Irish Beef and Guinness Stew Recipe
User Reviews
5
Irish Beef and Guinness Stew Recipe
Description
The recipe begins by coating beef cubes in a seasoned flour mixture before searing them to lock in juices and develop a brown crust, which adds flavor. Butter is used to sauté onions and garlic, then combined with tomato paste and flour to create a base for the stew’s body.
Adding Guinness stout and chicken broth builds a robust and slightly malty liquid, enhanced with brown sugar, dried thyme, rosemary, and bay leaves for aromatic depth. Diced celery, carrots, and potatoes are added to bring sweetness, texture, and fullness. The stew gently simmers until the beef is tender and vegetables are cooked through.
This stew suits a comforting main course, especially in cooler weather. It can be served alone or with bread to mop up the thick broth. Preparing vegetables ahead, using dried herbs for consistency, and choosing authentic Guinness ensure a flavorful outcome.
Leftover stew stores well refrigerated for several days and freezes for up to six months. Reheating slowly on the stovetop helps maintain a tender texture and rich flavor.
Ingredients
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt divided
- ¾ tsp. black pepper divided
- 2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 2 Tbsp. butter salted
- 1 onion sweet or white, finely diced, large
- 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 leaf
- 2 celery ribs diced
- 2 carrot peeled and sliced, large
- ½ lb. russet potato 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
- Chop celery, carrots, and onions up to 2-3 days in advance and refrigerate to save prep time.
- Store leftover stew sealed in an airtight container in the refrigerator for 3-4 days or freeze up to 6 months for extended use.
- Reheat stew gently on the stovetop or in smaller portions using a microwave to maintain texture and flavor.
- Dice beef and vegetables finely to ensure even cooking and manageable bite sizes.
- Use dried herbs for consistent aroma; if using fresh, increase the quantity accordingly.
- Authentic Guinness stout is essential to achieve the characteristic flavor of this Irish stew.
- Consider making a large batch and freezing leftovers for convenient future meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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