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Authentic Irish Beef Stew with Guinness Recipe

Authentic Irish Beef Stew with Guinness

Tender beef chuck, potatoes, carrots, and aromatic herbs simmer slowly in a rich Guinness and beef stock gravy. This comforting stew makes 6 generous servings and is ideal for a family dinner or make-ahead meal.
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Prep Time 25 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2½-3 lb Beef chuck, cut into 1½-inch cubes
  • ¼ cup All-purpose flour
  • 1½ tsp Kosher salt, plus more to taste
  • 1 tsp Freshly ground black pepper
Cooking Base
  • 3 tbsp Vegetable, canola, or olive oil
  • 1 large Large yellow onion, chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
Cooking Liquid and Herbs
  • 1 bottle or can, 11.2-14.9 fl oz Guinness stout
  • 3 cups Beef stock, preferably low-sodium
  • 2 tsp Fresh thyme leaves
  • 2 leaves Bay leaves
  • 1 tbsp Worcestershire sauce, optional
Vegetables and Garnish
  • 4 medium Medium carrots, cut into thick slices
  • 2 stalks Celery stalks, sliced
  • 1½ lb Waxy potatoes, peeled and cut into large chunks
  • 1 tbsp Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef completely dry. Combine the flour, kosher salt, and black pepper in a bowl, then lightly coat the beef cubes.
  2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in several batches, turning each piece so all sides develop a dark crust, then transfer the beef to a plate.
  3. Reduce the heat to medium. Add the chopped onion and cook for 5–7 minutes, until softened, then stir in the garlic and tomato paste and cook for about 1 minute.
  4. Pour in the Guinness and scrape the browned bits from the bottom of the Dutch oven. Let the stout simmer for 2–3 minutes.
  5. Return the beef and any accumulated juices to the pot. Add the beef stock, thyme, bay leaves, and Worcestershire sauce; the liquid should nearly cover the meat.
  6. Bring the stew to a gentle simmer, cover, and cook over low heat for about 2 hours. Alternatively, cook it in a 325°F (165°C) oven for approximately 2–2½ hours.
  7. Add the carrots, celery, and potatoes during the final 45–60 minutes. Continue cooking until the beef is fork-tender and the vegetables are cooked but still hold their shape.
  8. Remove the bay leaves, taste, and adjust the salt and pepper. If the gravy is thin, simmer the stew uncovered for 10–15 minutes, then garnish with chopped parsley.

Notes

Use Guinness Draught or Guinness Foreign Extra Stout rather than a sweet flavored stout. For even better flavor, prepare the stew a day ahead, refrigerate it overnight, remove excess surface fat, and reheat gently.