Traditional Irish Guinness Stew
Transport your taste buds to the heart of Ireland with this Traditional Irish Guinness Stew—a hearty, soul-warming dish brimming with rich, robust flavors. Tender chunks of seared beef chuck are slowly simmered with earthy root vegetables, aromatic herbs, and a velvety blend of beef stock and iconic Guinness beer, creating a deeply savory broth with a hint of malty sweetness. This classic Irish comfort food is perfect for cozy family dinners or St. Patrick's Day celebrations, delivering layers of flavor in every bite. Serve it hot, garnished with a sprinkle of fresh parsley and a side of crusty bread or traditional soda bread to sop up the luscious juices. Perfect for slow-cooked perfection, this stew is a testament to the magic of simple ingredients and time-honored techniques.
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Recipe Information
Ingredients
- 900 grams beef chuck (or stewing beef), cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 60 grams all-purpose flour
- 2 tablespoons olive oil
- 2 large onions, diced
- 3 large carrots, peeled and sliced into thick rounds
- 2 medium celery stalks, sliced
- 2 medium parsnips, peeled and chopped
- 3 medium potatoes, peeled and quartered
- 2 tablespoons tomato paste
- 1 liter beef stock
- 500 milliliters Guinness beer
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef with salt and black pepper and then toss it in the flour until evenly coated. Shake off any excess flour.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, searing it on all sides until browned. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the remaining olive oil. Sauté the onions, carrots, celery, and parsnips for about 5-7 minutes, until softened.
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.
Pour in the Guinness beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to slightly reduce the liquid.
Add the beef stock, bay leaves, thyme sprigs, potatoes, and the seared beef back into the pot. Stir to combine and bring to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, stirring occasionally. The beef should be tender, and the broth should be rich and slightly thickened.
Taste and adjust seasoning with more salt and pepper if necessary. Discard the bay leaves and thyme sprigs before serving.
Serve the stew hot in bowls, garnished with fresh parsley. Enjoy with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
