Irish Beef Stew Recipe with Guinness

4.85 from 13 ratings

Irish Beef Stew Recipe with Guinness

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.

Prep Time10

Cook Time2 10

Course: Main Course

Cuisine: American

Keyword: beef roast, Guinness

Servings:

Calories: 514kcal

Author: Mike Hultquist

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