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 that I made to go along side the stew. You can find that recipe by clicking here.
Slow Cooker Method
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 tried this Irish Beef and Guinness Stew or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 2 pounds boneless beef sirloin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted Irish butter
- 1/4 cup canola oil
- 4 medium onions, chopped
- 1 cup chicken stock
- 1 cup beef stock
- 2 cups Guinness
- 5 carrots, peeled and cut into large chunks
- 4 parsnips, peeled and cut into large chunks
- 1/2 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 bay leaves
- Add the flour, salt and pepper to a shallow bowl and mix.
- Dredge the beef in the seasoned flour and remove.
- To a large saucepan or Dutch oven, melt the butter and oil over medium heat.
- Sauté the beef in small batches until browned on all sides. Remove.
- Add the onions and cook until softened, about 5 minutes.
- Add the meat back into the pan along with the carrots, parsnips, thyme, rosemary and bay leaves.
- Add the beef stock and Guinness, bring to a simmer and cook for 2 hours until the beef is tender.
- Remove bay leaves before serving.
- Serve with mashed potatoes.
Amount Per Serving: Calories: 546 Saturated Fat: 7g Cholesterol: 104mg Sodium: 661mg Carbohydrates: 42g Protein: 38g