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.
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
Inspiration: Recipe inspired by and adapted from The Irish Pub Cookbook by Margaret M. Johnson.
Storage: This is a great make-ahead meal (or meal prep meal) because the flavor only gets better the next day! Store this stew for up to 4 days covered in the fridge, or up to 3 months in the freezer.