Irish Beef and Guinness Stew Recipe
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5.0
15 reviews
Excellent
Irish Beef and Guinness Stew Recipe
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Celebrate St. Patrick's Day in style with this Irish Beef Stew recipe. Beef stew meat, potatoes, and carrots, along with herbs and, of course, Guinness, make up the base of this classic, flavorful dish.
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Ingredients
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt divided
- ¾ tsp. black pepper divided
- 2 Tbsp. oil avocado or olive
- 2 Tbsp. butter salted
- 1 large onion sweet or white, finely diced
- 4 cloves garlic finely minced
- ¼ cup flour divided, gluten-free 1-to-1, if needed
- 2 Tbsp. tomato paste
- 11 oz. Guinness beer extra stout
- 2 ½ cups chicken broth regular sodium
- 1 Tbsp. brown sugar
- 1 tsp. thyme dried
- ½ tsp. rosemary dried
- 2 bay leaves
- 2 ribs celery diced
- 2 large carrots peeled and sliced
- ½ lb. Russet potatoes peeled and cut into ½-inch cubes
- parsley finely chopped, optional
Instructions
- Coat the Beef: Pat the cubed beef dry with a paper towel. Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.
- Sear the Beef: Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.
- Sauté the Onion: Add butter to the pot. Wait for it to melt and then add the onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.
- Combine and Simmer: Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.
- Add the Rest: Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.
- Serve the Stew: Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!
Notes
- Prep-Ahead Instructions:
- Chop the celery, carrots, and onions up to 2-3 days early, but keep them in the refrigerator until you're ready to use them.
- Storage Directions:
- Seal in an airtight container and refrigerate for up to 3 to 4 days. Let the stew come to room temperature first and then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months. Check out more info on How to Freeze Soup. Warm the stew in a pot on the stovetop, or use the microwave for smaller portions.
- Recipe Tips:
- Cut it small. Be sure to dice the veggies and beef into small pieces so no bites are overwhelming.
- Scrape it good. Use a wooden spoon or spatula to remove any stuck-on or browned bits from the bottom of the pot during cooking.
- Dried is best. Use jarred herbs for the best results. If you choose fresh, be sure to increase the amount used.
- Hey, barkeep! Don't forget the Guinness for the most authentic flavor in this stew—it's an absolute must.
- Double it up. Make a big batch and freeze some to enjoy all winter long.
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
16g
(5%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
90mg
(30%)
Sodium
893mg
(37%)
Potassium
569mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2746IU
(55%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 90mg | 30% |
| Sodium | 893mg | 37% |
| Potassium | 569mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2746IU | 55% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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