Guinness® Irish Stew Recipe - Allrecipes.com
Guinness(R) Irish Stew Recipe
  • READY IN 3+ hrs

Guinness® Irish Stew

Recipe by  

"With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 15 mins
  • READY IN

    3 hrs 35 mins

Directions

  1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  2. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  4. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  5. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  6. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  7. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2013

In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn't much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don't own. Guinness wasn't available so I used Deschutes black butte porter - it has a stronger flavor and color than Guinness. I also don't peel potatoes - carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It's keeping well for leftovers though I wouldn't take a chance on freezing it as it would likely destroy the texture of the spuds.

 
Most Helpful Critical Review
Nov 18, 2013

I think that this recipe needed some additions. I added extra Guinness because it lacked liquid. I also added extra spices due to the bland flavour. Not sure if I would make this again.

 
Oct 07, 2013

This was delicious. Very similar to what we had while visiting Ireland. I cut my potatoes and carrots in larger chunks and added them after 1 1/2 hrs of simmering beef because they take longer to cook than smaller pieces. I think the directions mean cover "skillet" instead of "dutch oven" in step five and then add everything to beef in dutch oven in step six. At least that's the way I made it and it turned out great. I also added extra sprig of fresh thyme and a sprig of rosemary. I think you could substitute tsp of thyme and rosemary if fresh not on hand. Add salt and pepper to taste. I also think this would be a good slow cooker recipe. Gave this to friends for a thank you gift and they raved about it.

 
Apr 07, 2013

I enjoyed the recipe and it had a lot of good ingredients but it seems to be lacking on spices. One thing that was quite good was the Guinness as it sweetened the base of the stew giving it a unique taste. The beef chuck roast pieces turned out wonderfully though, quite tender and tasty! I only give it a 4 as it could have used a little extra oomph that I felt was lacking.

 
Mar 15, 2014

I made this stew and substituted the beef with leg of Lamb it was so good I couldn't stop eating it also had soda bread and a Scotch on the rocks to wash it down

 
Jan 30, 2014

My husband came home from work saying he had guinness stew at a pub in Boston for lunch. I did a little digging and tried this recipe. OMG, so delicious.. I will never make plain old beef stew again. I did add some beef broth and extra guinness as suggested to make more broth. The potatoes and carrots took longer to cook than the recipe stated. Next time I may try cooking it in the dutch oven - in the oven - instead of on stove top.

 
Sep 09, 2014

Tried this tonight..it turned out great!! Family seemed to like it.

 
Jun 19, 2014

Added a few things. Before dredging the beef I dipped it in an olive oil, red wine, Worcestershire mixture. Then in the flour, salt cayenne and pepper mixture ( needed way more than stated in the recipe so just remade each time needed) browned beef in the skillet, only added one FINELY chopped onion with five or six cloves of garlic ( my boyfriend hates onions) then cooked in a crock pot. Let sit on low for two hours. Then added Half a box of Campbell's chicken broth. One beef cube crushed, carrots and potatoes, a sprinkle of chili flakes. Then turned the crock pot to high. Cooked for two more hours stirring occasionally. Added canned peas, cooked for one more hour . Made tea biscuits for mopping up the delicious gravy. Will make this again for sure!!

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

mycocinamykitchen
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