Beef and Guinness Stew Recipe

It seems that to many people St. Patrick’s Day and Corned Beef and Cabbage are synonymous. Now, I like corned beef, but it is not my first choice for a traditional Irish meal. I prefer a nice hearty beef and Guinness stew! When we traveled to Ireland, beef and lamb stews were on many, many restaurant menus. I especially loved a beef and Guinness stew topped with mashed potatoes and served in the style of a Shepard’s Pie. So delicious! Well, this Beef and Guinness Stew is equally delicious!

I made this the other night for one of my book club meetings. Because stew does take time, I simply made it the night before and heated it up before serving. I also served it alongside mashed potatoes. My Make-Ahead Creamy Mashed Potatoes are a perfect complement to the stew. If you need to feed a crowd, and want to get it all set ahead of time – this is the perfect meal. Comfort food with a deep, rich flavor.

Beef and Guinness Stew Recipe

I made a double batch – enough to serve 12. The recipe below is to serve six. If you have a large family like me, are going to serve a crowd, or simply want to make sure you have leftovers – it is super easy to double the recipe.

Ingredients

• 3 Tablespoons Olive Oil – as needed
• 2.5 pounds beef stew meat – cut into 1 inch chunks
• 1 onion chopped
• 3 carrots – chopped
• 3 ribs celery – chopped
• 2 cloves garlic – thinly sliced
• 2/3 cups beef stock
• 1 bay leaf
• Salt and pepper to taste
• 1 bottle Guinness
• Cornstarch for thickening (if needed)

Directions

1. Heat two tablespoons of olive oil in large dutch oven over medium – high heat.
2. Brown beef in batches being careful not to overcrowd. 
3. Remove beef and set aside on plate.
4. Add another tablespoon of olive oil and saute onion, carrots and celery until the onion is translucent. 
5. Return meat to pan along with garlic.
6. Add stock, Guinness, and bay leaf.  
7. Reduce heat and simmer gently for 80 minutes or until liquid is reduced.
8. Season with salt and pepper to taste. 
9. If you want a thicker sauce, remove a mug full of sauce, add two teaspoons of cornstarch to mug, and whisk until fully incorporated and thickened. Return thickened sauce to pot and stir into stew.
10. Serve over mashed potatoes.

Comfort food at it’s best! Perfect for St. Patrick’s Day or any evening you want to wrap yourself up in the warm, soothing comfort of a bowl of hearty Beef and Guinness Stew.

Enjoy! For me, this stew takes me back to Ireland – the beautiful Emerald Isle. Oh, how I loved my travels there.

Here is a printable version:

Beef and Guinness Stew Recipe – An Irish Classic

March 10, 2017

by Stacey

Category Entrees Recipes

Ingredients

• 3 Tablespoons Olive Oil - as needed
• 2.5 pounds beef stew meat - cut into 1 inch chunks
• 1 onion chopped
• 3 carrots - chopped
• 3 ribs celery - chopped
• 2 cloves garlic - thinly sliced
• 2/3 cups beef stock
• 1 bay leaf
• Salt and pepper to taste
• 1 bottle Guinness
• Cornstarch for thickening (if needed)

Instructions

1. Heat two tablespoons of olive oil in large dutch oven over medium - high heat.
2. Brown beef in batches being careful not to overcrowd.
3. Remove beef and set aside on plate.
4. Add another tablespoon of olive oil and saute onion, carrots and celery until the onion is translucent.
5. Return meat to pan along with garlic.
6. Add stock, Guinness, and bay leaf.
7. Reduce heat and simmer gently for 80 minutes or until liquid is reduced.
8. Season with salt and pepper to taste.
9. If you want a thicker sauce, remove a mug full of sauce add two teaspoons of cornstarch to mug and whisk until fully incorporated and thickened. Return thickened sauce to pot and stir into stew.
10. Serve over mashed potatoes.

Tags

comfort food,

Ireland,

Irish Meal,

St. Patrick's Day

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