We are excited to share with you our take on the Traditional Irish Beef and Guinness Stew recipe that will leave you feeling warm and satisfied. This hearty dish has been a staple of Irish cuisine for centuries and is known for its rich, complex flavors that come from slow-cooking the beef in a savory broth of vegetables, herbs, and, of course, Guinness stout.
In this article, we will be sharing our recipe for this classic Irish dish along with tips and tricks to make it the best you’ve ever had. So, let’s get started!
Ingredients:
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 tbsp olive oil
- 4 tbsp all-purpose flour
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 cups beef broth
- 1 cup Guinness stout
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat.
Pat dry the beef with paper towels, and season with salt and pepper. Dredge the beef in flour, shaking off any excess.
Add half of the beef to the pot and brown on all sides. Transfer the browned beef to a plate and repeat the process with the remaining beef.
Add the remaining 2 tbsp of olive oil to the pot, and sauté the onions until they are translucent about 5 minutes.
Add the garlic, carrots, and celery to the pot and cook for an additional 5 minutes.
Add the beef broth, Guinness, tomato paste, bay leaves, thyme, and smoked paprika to the pot, and stir to combine.
Add the browned beef back to the pot and bring the stew to a simmer.
Reduce the heat to low and cover the pot. Allow the stew to simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Discard the bay leaves and serve the stew hot, garnished with chopped fresh parsley.
Tips and Tricks:
For this recipe, use a good beef chuck roast. It has just the right amount of marbling to keep the beef tender and full of flavor while it cooks for a long time.
By dredging the beef in flour before browning it, you can make a crispy layer on the outside that gives the stew texture and flavor.
Don’t be scared to try out different kinds of beer. The stout in this recipe gives it a unique taste, but you can use other types of beer to give this classic dish a new twist.
The next day, when the flavors have had more time to come together, this stew tastes even better. It also freezes well, making it a great choice for busy weekdays when you don’t have time to cook.
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Traditional Irish Beef and Guinness Stew
We are excited to share with you our take on the Traditional Irish Beef and Guinness Stew recipe that will leave you feeling warm and satisfied. This hearty dish has been a staple of Irish cuisine for centuries and is known for its rich, complex flavors that come from slow-cooking the beef in a savory broth of vegetables, herbs, and, of course, Guinness stout.
- Total Time: 2 hrs 50 mins
Ingredients
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 tbsp olive oil
- 4 tbsp all-purpose flour
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 cups beef broth
- 1 cup Guinness stout
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat.
Pat dry the beef with paper towels, and season with salt and pepper. Dredge the beef in flour, shaking off any excess.
Add half of the beef to the pot and brown on all sides. Transfer the browned beef to a plate and repeat the process with the remaining beef.
Add the remaining 2 tbsp of olive oil to the pot, and sauté the onions until they are translucent about 5 minutes.
Add the garlic, carrots, and celery to the pot and cook for an additional 5 minutes.
Add the beef broth, Guinness, tomato paste, bay leaves, thyme, and smoked paprika to the pot, and stir to combine.
Add the browned beef back to the pot and bring the stew to a simmer.
Reduce the heat to low and cover the pot. Allow the stew to simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Discard the bay leaves and serve the stew hot, garnished with chopped fresh parsley.
Notes
For this recipe, use a good beef chuck roast. It has just the right amount of marbling to keep the beef tender and full of flavor while it cooks for a long time.
By dredging the beef in flour before browning it, you can make a crispy layer on the outside that gives the stew texture and flavor.
Don’t be scared to try out different kinds of beer. The stout in this recipe gives it a unique taste, but you can use other types of beer to give this classic dish a new twist.
The next day, when the flavors have had more time to come together, this stew tastes even better. It also freezes well, making it a great choice for busy weekdays when you don’t have time to cook.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Course, Main Dish
- Cuisine: Irish
Questions And Answers
Q. What is the best type of beef to use for the traditional Irish beef and Guinness stew recipe?
A. Chuck roast is the best cut of beef to use for this recipe. It’s a tough cut of meat that becomes tender and flavorful when cooked low and slow.
Q. Can I make the traditional Irish beef and Guinness stew recipe in a slow cooker?
A. Yes, you can. Follow the same instructions but instead of cooking in the oven, cook on low heat in a slow cooker for 8 hours or on high for 4 hours.
Q. Can I freeze the traditional Irish beef and Guinness stew?
A. Yes, you can freeze it. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!
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