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Irish Beef and Guinness® Stew

This rich and hearty stew makes the perfect comfort food to feed a crowd, especially when it's made with Guinness®, Ireland's famous dark stout.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Servings: 6 -8 servings
Author: Monique Creary

Ingredients

  • 2 tablespoons canola oil
  • 300 g beef stew meat rinsed and cut into 1.5" chunks
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon salt for dredging meat
  • 1/4 teaspoon pepper for dredging meat
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1/2 can 250mL Guinness drout stout
  • 2 cups 500mL beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots peeled and chopped (about 2 cups or 400g)
  • 6 parsnips peeled and chopped (about 1 cup or 300g)
  • 2 medium waxy potatoes e.g. Yukon Gold, peeled and chopped
  • 2 stalks celery sliced

Instructions

  • Heat the oil in a large saucepan (or dutch oven) over medium-high heat.
  • Toss the cubed meat in the mixture of flour, salt and pepper. Shake off the excess. Working in batches, cook the meat on all sides, until well-browned. This will take approximately 5-8 minutes per batch (try not to crowd the pan). Transfer the browned meat to a plate and set aside.
  • Add butter to the same pan. Once melted, cook the onions until softened (about 5 minutes), stirring occasionally with a wooden spoon. Add in the garlic and continue cooking for another minute.
  • Slowly pour in the Guinness® to help de-glaze the pan, as you stir to loosen any browned bits on the bottom of the pan. Stir in the beef stock, Worcestershire sauce, tomato paste, thyme, bay leaf, salt, pepper, and bring to a boil.
  • Carefully add in the carrots, parsnips, potatoes, celery, along with the reserved cooked beef.
  • Reduce heat to low and simmer for at least 90 minutes. Check the stew and if potatoes are still a little firm, you can continue cooking for an additional 15 minutes or so. The stew should be done cooking in under two hours.

Notes

If you find the stew too thick, you can add a bit more stout. If it's too thin, remove the cover and continue to simmer on low until the gravy has reduced.