggies, and seasonings.
Irish Guinness Beef Stew Recipe
As its name suggests, what sets this Irish beef stew apart from others is the addition of Guinness stout. The alcohol is evaporated as the stew simmers leaving a fantastic flavor.
The beef is incredibly soft and flavorful. Combined with tender carrots and potatoes makes this the most delicious stew ever! It’s the perfect dish to make for St. Patrick’s Day or any time of the year. You can serve it as-is or over mashed potatoes to complete the meal.
Stews are the best way to warm you up from the inside out. Let’s not forget, they taste amazing! Slow Cooker Beef Stew, Cowboy Stew and Instant Pot Beef Stew are a few other favorites.
Key Ingredients You’ll Need
Beef Chuck: You can use stewing beef or even lamb shoulder that has been trimmed and cubed.
Vegetables: You will need a combination of onions, celery sticks, carrots, tomato paste, and yellow potatoes.
Flour: You will need all-purpose flour to help with the consistency along with beef broth, Guinness beer, cornstarch, and water. This will make it thick and dense.
Seasonings: You will need a blend of garlic cloves, sea salt, pepper, bay leaves, dried thyme, and fresh parsley.
How To Make Irish Beef Stew
Step 1. In a bowl, add the flour, salt, and pepper and coat the cubed beef. In a large dutch oven, add olive oil and heat. Remove the excess mixture from the beef and add into the hot pot in small batches until cooked. Take it away and place it aside in a bowl. Put the onions into the pot and cook for 3 minutes until tender. Take out and add the beef back into the pan followed by the Guinness beer. Use a spatula or wooden spoon to scrape the brown bits off the bottom of the pan. Pour in the beef broth and tomato paste and combine.
Step 2. Allow the ingredients to come to a boil and once ready, turn down the heat to medium-low and cover with a lid. Let it simmer for about 45 minutes. Put the rest of the ingredients into the pot beside the cornstarch and water. Allow it to cook for an additional 45 minutes until the beef is tender. Put the cornstarch and water into a bowl and combine to make a slurry. Pour into the pot and combine until you reach the desired consistency. Serve and enjoy!
What To Serve with Guinness Beef Stew?
You can serve this stew with all different kinds of things like salad or breadsticks. You can also serve it over a bed of rice or mashed potatoes. I also like to enjoy this with additional fruits or veggies on the side.
Tips & Tricks
- Don’t Skip the Searing: Browning the beef is a must! Don’t be impatient and skip this step. You can brown in batches, but make sure you brown every piece.
- Slow Cooker Method: You can use a crock pot to cook your Guinness beef stew. Simply throw all of your ingredients in the crockpot and cook on low heat for 8 hours, or high for 6.
- Slurry: You will thicken the stew with a cornstarch slurry before serving. Mix equal parts cornstarch with water and whisk it into the boiling stew until it thickens to your liking.
How To Store Beef Stew
As with many stews, this recipe is actually better the second day or third day. Leftovers can be stored for up to 5-6 days, and can be reheated over medium heat on the stovetop or in the microwave.
Freezing – You can freeze the leftover soup, but the potatoes and other veggies tend to break down when thawed and reheated. It will still taste good reheated, but know that these vegetables will have a different texture.
More Irish Recipes:
- Irish Margarita
- Baileys Irish Cream Truffles
- Irish Whiskey Bread Pudding
- Chocolate Baileys Poke Cake
Guinness Beef Stew
- 3 Tbsp olive oil
- 2 lbs. chuck beef stewing beef, or lamb shoulder, trimmed and cubed
- 1 onion roughly sliced
- 1 celery stick sliced
- 4 medium carrots peeled and cut into 1-2” pieces
- 2 cloves garlic minced
- ¼ cup tomato paste
- ¼ cup flour all-purpose
- 4 cups beef broth
- 1-½ cups Guinness beer
- 2 lbs. yellow potatoes cut in half.
- sea salt and pepper to taste
- 2 bay leaves
- 1 tsp thyme dried
- 2 Tbsp parsley fresh, chopped
- 2 Tbsp cornstarch
- 2 Tbsp water
- Combine flour, salt, & pepper in a bowl. Coat the beef in a flour mixture. Heat olive oil in a large Dutch oven or pot. Shake off any excess flour and brown the beef in small batches. Remove and set aside in a bowl.
- Add the chopped onions to the pot and cook until they begin to soften about 3 minutes. Remove and add to the coated beef cubes. Pour the beer into the pot while scraping up any brown bits in the pan with a spatula or wooden spoon. Stir in beef broth, and tomato paste. Bring to a boil, reduce heat to medium-low, cover, and let simmer for 45 minutes.
- Add in all remaining ingredients except for the cornstarch and water and simmer for another 45 minutes or until the beef is tender. Mix the cornstarch and water to create a slurry. Slowly add the slurry to the stew to reach desired consistency.
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