Among Ireland’s most iconic pub foods, this rich and robust Irish Beef Guinness Stew recipe will make your taste buds sing and have you coming back for seconds! Succulent beef and tender veggies in a deliciously rich gravy made with Guinness!
Traditional Irish Beef Guinness Stew
Nothing speaks comfort like a good beef stew. Variations of beef stew are found around the world and a few famous examples include France’s Boeuf Bourgignon, Hungary’s Goulash,and Belgium’s Carbonnade à la Flamande (recipe to come). The first one is simmered in wine, the second generously seasoned with paprika, and the third simmered in beer.
Today we meet Ireland’s iconic version: Beef Guinness Stew. Or Guinness Beef Stew. Whichever way you prefer to say it.
As its name suggests, what sets Ireland’s beef stew apart from others is its inclusion of Guinness stout. The alcohol is evaporated as the simmers low and slow and you’re left with a deep and robust flavor with fork-tender beef, waxy potatoes and the sweetness of parsnips and carrots.
Guinness Beef Stew is traditional Irish pub fare. You’d probably be hard-pressed to visit a pub in Dublin and not find it on the menu. When it comes to dining out in Ireland, Pub food is among the best for homestyle meals with bold flavors and good prices. Dublin has many to choose from – everything from The Brazen Head (Dublin’s oldest pub) to Mulligan’s (where celebrities like John F. Kennedy and Doris Day dined), Arthur’s Pub, Sheehan’s, Temple Bar Pub, and The Quay’s Bar..
Traditional Irish Beef and Guinness Stew
Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.
INGREDIENTS US CustomaryMetric 1x2x3x
- 6 ounces bacon ,diced
- 2 pounds beef chuck
- 3 tablespoons all-purpose flour
- 2 medium-large yellow onions ,chopped
- 3 cloves garlic ,minced
- 4 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces
- 2 large carrots ,chopped in 1/2 inch pieces
- 2 ribs celery ,chopped in 1/2 inch pieces
- 1 large parsnip ,chopped into 1/2 inch pieces
- 1 bottle (1 pint or 16 ounces) Guinness Extra Stout
- 1 cup strong beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup tomato paste
- 1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- Salt and pepper to taste
INSTRUCTIONS
- Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
- Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
- Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
- Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine.(**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
- Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.
NUTRITION
Calories: 533kcal | Carbohydrates: 31g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 1222mg | Potassium: 1459mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3655IU | Vitamin C: 25.2mg | Calcium: 108mg | Iron: 8.3mg