An Irish Guinness Beef Stew

Racquel Sweeney


This is a handy dinner you can prepare the night before, especially for us working mothers. When I'm on nights I would have this pre-made for the next day all I have to do is heat and serve. Now coming into them long winter dark evenings this stew will hit the spot for all the family. Hope you like and enjoy.... :)

pinch tips: How to Fold Ingredients





20 Min


2 Hr 30 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh wow! Cook this stew up on a cold winter day and you will have one hearty (and delicious) dinner. I loved the mix of Guinness and Merlot ... gave this stew wonderful flavor. Make sure to have some nice, crusty bread on hand to serve too.


2 Tbsp
olive oil
1 & 1/2 lb
beef stew meat (get the butcher to cut into bite size pieces)
2 or 3 Tbsp
plain flour
4 clove
garlic (minced)
4 c
beef stock
2 c
Guinness + 1/2 cup of any red wine (I used a Merlot for this stew)
3 Tbsp
tomato paste
1 Tbsp
dried thyme
1 Tbsp
Worcestershire sauce
bay leaves
salt and cracked black pepper


2 Tbsp
potatoes (peeled and cut into bite size pieces)
large onion (peeled and diced)
med carrots (scraped and diced)
1 tsp
sugar to sweeten tomato paste

Directions Step-By-Step

In a small bowl add in the flour and a pinch of salt and pepper, flour lightly the pieces of beef to seal in the flavour.
Heat olive oil in a large pot over medium heat.
Brown the beef stew using tongs to turn the pieces over.
If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
Add beef stock, Guinness, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine and bring to the boil, reduce heat let simmer for 2 hours, stirring occasionally.
NOTE = you may need to add more liquids, take into consideration how may cups of vegetables you are adding or whether you want a thicker stew or a soup texture. "we like thicker stew" I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
While the meat and stock are simmering, prepare the veg. Melt the butter in a large frying pan over medium heat.
Add potatoes, onion, and carrots "remember the potatoes will reduce half the size so be sure to double the volume".
I cooked the veg for about 30 minutes until they were tender and started to turn a little brown.
Do not cover otherwise the veg will steam instead of browning.
Add the brown vegetables to the stew and let simmer for about 20 minutes. Add more salt and pepper to taste. This is a great stew to make ahead of time to let the flavours blend overnight. Or if you can't wait have on the night excellent as well too ... :)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Collection: St. Patrick's Day
Other Tags: For Kids, Healthy