Irish Beef Stew Recipe with Guinness
User Reviews
5
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Prep Time
10 mins
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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
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Cuisine
American
Irish Beef Stew Recipe with Guinness
Description
The Irish Beef Stew Recipe begins by coating beef chunks lightly with seasoned flour before searing them in oil to develop a flavorful crust. Vegetables including chopped onion, celery, and garlic are sautéed in the same pot, followed by tomato paste to deepen the base flavor. The liquid elements include red wine, Guinness stout, and beef stock, combined with Worcestershire sauce to enrich the stew's savory profile.
Herbs such as rosemary and bay leaves add aromatic notes during a long, slow simmer that tenderizes the meat and melds flavors. After an initial two-hour simmer, potatoes, carrots, and parsnip are added to cook through, yielding a stew with soft vegetables and a thickened broth with a characteristic malty depth from Guinness.
The stew can be adapted to slow cooker use by adding ingredients after initial steps, allowing for flexible cooking times. Garnish with fresh parsley before serving for a touch of color and freshness. This dish is robust and filling, suited for colder weather and classic Irish cuisine cravings.
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 white onion chopped, large
- 1 celery chopped, stalk
- 5 garlic chopped, cloves
- 3 tablespoons tomato paste
- 1 cup red wine I use Cabernet Sauvignon - use beef stock as an alternative, bold
- 14.9 ounce Guinness beer can
- 1.5 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rosemary optional, chopped, fresh
- 2 bay leaf
- 1 pound potato cut into bite-sized pieces (peeled if desired
- 2 carrot peeled and cut into bite-sized pieces, large
- 1 parsnip peeled and cut into bite-sized pieces (or use an extra carrot, large
- parsley fresh, chopped, for garnish
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 stew in a slow cooker, proceed through the first steps, then cook on LOW for 6-8 hours or HIGH for 3-4 hours with all ingredients combined.
- Add root vegetables like potatoes, carrots, and parsnip during the last two hours of cooking for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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