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Authentic Beef and Guinness Stew Recipe Ireland, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A close relative of the traditional Irish stew, the beef and Guinness stew, unlike its cousin, is characterized by a more complex flavor and is made with more ingredients. However, both are well-established pub stables and a tradition for St.Patrick's Day. The meat of choice is any stewing piece of beef, while vegetables are mainly root vegetables such as carrots, onions, celery, and parsnip. The key ingredient is Guinness, which is responsible for the stew's dark brown color and robust flavor, while herbs such as thyme, rosemary, and bay leaves, along with salt and pepper, are used to flavor the stew. Beef and Guinness stew is often served with champ potato, Irish brown bread, and/or roast vegetables.
Pair with
Serve With
Cooking tips
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method
The meat should be browned first to develop flavor — additionally, it can be dredged in flour beforehand, which will make for a more developed crust after browning. The stew is commonly prepared in a pot and on the stove, but it can be cooked in a Dutch oven in the oven or in a slow cooker. In any case, it should be cooked low and slow until the meat is fall-apart tender. Two methods can be employed ... Read more -
guinness
Depending on the recipe, different kinds of Guinness beer are used. Some prefer the Foreign Extra Stout because of its higher percentage of alcohol and roast flavor that after simmering gives for a deep, robust flavor, while others do not specify the kind of Guinness used. If Guinness is not something you have on hand, go for any stout available, though you will not get the same flavor profile. -
beef
The choice of beef is stewing beef which benefits from long braising, although lean cuts of beef can be used as well. The important thing is to dice the meat into equal pieces, so they all cook at the same time. -
additional ingredients
Depending on the recipe, the ingredients do vary. Some do not call for parsnip, and some add tomato sauce, mushrooms, bacon, or Worcestershire sauce. Some recipes also call for potatoes, in which case the stew is not to be served with mashed potatoes. -
serving
Typically, the beef and Guinness stew is served with champ potatoes (creamed mashed potatoes) or Irish brown bread. Potato cakes or roasted root vegetables are also often served on the side. In any case, it is recommended to pair the stew with a pint of stout.
Recipe variations
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Beef and Guinness Stew
Ready in 1h 55minThis recipe for beef and Guinness stew is courtesy of Justin O’Connor, Executive Head Chef at Guinness Storehouse. It calls for beef, root vegetables, herbs for seasoning, beef stock, and GUINNESS® Foreign Extra Stout, which has a higher alcohol content. The chef recommends pairing the stew with either champ potato and honey roast carrots and parsnips or mashed potatoes and brown bread.
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The Brazen Head Beef and Guinness Stew
Ready in 3hThis recipe gives instructions on how to prepare the beef and Guinness stew the way they do it at The Brazen Head, officially the oldest pub in Ireland. Apart from beef, root vegetables, seasonings, and Guinness stout, this version also includes tomato paste and mushrooms.
Beef and Guinness Stew
PREP 25min
COOK 1h 30min
READY IN 1h 55min
This recipe for beef and Guinness stew is courtesy of Justin O’Connor, Executive Head Chef at Guinness Storehouse. It calls for beef, root vegetables, herbs for seasoning, beef stock, and GUINNESS® Foreign Extra Stout, which has a higher alcohol content. The chef recommends pairing the stew with either champ potato and honey roast carrots and parsnips or mashed potatoes and brown bread.
Ingredients
200ml (3/4 cup + 1 tbsp + 1 tsp) GUINNESS® Foreign Extra Stout
400g (14 oz) stewing beef, diced
1 medium onion, diced
1 large carrot, diced
1 large celery, diced
1 large parsnip, diced
1 L (1.05 qt) thick beef stock
a sprig of thyme, fresh
a sprig of rosemary, fresh
Preparation
Step 1/6
Brown the beef, then add the vegetables, and sauté until softened.
Step 2/6
Pour in the Guinness, and scrape the bottom of the pan to release any stuck bits of food.
Step 3/6
Cook until reduced by half.
Step 4/6
Pour in the beef stock and the thyme and rosemary. Cook for 60-90 minutes.
Step 5/6
Serve with champ potato and honey roast carrots and parsnips.
Step 6/6
Alternatively, the stew can be served with a dollop of mashed potato in the middle of the plate, with Irish brown bread/brown bread on the side.
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