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Guinness Irish Stew
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Indulge in a cozy Guinness beef stew with tender potatoes, carrots, and savory herbs, ideal for celebrating St. Patrick's Day.
Ingredients:
  • 4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
  • 2 tablespoons vegetable oil
  • 0.25 cup all-purpose flour
  • 2 pinches salt and ground black pepper, or to taste
  • 2 pinches cayenne pepper
  • 0.25 cup vegetable oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, crushed
  • 0.25 cup tomato paste
  • 1 teaspoon water, or as needed
  • 3 cups Irish stout beer (such as Guinness®), divided
  • 2 sprigs fresh thyme
  • 4 large potatoes, chopped
  • 2 cups chopped carrot
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Coat beef cubes evenly with 2 tablespoons of vegetable oil in a bowl.
  • In a separate bowl, combine flour, salt, black pepper, and cayenne pepper. Coat beef cubes evenly with the flour mixture.
  • In a large skillet over medium-high heat, heat 1/4 cup of vegetable oil until sizzling. Add the coated beef cubes in batches, ensuring they are browned on all sides, which should take about 5 to 10 minutes each batch. Transfer the browned beef to a Dutch oven or heavy-bottomed pot.
  • Caramelize onions and garlic in the same skillet used for browning beef, cooking for 5 to 10 minutes until lightly browned.
  • Mix tomato paste with just the right amount of water to slightly thin it out; add to the onion mixture. Stir well to combine. Lower the heat to medium, cover the Dutch oven, and let it simmer for 5 minutes.
  • Pour half of the rich Irish stout into the onion mixture, bringing it to a vigorous boil while gently scraping up all the flavorful browned bits from the bottom of the pan with a wooden spoon. Combine this aromatic mixture with the browned beef, then pour in the rest of the Irish stout and add the fragrant thyme.
  • Simmer covered Dutch oven on low for 2 hours. Add potatoes and carrots, simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt to taste and garnish with parsley.

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