Guinness Draught is just about the best thing that ever happened to a beef stew since meat and potatoes were even a thing. Its character is both sweet and bitter with hints of coffee and roasted malt, making the gravy in this stew to die for, you’ll need plenty of bread to sop up the juices of my Irish Stew. Combined with only a few simple ingredients, and a slow cooking process, the flavors of my Guinness Beef Stew recipe meld together, the sauce thickens, and the aroma fills the home with its beefy goodness.
Beef that is sold as stew meat is usually the tougher cuts of beef like chuck roast which is a little fatty, or eye/bottom round which is leaner. Cuts of beef like these benefit from a long, slow braising in liquid and literally fall to pieces, you’re able to cut through the beef with your spoon when done right. Not only is braising great for the beef, but the slow cooking process is great for the potatoes and carrots as well, they absorb all the goodness from the gravy and melt in your mouth.
Ingredients for Irish Stew
- Lamb or Beef: In Ireland, this sort of good, hearty Pub food is going to be made with lamb rather than beef, but here in the states, the cost of lamb is ridiculously expensive, so I use beef. A chuck roast is perfect, as the long slow braising leaves it fork tender and melts in your mouth.
- Potatoes: I like starchy potatoes such as Yukon Gold or Russet. Cook them until they are soft and tender, literally falling apart and the starch thickens the gravy
- Carrots: The sweetness of the carrots is ideal with the Guinness and the beef, they soak up the flavor of the gravy and are incredible
- Guinness Draught: Well you bloody well can’t have Guinness Beef Stew without it, can you? Haha.
- Onions, garlic, and tomato paste: This gravy, oh my. Be sure to have plenty of bread to sop it up, you won’t want to miss a drop of this Irish stew.
This is my Guinness Beef Stew recipe:
Guinness Beef Stew
- Dutch Oven
- 2 Pounds Beef Stew Meat 1-inch cubes
- 3 Tablespoons Olive Oil
- 1 Cup Onion Large Dice
- 6 Cloves Garlic Crushed and Chopped
- 1/2 Cup All-Purpose Flour
- 3 Tablespoons Tomato Paste
- 1 Quart Beef Stock
- 1 Can Guinness Draught Stout
- 2 Pounds Potatoes 1-inch dice
- 1 Pound Carrots 1-inch dice
- 2 Bay Leaves
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Thyme
- Flat-Leaf Parsley
- Crusty Bread
- Preheat the oven to 325°F
- On the stovetop, heat a large ovenproof pot with a lid over medium-high heat
- Add 2 tablespoons olive oil and ½ pound of beef, careful not to crowd the beef, you want it to be very brown, if crowded it won’t brown nicely
- Brown all the beef in ½ pound batches adding additional olive oil as needed, set aside
- Add onions to the pot, sauté for approximately 4-5 minutes, until softened
- Add garlic and tomato paste, cook for 1-2 minutes
- Add flour, stir well and cook for 1 minute
- Add the beef stock, Guinness, salt, and pepper and bring to a boil
- Add all remaining ingredients and return to a boil
- Cover, with the lid slightly ajar and place in the oven, stirring occasionally until beef, potatoes, and carrots are all tender, approximately 1 1/2 - 2 hours
- Garnish with fresh parsley and serve with crusty bread