Irish Beef and Guinness Stew

Tender chunks of beef, slow cooked with carrots and parsnips in beef stock and Guinness.

Course Dinner Ideas

Cuisine British

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 586

2 (1 kg) boneless beef chuck or shoulder roast, cut into 1-inch cubes
Salt
Freshly ground black pepper
4 tablespoons unsalted Irish butter
¼ cup (60 ml) vegetable oil
4 medium onions chopped
2 garlic cloves peeled and finely chopped
2 teaspoons tomato paste puree in the UK
½ cup (75 grams) all-purpose/plain flour
2 cups (472 ml) Guinness draught Guinness draught is preferred as it is creamier than stout. If you can’t find it, stout will also work.
1 cup (236 ml) chicken stock low sodium
1 cup (236 ml ) beef stock or broth low sodium
5 carrots peeled and cut into large chunks
4 parsnips peeled and cut into large chunks
½ teaspoon fresh thyme
1 teaspoon fresh rosemary
2 bay leaves

Preheat oven to 250°F/120°C.
Pat the beef pieces dry with a paper towel and sprinkle liberally with salt and pepper.
To a large oven-proof, heavy saucepan with a lid or Dutch oven, melt the butter and oil over medium heat. Cook the beef in small batches until browned on all sides. Remove and set aside.
To the same pan (add more oil if needed) add the onions and cook until softened, about 5 minutes.
Stir in the garlic, tomato paste and flour, cook for 1 minute (taking care not to brown or burn).
Add the Guinness and stir to deglaze and get any brown bits off the bottom of the pan. Bring to a light boil/simmer until thickened. Stir in the beef and chicken stock.
Add the meat back into the pan along with the carrots, parsnips, thyme, rosemary and bay leaves.
Bring to a light boil/simmer, cover and cook stove top for 1 to 3 hours or you can transfer to the oven for 1 to 3 hours until the meat is fork tender (it should tear apart easily with 2 forks). You can remove the lid for the last 30 minutes to thicken the sauce. Taste for seasoning and adjust.
Remove bay leaves before serving.