Irish Beef and Guinness Stew

My mother used to make this stew for my brother and I all the time as kids, and it was always such a warm and loving gesture from her becuase she knew how much we liked it. Of course we were excited about it becuase it had beer in it! Now being a bit older and wiser, I can appreciate this stew for all of it’s elements rather than just the Guinness.

This is such a traditional Irish recipe that it can be found in the arsenals of many Irish mammies looking to whip up a quick and easy (but delicious) traditional Irish dinner.

St. Patricks Day is a day to honour Irish heritage all around the world, and although many people don’t know its true basis, it is still a celebration of Irish culture and values. This Irish Stew is a perfect recipe to make to step into the shoes of the folk who make Ireland what it is.

We hope you enjoy this recipe! Please let us know what you think of it on Instagram (@cooksacademy), and have a lovely St. Patricks Day! Stay safe!

Print Recipe
Irish Beef and Guinness Stew
A delectable traditional Irish stew recipe for St. Paddy's Day
Prep Time 30 mins
Cook Time 2.5 30 hours
Passive Time 3 hours
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 2.5 30 hours
Passive Time 3 hours
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 170°C / 325°F.
  2. Toss the beef in flour seasoned with salt and pepper.
  3. Heat oil in a heavy-based casserole. Over high heat, seal a quarter of the beef in oil and cook for 2 minutes each side. Transfer the meat to a dish and set aside. Repeat until the rest of the meat is browned, adding the rest of the oil and butter to the pot when necessary.
  4. Wipe the pan clean. Next, gently start to fry the rashers. After a minute add in the onions and celery.
  5. Deglaze the pan with a dash of Guinness.
  6. Return the meat to the casserole pot along with the sugar, tomato purée, the bay leaf and thyme. Season with some salt and pepper.
  7. Add in the carrots.
  8. Add in the Guinness and just enough beef stock to cover the meat and vegetables. Bring the pot to the boil for 1 minute and cover with a lid. Transfer to the middle shelf of the oven for 2 hours or until the meat is tender. Periodically, take the pot out of the oven and stir (usually do this about 1 or 2 times - it is more important to do this the larger the casserole pot).
  9. Serve with champ (or mashed potato).
Recipe Notes

 

 

Some people like to create a pie with the stew filling.  Here’s a recipe.

To see more Irish Recipe videos

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