Filed Under: Beef, cook, Irish, main-dish, Under 20 Mins

Beef and Guinness Irish Stew

Adding beer to this succulent stew helps to tenderize the beef and imparts a slight malty flavour to the dish. Serve with crusty bread for a perfect meal on a cold day.

April 8th, 2012

Recipe by Paula Bowman

Servings
4
Prep Time
20 minutes
Cook Time
105 minutes
Ingredients
  • 2-1/2 pounds stewing beef, cut into 2-inch cubes
  • 1/4 Cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1/4 cup olive oil
  • 1 cup 1/4-inch diced red onion
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 2 cloves garlic, sliced
  • 1-1/2 cups beef stock
  • 1-1/2 cups Guinness or other dark beer
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons thyme leaves, chopped
  • 3 tablespoons chopped parsley for garnish, optional
Directions
  1. Preheat oven to 350°F.

  2. Place the beef in a large bowl and sprinkle with the flour, salt and pepper turning to cover completely. Heat the olive oil over medium high heat in a large heavy bottomed pot or dutch oven. Sear 1/4 of the beef at a time being careful not to crowd the pan. Turn the beef cubes so they are uniformly brown on all sides. Remove the beef to a baking sheet and keeping careful control of the temperature under the pot make sure that the pieces or the drippings don't burn. The brown bits on the pot will add a lot of flavour to the finished dish. Continue to cook the beef in batches until all seared. Remove all the beef from the pot.

  3. Turn the heat down to medium and add the onion, carrots, potatoes and garlic to the same pot. Cook, stirring occasionally until the onion begins to soften about 2 minutes. Add the beef back to the pot along with the stock, Guinness, tomato paste, Worcestershire and thyme, stirring to combine.

  4. Bring the pot to a boil and then cover the casserole pot and bake in the oven for 1-1/4 to 1-1/2 hours until the beef is tender. To serve, stir in parsley and ladle stew into warm bowls.

Nutrients Per Serving

Nutrients per serving (based on 6 servings): 436 calories, 17 g fat, 40 g protein, 3 g fibre, 27 g carbohydrates, 684 mg sodium. Good source of vitamin E and folate. Excellent source of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B1

Beef and Guinness Irish Stew
Photography by Carlo Mendoza

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