Beef and Guinness Stew

Cari Blowers


This recipe reminds me of this pub in Killarney that me and my husband dined in. Can't wait to go back to Ireland, this recipes reminds me of this beautiful country I truly love.


★★★★★ 4 votes

25 Min
2 Hr
Stove Top


  • 2 Tbsp
  • 2 large
  • 3 lb
    stew beef
  • 1/4 c
  • 4 large
  • 1 c
  • 2 c
    beef stock
  • 1
    bay leaf
  • ·
  • ·
    ground pepper
  • 4 large
    potatoes, quarted

How to Make Beef and Guinness Stew


  1. Peel the onions, cut them in half, and then slice. Wash the carrots, cut into large chunks. Cut the beef into bite-sized cubes
  2. Heat oil in a large saucepan, fry onions just until softened; don’t let them brown
  3. On a plate, season the flour with salt and pepper, then roll the beef cubes in the flour to coat (this is called "dredging"), then add to the onions and brown the sides of the cubes - this develops the flavor of the meat
  4. Add the carrots, and potatoes, then the Guinness and the stock and bring to a simmer. Add the bay leaf, and then turn all into a large enough casserole dish and cook in the oven until everything is tender -- about two hours. Or, you can let it simmer on top the stove in the saucepan.
  5. Cook @ 325

    Definitely serve with a mashed potato to soak up the gravy.

    Optional: When the stew is done, remove from oven, cover with a rolled-out sheet of puff pastry, and return to oven for about 25 minutes or until pastry is risen and golden.

Printable Recipe Card

About Beef and Guinness Stew

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Irish

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