Classic Irish Beef Stew with Guinness Recipe

Introduction

Irish stew is a hearty, comforting dish perfect for cozy nights. Made with tender beef, vegetables, and rich flavors from Irish stout, this stew warms you from the inside out. It’s a classic recipe that’s easy to prepare and satisfying to eat.

Ingredients

• 2 pounds of beef stew meat
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons canola oil
• 1 cup yellow onion, chopped
• 3 cloves of garlic, pressed or chopped finely
• 1 cup Irish Stout (such as Guinness)
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 32 ounces beef stock
• 2 cups carrots, peeled and cut into 1/2-inch pieces
• 1.5 pounds golden potatoes, quartered
• 2 tablespoons cornstarch

Instructions

1. Step 1: In a large bowl, combine the beef, flour, salt, and pepper. Mix until the beef is evenly coated in flour. Set aside.
2. Step 2: Heat the canola oil in a large pot over medium-high heat for about 2 minutes.
3. Step 3: Add the chopped onion and cook until translucent, about 3 minutes. Then add the garlic and cook until fragrant, less than 1 minute.
4. Step 4: Add the floured beef to the pot and cook until browned on all sides, stirring occasionally. This should take about 10 minutes.
5. Step 5: Pour in the Irish Stout and bring to a boil with the beef, cooking for 5 minutes. Stir in the tomato paste and thyme, then add the beef stock.
6. Step 6: Add the carrots and potatoes, bring the stew to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender. Remove from heat.
7. Step 7: Scoop out 1/4 cup of the stew broth into a small bowl and whisk in the cornstarch to create a slurry. Stir the slurry back into the stew to thicken it.
8. Step 8: Serve hot, garnished with parsley if desired.

Tips & Variations

• For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
• Substitute lamb for beef to make a more traditional Irish stew.
• If you prefer a thicker stew, add a little more cornstarch slurry gradually until you reach your desired consistency.
• Add a handful of fresh herbs like rosemary or parsley just before serving for extra freshness.

Storage

Store leftover Irish stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beer instead of Irish Stout?

Yes, you can substitute with other dark beers or ales, but the flavor will vary. Irish Stout adds a distinctive richness and slight bitterness that complements the stew well.

How do I know when the stew is done?

The stew is ready when the potatoes and carrots are tender and the beef is fork-tender. The simmering time is typically around 30 minutes but can be longer depending on your stove and pot.

Classic Irish Beef Stew with Guinness Recipe

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4.5 from 139 reviews

This hearty Irish Stew recipe combines tender beef, flavorful vegetables, and rich Irish Stout to create a comforting and classic dish. Simmered slowly to develop deep flavors and thickened with a cornstarch slurry, it’s the perfect meal for cozy gatherings or chilly evenings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Beef and Coating

• 2 pounds of beef stew meat
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Vegetables and Liquids

• 1 cup yellow onion (chopped)
• 3 cloves of garlic (pressed or chopped finely)
• 1 cup Irish Stout (such as Guinness)
• 3 tablespoons of tomato paste
• 1 teaspoon of dried thyme
• 32 ounces of beef stock
• 2 cups of carrots (peeled and cut into 1/2-inch pieces)
• 1.5 pounds golden potatoes (quartered)

Additional Ingredients

• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• Parsley for garnish (optional)

Instructions

1. Coat the Beef: In a large bowl, combine the beef stew meat with flour, kosher salt, and black pepper. Mix thoroughly until the beef is evenly coated with the flour mixture. Set aside to prepare for browning.
2. Heat Oil: Place a large pot (minimum 6 quarts) over medium-high heat. Add the canola oil and heat it for about 2 minutes until shimmering but not smoking to prepare for sautéing onions and browning beef.
3. Sauté Aromatics: Add the chopped yellow onion to the pot and cook for approximately 3 minutes until translucent. Then add the garlic and cook for less than 1 minute until fragrant, stirring frequently to prevent burning.
4. Brown the Beef: Add the coated beef pieces into the pot with the onions and garlic. Cook for about 10 minutes, stirring occasionally to brown all sides evenly. This step seals in flavor and texture.
5. Deglaze and Add Flavor: Pour in 1 cup of Irish Stout, bringing it to a boil with the beef. Boil for 5 minutes to reduce slightly and infuse beer flavor. Stir in the tomato paste and dried thyme, then add the beef stock, combining all ingredients well.
6. Add Vegetables and Simmer: Add the peeled and cut carrots and quartered golden potatoes to the pot. Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes or until the potatoes and carrots are tender and cooked through.
7. Thicken the Stew: Remove a 1/4 cup portion of the stew broth into a small bowl. Whisk in the cornstarch to create a slurry. Stir this slurry back into the stew to thicken the broth evenly. Cook for an additional 2-3 minutes to allow the stew to thicken properly.
8. Serve: Ladle the Irish Stew into bowls and garnish with freshly chopped parsley if desired. Serve hot for a satisfying meal full of rich flavors.

Notes

• Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent burning during browning and simmering.
• If Irish Stout is unavailable, a dark beer or rich beef broth can be a good substitute, but the distinctive stout flavor is preferred.
• For thicker stew without cornstarch, you can mash some potatoes in the pot to naturally thicken the broth.
• Leftovers taste even better the next day as flavors meld; store in an airtight container in the refrigerator for up to 3 days.
• This stew can be frozen for up to 2 months; thaw overnight in the fridge and reheat gently before serving.

Keywords: Irish Stew, Beef Stew, Irish Stout Recipe, Hearty Stew, Comfort Food, Traditional Irish Recipe