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5.0 from 108 votes

Irish Beef & Guinness Stew

Beef and vegetables simmered in Guinness infused broth make a delicious and easy to make one-pot classic Irish stew. (With gluten-free notes).

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 423 kcal
Course: Main Course
Cuisine: Irish

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

    Cup of Yum
  1. Blot meat dry with paper towels, and season with salt and pepper
  2. In a bowl or resealable bag, dredge the beef pieces in flour to coat. 
  3. Over medium-high heat one tablespoon of the oil in a large pot or Dutch oven with a lid
  4. 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.
  5. Continue to brown the meat in batches.
  6. When the last batch is browned, remove it to a plate and add the garlic, onion, celery & carrots to the pot.
  7. Cook, stirring for about 5 minutes.
  8. 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.
  9. Reduce heat to low, cover and allow to simmer 2 hours.
  10. Add potatoes and thyme to the pot, and return to a boil
  11. Reduce heat to low, and simmer, uncovered, for 30 minutes until potatoes are tender. 
  12. Taste and season with salt and pepper as required
  13. 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

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

% 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.