With beef chuck, vegetables and you guessed it, Guinness beer, this delicious Irish Guinness beef stew is comfort food 101. St. Patrick’s Day is two weeks from today! Man this year is really flying by. One of the things I wanted to do with the blog is actually have recipes posted ahead of time for different holidays so you can make it on the actual holiday. So when trying to think of what to have for this Irish holiday, I figured why don’t we combine one of their most popular dishes with by far their most popular beer – Guinness beef stew.
If you read my post earlier this week, you might have been wondering why I randomly posted some garlic mashed cauliflower. Well it was made specifically for this stew. And I must say the stew is the real star here. Guinness is a beer that is well-known in the baking world for marking chocolate even richer, but it also gives great flavor to savory dishes as well. This stew has such deep flavor and would be great on a cold night.
Even if you aren’t a huge fan of beef stew (Lauren isn’t), you’ll enjoy this! Oh and since I now have a few bottles of Guinness, I might just be sharing some more recipes down the road to take advantage of it. Hope you enjoy!
Recipes Similar to Irish Guinness Beef Stew:
With beef chuck, vegetables and you guessed it, Guinness beer, this delicious Irish Guinness beef stew is comfort food 101.
- 2 tbsp olive oil
- 2.5 lbs beef chuck, cut into 2 inch chunks
- 2 medium white or yellow onion, diced
- 8 oz bacon, diced
- 5 garlic cloves, minced
- 4 tbsp all-purpose flour
- 1 (14.9 oz) can Guinness beer
- 2 cups low-sodium chicken stock
- 1 cup low-sodium beef stock
- 4 tbsp tomato paste
- 3 large carrots, peeled and cut into 1 inch pieces
- 2 large celery stalks, cut into 1/2 inch pieces
- 2 bay leaves
- 3 sprigs thyme
- 2 tbsp cornstarch plus 1/4 cup beef stock
Heat olive oil in large pot over high heat. Season beef with salt and pepper and add in batches, until browned on each side. Should be 1-2 minutes per side. Set aside onto plate and repeat with remaining beef.
Lower pot to medium heat and add onion and bacon, cooking for about 5 minutes until onion is soft and translucent. Add garlic and cook for another 3 minutes. Stir flour into mixture.
Add Guinness beer slowly until flour is dissolved, scraping bottom to get the brown bits. Add chicken stock, beef stock, tomato paste, carrots, celery, bay leaves and thyme. Return the beef to the pot as well as any juice from them. (I use both chicken stock and beef stock so Guinness beer is more pronounced but you can use beef stock only)
Bring to boil and then cover and simmer for 2 hours. Remove lid and simmer for another 30-45 minutes or until beef is starting to fall apart. Remove the bay leaves and thyme.
At this point I wanted it slightly thicker so I mixed some cornstarch with more beef stock and then added to stew and let cook for another 10 minutes. (You can skip this step if it's thick enough for you) Adjust for seasoning.
Serve over mashed cauliflower (the recipe I shared earlier) or mashed potatoes. Enjoy!