Guinness Irish Stew

Serves: 10

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.

Total Time: 3 hrs

Prep Time:
Cook Time:
Total Time:


4 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pinches salt, or to taste
2 pinches black pepper, or to taste
2 pinches cayenne pepper
1/4 cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
1/4 cup tomato paste
1 teaspoon water, or as needed
3 cups irish stout beer (such as guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrots
2 tablespoons chopped fresh parsley


Toss beef cubes with 2 tablespoons vegetable oil in a bowl.

Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

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.

Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

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.

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.

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.


Add Recipe to Cook'n

blog comments powered by Disqus