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Irish Beef Stew with Guinness


I found this recipe years ago and from then have been making it every Autumn/Winter since. It takes a little more effort but totally worth it for a beautifully hearty beef stew.

Prep time: 25 mins
Total time: 2 hours 15 mins
Serves: 4-6 
Tip: Use beef chuck meat that is well marbled with fat. Lean stew meat will end up too dry.


  • 600g well-marbled chuck beef pieces, cut into 1 1/2-inch chunks
  • 3 teaspoons salt, or more to taste
  • Olive oil
  • 6 garlic cloves, minced
  • 1 litre beef stock
  • 450ml water
  • 250ml Guinness extra stout
  • 250ml hearty red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 1kg russet potatoes, peeled, cut into 1/2-inch pieces 
  • 1 large onion, chopped 
  • 3 to 4 carrots and/or parsnips, cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


Step 1

Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large thick-bottomed pot over medium-high heat. Working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Step 2

Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a simmer for 1 hour, stirring occasionally.

Step 3

While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Sauté the onions and carrots/parsnips until the onions are soft, about 15 minutes.

Set aside until the beef stew in step 1 has simmered for one hour.

Step 4

Add the onions, carrots/parsnips, and the potatoes to the beef stew. Season with salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Transfer stew to serving bowls, sprinkle with parsley and serve.



Recipe from: https://www.simplyrecipes.com/recipes/irish_beef_stew/

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