Irish Beef & Guinness Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Irish
Irish Beef & Guinness Stew
Description
The stew starts by drying and seasoning beef chuck before dredging it in flour to create a textured crust when browned. Browning the meat in batches intensifies flavor and color. Aromatics including minced garlic, onion quarters, celery, and carrot slices are cooked in the same pot to build the base of the stew. Adding Guinness stout, beef broth, Worcestershire sauce, and bay leaves deglazes the pot and combines the flavors.
Simmering the stew gently for two hours tenderizes the beef and melds flavors. Potatoes and thyme are added halfway through to cook until soft. The resulting dish is rich and comforting, with the stout lending a subtle bitterness balanced by the sweetness of vegetables and herbs.
This stew is a classic main course, often served as a hearty meal on cooler days, accompanied by crusty bread or simple sides. Fresh parsley sprinkled on top adds a bright finish.
For gluten-free versions, substitute gluten-free beer, flour, and Worcestershire sauce accordingly. The stew freezes well, though omitting potatoes when freezing preserves their texture. It can also be made in a slow cooker after browning the meat.
Ingredients
- 2 lbs beef chuck cubed, boneless
- salt
- black pepper
- ¼ cup all-purpose flour or gluten-free flour blend
- 2 tablespoon vegetable oil
- 2 garlic minced, cloves
- 2 bay leaf
- 2 onion quartered
- 4 carrot peeled & sliced into thick rounds, large
- 4 celery ribs sliced
- 1 ½ cups Guinness stout beer
- 1 cup beef broth reduced or no sodium
- 2 tablespoon Worcestershire sauce
- 4 russet potato peeled & cut into chunks, medium
- 2 teaspoon thyme dried
- 2 tablespoon parsley chopped, fresh
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 stew gluten-free by using gluten-free stout beer, a gluten-free flour blend or cornstarch for dredging, and gluten-free Worcestershire sauce or omit it.
- Potatoes can be cooked separately, mashed, and served alongside the stew if preferred.
- Omit potatoes before freezing the stew to maintain their texture; the stew freezes well otherwise.
- For a slow cooker method, brown the meat, then combine all ingredients in the cooker and cook on low for 8 hours.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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