Irish Beef and Guinness Stew
Irish beef and Guinness Stew is a complete meal and comforting one pot dish.
Tender chunks of beef, slow cooked with carrots and parsnips in beef stock and Guinness.
St Patrick’s Day is just over 2 weeks away so it’s time to start thinking about what we’ll be eating for this Irish holiday.
Beef stew is a classic comforting dish and if you’re a beef eater, you’re a fan. This Irish version has Guinness stout, which takes the flavor to a whole new level of taste. In a traditional Irish stew, lamb is usually used but today, I’m using beef.
Along with the Guinness, I used a combination of beef and chicken stock. Chicken stock in a beef stew? Yes! Chicken stock (especially if homemade) has a lovely meaty taste and adds great flavor.
In keeping with the Irish-ness of the dish, and because it’s readily available now in the U.S., I browned the beef in real Irish butter. I’m not getting paid to say this and everyone who has tried it will agree, it really is the best butter. I also used the butter and Irish cheese in the Irish colcannon (< click text for recipe) that I made to go along side the stew.
Slow Cooker Method for this Irish Stew
The recipe calls for making this stew in a Dutch oven or casserole dish on the stovetop, but when I’m craving this in the warmer weather (yes, I do. I also eat soup) I make it in the slow cooker.
All I do is after cooking the beef and vegetables and add the Guinness (step 7), instead of simmering in the Dutch oven, I throw it all into my preheated slow cooker on low for 6 hours.
If you’ve made this Irish Beef and Guinness Stew or any other recipe, please leave a comment below, I love to hear from my readers.