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an irish guinness beef stew

(8 ratings)
Blue Ribbon Recipe by
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 the long winter dark evenings this stew will hit the spot for all the family. Hope you like and enjoy.... :)

Blue Ribbon Recipe

Oh wow! Cook this thick and hearty stew recipe on a cold winter day and you will have one delicious dinner. Guinness and wine at a lot of depth of flavor to this stew. The stew cooks to a nice thick gravy and we loved the process of cooking the potatoes, carrots, and onions. Make sure to have some nice, crusty bread on hand to serve too.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For an irish guinness beef stew

  • 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 tsp
    sugar to sweeten tomato paste
  • 1 Tbsp
    Worcestershire sauce
  • 2
    bay leaves
  • salt and cracked black pepper
  • 2 Tbsp
  • 5
    potatoes (peeled and cut into bite size pieces)
  • 1
    large onion (peeled and diced)
  • 3
    med carrots (scraped and diced)

How To Make an irish guinness beef stew

  • Flouring the pieces of meat.
    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.
  • Browning the meat.
    Heat olive oil in a large pot over medium heat. Brown the beef stew using tongs to turn the pieces over.
  • Adding garlic to the meat.
    If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
  • Slowly adding beef stock.
    Add beef stock.
  • Adding Guinness to the pot.
    Add Guinness.
  • Adding wine to the pot.
    Add wine.
  • Tomato paste, sugar, and thyme added to the pot.
    Add tomato paste, sugar, and thyme.
  • Pouring Worchestershire sauce in.
    Add Worcestershire sauce and bay leaves.
  • Letting the stew simmer.
    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 many cups of vegetables you are adding or whether you want a thicker stew or a soup texture; "we like thicker stew" so I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
  • Carrots, onions, and potatoes in a skillet.
    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.
  • Cooking until vegetables are slightly brown.
    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.
  • Adding vegetables to the stew.
    Add the brown vegetables to the stew.
  • Stew continuing to simmer.
    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 ... :)