Irish Beef & Guinness Stew
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Total Time
2 hrs 45 mins
-
Servings
6
-
Calories
423 kcal
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Course
Main Course
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Cuisine
Irish
Irish Beef & Guinness Stew
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Beef and vegetables simmered in Guinness infused broth make a delicious and easy to make one-pot classic Irish stew. (With gluten-free notes).
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Ingredients
- 2 lbs boneless beef chuck cubed
- salt & black pepper
- ¼ cup all-purpose flour or gluten-free flour blend
- 2 tablespoon vegetable oil
- 2 garlic cloves minced
- 2 bay leaves
- 2 onions quartered
- 4 large carrots peeled & sliced into thick rounds
- 4 ribs celery sliced
- 1 ½ cups Guinness stout beer
- 1 cup beef broth reduced or no sodium
- 2 tablespoon Worcestershire sauce
- 4 medium russet potatoes peeled & cut into chunks
- 2 teaspoon dried thyme
- 2 tablespoon fresh parsley chopped
Instructions
- Blot meat dry with paper towels, and season with salt and pepper
- In a bowl or resealable bag, dredge the beef pieces in flour to coat.
- Over medium-high heat one tablespoon of the oil in a large pot or Dutch oven with a lid
- Brown the meat on all sides in the heated oil, a few pieces at a time, removing the browned pieces to a plate. Add more oil if required.
- Continue to brown the meat in batches.
- When the last batch is browned, remove it to a plate and add the garlic, onion, celery & carrots to the pot.
- Cook, stirring for about 5 minutes.
- Return all of the meat to the pan. Add the stout, beef broth, Worcestershire sauce and bay leaf, scraping the pot with a spoon to deglaze. Bring to a boil.
- Reduce heat to low, cover and allow to simmer 2 hours.
- Add potatoes and thyme to the pot, and return to a boil
- Reduce heat to low, and simmer, uncovered, for 30 minutes until potatoes are tender.
- Taste and season with salt and pepper as required
- Garnish with parsley and serve hot.
Notes
- Make this recipe gluten-free by substituting any gluten-free dark beer for the Guinness, and using either a gluten-free flour blend or cornstarch in place of the dredging flour. Use gluten-free Worcestershire sauce, or omit the Worcestershire sauce.
- If you prefer, you can cook the potatoes separately, mash them and serve the potatoes alongside your stew.
- This recipe freezes well, however, do leave out the potatoes if you plan to freeze some or all of the stew.
- Slow cooker/ crockpot method: After browning the meat, put all ingredients in the pot and cook on low for 8 hours.
Nutrition Information
Show Details
Serving
1g
Calories
423kcal
(21%)
Carbohydrates
35g
(12%)
Protein
38g
(76%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
292mg
(12%)
Potassium
1389mg
(40%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
7020IU
(140%)
Vitamin C
16mg
(18%)
Calcium
86mg
(9%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 423kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 292mg | 12% |
| Potassium | 1389mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7020IU | 140% |
| Vitamin C | 16mg | 18% |
| Calcium | 86mg | 9% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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