Search thousands of recipes reviewed by home cooks like you.

Guinness® Irish Stew

Guinness® Irish Stew

  • Prep

  • Cook

  • Ready In

mycocinamykitchen

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  2. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  4. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  5. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  6. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  7. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GeekGurl2000
10
10/12/2013

In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn't much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don't own. Guinness wasn't available so I used Deschutes black butte porter - it has a stronger flavor and color than Guinness. I also don't peel potatoes - carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It's keeping well for leftovers though I wouldn't take a chance on freezing it as it would likely destroy the texture of the spuds.

Laura
6
10/7/2013

This was delicious. Very similar to what we had while visiting Ireland. I cut my potatoes and carrots in larger chunks and added them after 1 1/2 hrs of simmering beef because they take longer to cook than smaller pieces. I think the directions mean cover "skillet" instead of "dutch oven" in step five and then add everything to beef in dutch oven in step six. At least that's the way I made it and it turned out great. I also added extra sprig of fresh thyme and a sprig of rosemary. I think you could substitute tsp of thyme and rosemary if fresh not on hand. Add salt and pepper to taste. I also think this would be a good slow cooker recipe. Gave this to friends for a thank you gift and they raved about it.

Jason Rasmussen
4
4/7/2013

I enjoyed the recipe and it had a lot of good ingredients but it seems to be lacking on spices. One thing that was quite good was the Guinness as it sweetened the base of the stew giving it a unique taste. The beef chuck roast pieces turned out wonderfully though, quite tender and tasty! I only give it a 4 as it could have used a little extra oomph that I felt was lacking.