Made with a ton of vegetables and a hefty dose of Guinness Stout, this Guinness Beef Stew Recipe is a cold-weather classic that’s sure to warm you up! Serve it with Irish Brown Soda Bread to complete the meal.
Saint Patrick’s Day is almost here! A time for parades, wearing of green, and dying of anything and everything to match that brilliant shade of emerald.
Most people I know (Irish or not) celebrate St. Paddy’s Day in some way because after all, everyone is Irish on St. Paddy’s Day, right? ;)
The Chicago River, Dyed Green for St. Paddy’s Day (I originally found the image on Flickr, but it isn’t up there anymore!)
When you think of St. Paddy’s Day, what is the first thing that comes to mind? Corned beef and cabbage? Shamrocks? Green beer?
I think of hearty, warming foods. Slow-cooked, braised meat dishes, potatoes, root veggies, and comfort. Namely, Irish stew.
Inspiration for this Irish Stew Recipe
Recently, I was looking through one of my new cookbooks, The Irish Pub Cookbook by Margaret M. Johnson. The book is full of lovely pictures and homey recipes. Simple, quality ingredients are combined with traditional cooking methods, and the result is food that withstands the test of time.
When I was thumbing through the book, I came across a recipe for Guinness Beef Stew, which basically jumped off the page at me.
I made several changes to the recipe. The original called for a turnip; believe it or not, I’ve never eaten a turnip in my entire life, and I was raised in a veggies-every-day household! Despite that, I added a turnip to my shopping list and looked for it at the store. I couldn’t locate a turnip to save my life, so I asked a grocer who told me they didn’t have any that day. Oh well.
I decided to add some celery and cabbage to bulk it up. I cooked the cabbage along with the beef and the cabbage just seemed to melt into the broth, which was exactly what I was going for.
The original recipe didn’t have any potato in the stew; instead, it suggested serving the stew with mashed or boiled potatoes. I just saved myself a step and added a potato to the stew.
Lastly, the original recipe called for quite a bit more butter and oil than the amounts I used. It originally called for 4 tablespoons butter and 1/4 cup oil. However, I found that the recipe was perfect without all that added fat. The end result was nothing short of pure comfort.
If you make this Guinness Beef Stew Recipe, but sure to make a loaf of Irish Brown Soda Bread! It’s the perfect accompaniment (and utensil) for soaking up the hearty Irish stew.
Guinness Beef Stew Recipe
This recipe for Guinness Beef Stew is quite basic, but delicious in its simplicity. And it’s packed with nutrition! I use a variety of vegetables, including cabbage, onion, carrot, parsnip, celery, and potato.
I keep the seasonings simple with salt, black pepper, and marjoram. You can also add fresh herbs, such as rosemary if you want.
In this soup, I use a beurre manié to add a bit of richness and slightly thicken the stew. A beurre manié is just a mixture of room temperature butter and all-purpose flour.
What Kind of Guinness Do You Use For Stew?
Use Guinness Stout to make this Guinness Beef Stew recipe.
How Do You Make Guinness Beef Stew?
Like any stew recipe, this dish is fairly easy to make! The only thing to note is that it requires time for the beef and cabbage to cook until tender before adding the other vegetables.
Pro Tip: To start the soup off with layers of flavor, start by browning the meat right in the pot you’re going to cook the soup in.
Does Guinness Stew Have Alcohol?
Guinness Stew is made with Guinness Stout, which has alcohol. However, this recipe cooks for 2 hours so some of the alcohol is cooked off.
As far as how much alcohol remains in Guinness Stew after cooking, is it enough to get you buzzed? No. Is it too much to serve to your kids? Only you can answer that. Taste it and see!
More Stew Recipes to Try:
- Persian Okra Stew
- Sicilian-Style Fish Stew
- Instant Pot Chicken Sausage Guinness Stew
- Crock Pot Chicken Pot Pie Stew
- Hearty Garlic and Herb Mushroom Stew
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Guinness Beef Stew Recipe
- 2 tablespoons olive oil
- 2 pounds beef stew meat trimmed of fat and cut into 1-inch cubes (I like to use sirloin)
- 1/2 small head Savoy cabbage sliced into thin shreds
- 2 large onions chopped
- 1 3/4 cups Guinness Stout
- 6 cups beef stock
- 2 bay leaves
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium carrots peeled and sliced
- 4 medium parsnips peeled and sliced
- 4 medium celery ribs chopped (leafy tops included)
- 1 starchy potato such as Russet, washed and diced, but not peeled
- 1 tablespoon unsalted butter at room temperature
- 1 1/2 tablespoons all-purpose flour
- Fresh minced parsley for garnish (optional)
- Heat the oil over medium to medium-high heat in a 5-quart pot. When the oil starts to ripple, add the beef and cook until browned on both sides, about 5 minutes (cook in batches if necessary to avoid crowding the pot).
- Add the cabbage, onion, Guinness, beef stock, bay leaves, marjoram, salt, and pepper. Bring the soup up to a boil, then cover it, turn it down to a simmer, and cook until the meat is tender, about 60 to 90 minutes, stirring occasionally.
- Add the carrots, parsnips, celery, and potato, and bring the soup up to a boil. Turn it down to a simmer, cover it, and cook until the veggies and meat are tender, about 20 to 30 minutes, stirring occasionally.
- In a small bowl, mix together the butter and flour until completely combined. Whisk this mixture (called a beurre manié) into the stew to thicken it.
- Season to taste with additional salt and pepper.
- Serve this stew garnished with fresh minced parsley along with Irish Brown Soda Bread.
- Recipe inspired by and adapted from The Irish Pub Cookbook by Margaret M. Johnson.
- Serve this stew with Irish Brown Soda Bread to complete the meal!
- This is a great make-ahead meal because the flavor only gets better the next day! Store this stew for up to 3 or 4 days covered in the fridge, or up to 3 months in the freezer.
This post was first published on An Edible Mosaic on March 16, 2010. It was updated with more information on March 4, 2020.
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