Irish Beef and Guinness Stew Recipe

Original Post: https://www.evolvingtable.com/irish-beef-stew/

Beef stew is eaten with a metal spoon from a bowl.

5 from 5 votes

Irish Beef and Guinness Stew Recipe

An entire bottle of Guinness gives this Irish Beef Stew the kind of depth you usually only get at a pub, but the chicken broth is what keeps it from tasting like heavy beef soup. Two hours of low, slow simmering does the rest, and the beef comes out fork-tender. Under 30 minutes of hands-on work.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Soup

Cuisine: irish

Servings: servings

Author: London Lea

Equipment

Dutch Oven
Wooden Spoon
sharp knife

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 teaspoons salt divided
¾ teaspoon black pepper divided
2 tablespoons oil avocado or olive
2 tablespoons butter salted
1 large onion sweet or white, finely diced
4 cloves garlic finely minced
¼ cup flour divided, gluten-free 1-to-1, if needed
2 tablespoons tomato paste
11 ounces Guinness beer extra stout
2 ½ cups chicken broth regular sodium
1 tablespoon packed brown sugar
1 teaspoon thyme dried
½ teaspoon rosemary dried
2 bay leaves
2 ribs celery diced
2 large carrots peeled and sliced
½ pound russet potatoes peeled and cut into ½-inch cubes
Parsley finely chopped, optional

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Instructions

Coat the Beef: Pat the cubed beef dry with a paper towel. Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.
2 pounds beef, 2 teaspoons salt, ¾ teaspoon black pepper, ¼ cup flour
Sear the Beef: Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.
2 tablespoons oil
Sauté the Onion: Add butter to the pot. Wait for it to melt and then add the onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.
2 tablespoons butter, 1 large onion, 4 cloves garlic, 2 tablespoons tomato paste, ¼ cup flour
Combine and Simmer: Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.
¾ teaspoon black pepper, 11 ounces Guinness beer, 2 ½ cups chicken broth, 1 tablespoon packed brown sugar, 1 teaspoon thyme, ½ teaspoon rosemary, 2 bay leaves, 2 teaspoons salt
Add the Rest: Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.
2 ribs celery, 2 large carrots, ½ pound russet potatoes
Serve the Stew: Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!
Parsley

Video

Notes

Prep ahead: Chop the celery, carrots, and onion up to 2 to 3 days early and keep them in the fridge until you're ready.
Storage: Cool to room temperature, then seal in an airtight container and refrigerate for 3 to 4 days.
Freezing: Freezes for up to 6 months, though the potatoes come out softer and a little grainy once they thaw. Freeze it before adding the potatoes if that bothers you.
Reheating: Warm it in a pot on the stovetop over medium-low, or microwave smaller portions.
Don't skip the scrape: Use a wooden spoon to lift every browned bit off the bottom of the pot. That's where most of the flavor is.

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