Recipe by mycocinamykitchen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless beef chuck roast, cut into 11/2-inch cubes
salt and ground black pepper, or to taste
yellow onions, chopped
water, or as needed
Irish stout beer (such as Guinness®), divided
chopped fresh parsley
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.
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.
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.
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.
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
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.
We went to Ireland a couple years ago and had Guiness stew for the first time. I love stew, but loved that even more, so I tried it here at home. I think the secret is to use beef broth for most of the liquid, and just one bottle of Guiness added for the last part of the cooking process, so it doesn't get too bitter. Also, they didn't have very many potatoes IN the stew. What they did there was have mashed potatoes on top of the stew, so I only put in one potato for thickening in the stew, and just make mashed potatoes for the top now and serve the stew with a scoop of mashed on top, which has been a big hit with the family. Everything else is about the same as this recipe, but I do mine in a crock pot.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Guinness(R) Irish Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 527
** Calories from Fat: 256
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Now here’s what we should be eating for St. Patrick’s Day!
This simple lamb stew is too good to eat just once a year.
Dark beer does delicious things to traditional beef stew.