Irish Beef Stew Recipe with Guinness
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
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Servings
8
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Calories
514 kcal
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Course
Main Course
-
Cuisine
American
Irish Beef Stew Recipe with Guinness
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Guinness beer gives this Irish beef stew a distinct depth and richness, loaded with hearty vegetables and seared stew beef simmered until fall-apart tender. It's a holiday favorite for the whole family.
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Ingredients
- 3 pound beef chuck ~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib)
- ¼ cup flour
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 4 tablespoons vegetable oil divided
- 1 large white onion chopped
- 1 stalk celery chopped
- 5 garlic cloves chopped
- 3 tablespoons tomato paste
- 1 cup bold red wine I use Cabernet Sauvignon – use beef stock as an alternative
- 14.9 ounce can Guinness beer
- 1.5 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh rosemary optional
- 2 bay leaves
- 1 pound potatoes cut into bite-sized pieces (peeled if desired)
- 2 large carrots peeled and cut into bite-sized pieces
- 1 large parsnip peeled and cut into bite-sized pieces (or use an extra carrot)
- For Garnish. Fresh chopped parsley
Instructions
- Mix together the flour, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
- Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of oil to the pot before each batch.
- When all of the meat is seared and resting on the plate, add the last tablespoon of oil. Add the onion and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and tomato paste and cook 1 more minute, stirring.
- Add the red wine, Guinness beer, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
- Add the meat and any accumulated juices to the pot, along with the rosemary and bay leaves.
- Bring to a boil, then cover and simmer for 2 hours.
- Remove the lid and add the potatoes, carrots, and parsnip. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
- Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.
Notes
- To Make This in the Slow Cooker: Follow the recipe through Step #5, then add the ingredients (beef and everything from the pot) along with the rosemary and bay leaves to your slow cooker or crock pot. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the beef is tender to your liking. Add the potatoes, carrots, and parsnip during the last 2 hours of cooking to soften.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
25g
(8%)
Protein
36g
(72%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
615mg
(26%)
Potassium
1175mg
(34%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2698IU
(54%)
Vitamin C
19mg
(21%)
Calcium
72mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 615mg | 26% |
| Potassium | 1175mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2698IU | 54% |
| Vitamin C | 19mg | 21% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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