Irish Guinness Beef Stew- chunks of beef are simmered in a rich tomato stout broth with lots of herbs and veggies. Wonderfully cozy comfort food for a winter meal or St Patrick’s Day.
Irish Guinness Beef Stew Recipe with A Twist
Typically Irish Guiness Beef Stew is full of potatoes and veggies. I have added veggies, but instead of adding potatoes, I chose to serve it ladled over mashed potatoes. So good. I absolutely love this version. Who can resist a creamy mound of mashed potatoes?
Ingredient Notes
- Beef– I use chuck roast for beef stew. It is typically pretty well priced for beef and gets super tender and flavorful when slow simmered. Sirloin would also work.
- Veggies– I add celery, carrots and onion.
- Seasonings– onion, garlic, Worcestershire sauce, tomato paste, and fresh thyme add lots of flavor.
- Beer– I use an 11.2-ounce bottle of Guinness for this recipe.
- Bacon– Not all Irish Guinness Beef Stews contain bacon, but it really adds more flavor and some smokiness.
Recipe Tips
For additional flavor, add mushrooms or peas. Lamb can be used in place of beef.
Can be served over Colcannon, an Irish dish that consists of mashed potatoes with cabbage or kale mixed in.
Add a pinch or two of crushed red pepper flakes to spice it up some.
Check for seasoning at the end and add salt and pepper to taste.
Equipment Needed
You will need a good quality Dutch oven to make this stew. You want one with a heavy bottom. The stew will simmer for 2 hours and you don’t want the bottom to burn. Remember to stir it every 20 to 30 minutes so the bottom doesn’t burn and it cooks evenly.
How To Store
Leftovers will keep in an airtight container for 4 to 5 days in the refrigerator or they can be frozen for up to 2 months.
More Beef Stew Recipes
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Irish Guinness Beef Stew
Equipment
Ingredients
- 6 slices bacon, diced
- 2½ pounds boneless chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 (11.2-ounce) bottle Guinness Beer
- ¼ cup tomato paste
- 2½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 3 carrots, peeled and cut into ½-inch slices
- 2 celery ribs, cut into ½-inch pieces
- 4 sprigs fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- Chopped fresh parlsey
- mashed potatoes for serving
Instructions
- Cook bacon in a Dutch oven until crispy. Remove with a slotted spoon and set aside.Drain off all but two tablespoons of grease.
- Cut chuck roast into 1½-inch cubes. Season with 1 teaspoon salt and ½ teaspoon pepper. Coat with flour.
- Working in batches if necessary, brown the beef in the bacon grease. Once browned, remove it from Dutch oven and set it aside with the bacon.
- Add the onion to the grease in the Dutch oven and cook 4 minutes to soften.Add garlic and cook 1 minute.
- Add beer and scrape up any browned bits from the bottom of the Dutch oven.
- Add tomato paste, beef broth, Worcestershire sauce, sugar, carrots, celery, thyme, salt and pepper.
- Return bacon and beef to Dutch oven. Bring everything to a simmer. Cover and reduce heat to low. Cook for 2 hours, stirring occasionally.
- Serve over mashed potatoes and sprinkle with parlsey.
This is the best Guinness stew that I have made. Everyone was licking their plates! Seriously.