If you are looking to serve up an Irish Meal for St. Patrick’s Day this Guinnes Beef Stew is sure to please! We’ve been on an Irish kick lately with St. Patrick’s Day coming up. This is Mike, btw! We just finished making Irish Soda Bread and we had bought some Guinness Extra Stout to make Guinness Cupcakes with Bailey’s Icing and Guinness Bread (we will share those with you this next week so stay tuned). I figured that Guinness would make a nice base flavor for an Irish Stew. I knew that by the time a stew simmers for several hours the alcohol content is very small, so this could be a dish for out kids too!
Guinness Beef Stew
The flavors were really blending quite well and the house smelled great. Everyone was anxiously waiting for us to photograph the finished Guinness Beef Stew so they could dig in. The lighting in the kitchen was bad, so we went into the office to shoot the picture. After I dished a bowl for the shot, Jen set the pot of stew on the chair while I ran to the kitchen to get utensils for the picture. When I got back, there was the dog with his face buried in the pot enjoying our dinner! Needless to say, he wasn’t very popular that evening. We were left with one bowl of stew for everyone to share. This stew was so good. I knew I had to make another trip to the store to rebuy the ingredients and make it again. It was a huge hit and saved the dog from all those angry stares.
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This Guinness Beef Stew requires quite a few ingredients but please do not let that scare you away from making this dish. Super simple to make and the ingredients come together all quite quickly. As for cost, the beef was the most expensive part of this meal. We used a chuck and we think it worked perfect.
INGREDIENTS
1 1/2 lb Beef Chuck cut into 1 1/2-inch pieces
1/2 cup Flour
1 tsp Salt
1/2 tsp Black Pepper
1/4 cup Vegetable Oil
2 tsp minced Garlic
3 cup Beef Stock
1 bottle Guinness Extra Stout
1/2 can Tomato Paste
2 tbsp Brown Sugar
1/4 tsp dried Thyme
1 tbsp Worcestershire Sauce
2 pounds of small Red Potatoes, quartered
1 Onion, chopped
1 lb Carrots, chopped
1 Bay Leaves
DIRECTIONS
Preheat oven to 350.
Mix together flour salt and pepper.
Heat oil in dutch oven over medium high heat.
Dredge meat in small batches and brown in oil.
Remove browned beef and set aside.
Add Onion to pan and cook until golden (about 5 minutes).
Add Guinness and garlic and scrape browned bits from bottom of pan.
Add back browned beef and remainder of dredging flour and bring to a simmer.
Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
Place in oven for 2 hours or until meat is fork tender.
Add in carrots and return to oven for 1 hour.
Add in potatoes and return to oven for 1 hour or potatoes are cooked through.
Be sure to make the Irish Soda Bread that we shared with you earlier in the week. It is a perfect complement. Plus it will make your meal feel more Irish!
Guinness Beef Stew
Ingredients
- 1 1/2 lb Beef Chuck cut into 1 1/2-inch pieces
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Vegetable Oil
- 2 tsp minced Garlic
- 3 cup Beef Stock
- 1 bottle Guinness Extra Stout
- 1/2 can Tomato Paste
- 2 tbsp Brown Sugar
- 1/4 tsp dried Thyme
- 1 tbsp Worcestershire Sauce
- 2 pounds of small Red Potatoes quartered
- 1 Onion chopped
- 1 lb Carrots chopped
- 1 Bay Leaves
Instructions
- Preheat oven to 350.
- Mix together flour salt and pepper.
- Heat oil in dutch oven over medium high heat.
- Dredge meat in small batches and brown in oil.
- Remove browned beef and set aside.
- Add Onion to pan and cook until golden (about 5 minutes).
- Add Guinness and garlic and scrape browned bits from bottom of pan.
- Add back browned beef and remainder of dredging flour and bring to a simmer.
- Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
- Place in oven for 2 hours or until meat is fork tender.
- Add in carrots and return to oven for 1 hour.
- Add in potatoes and return to oven for 1 hour or potatoes are cooked through.
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great recipe. thanks this post.
Hello, I’m trying out this recipe now and have a couple of questions/comments. First, I noticed you don’t say when to put in the bay leaf, I assume when you add in the beef stock? Also, should the lid go on the pot when you put it in the oven?
I am at the point where you add the carrots but the broth doesn’t seem to have enough volume so I added some more water. It seemed like the liquid was going to boil off and the bottom of the pan was quite caked on like it was burning so I turned the heat down to about 300. Can’t wait to eat it tonight, thanks for the recipe!
What size Guinness bottle did you use? In the picture it looks large, and I only used a 11.2oz bottle out of a six pack. Maybe that is why I am lacking in fluid.
This recipe is so good! It is easily one of the best things I make.