Go Back
+ servings
Print

Guinness Beef Stew Recipe

Made with a ton of vegetables and a hefty dose of Guinness Stout, this Guinness Beef Stew is a cold-weather classic that's sure to warm you up!
Course Stew
Cuisine Irish
Prep Time 45 minutes
Cook Time 2 hours
Servings 8 servings
Calories 369kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 768mg | Potassium: 1408mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5284IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg