Irish Beef Guinness Stew
Irish beef Guinness stew is an iconic Irish beef and vegetable stew that is popular in Irish pubs and is made with the secret ingredient of Guinness beer which adds a robust flavor to the gravy. Made with succulent chunks of beef and tender veggies in a gravy made with beef stock, Guinness beer, and aromatic spices that create a mouth watering stew. The alcohol evaporates out as it slow cooks in the oven leaving only the trademark flavors of this stew. Serve over creamy cheddar mashed potatoes and you have a satisfying meal. I also have a crockpot version of beef stew that is equally good. Try it with my Irish soda bread which makes a great accompaniment to this stew or or to any soup dish.
Ingredients needed to make Irish Beef Guinness Stew:
For the beef stew:
- 2.5 lbs of whole beef chuck roast, trimmed of fat and cut into 2″ chunks.
- 1 tsp fine sea salt
- 3/4 tsp ground black pepper
- 3 tbsp olive oil
- 1 cup warm water to deglaze the pan
- 2 tbsp unsalted butter
- 3 garlic cloves, minced or partially crushed
- 1 1/2 cups yellow onion, cut into 1 1/2 ” pieces
- 2 cups carrots, cut into 1 1/2 ” pieces
- 1 1/2 cups celery, cut into 1 1/2″ pieces
- 3 tbsp all purpose flour
- 4 tbsp tomato paste
- 7.5 oz (half bottle) of Guinness beer
- 2 tsp instant coffee
- 2 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
For the cheddar mashed potatoes:
- 5-6 large russet potatoes
- cold water to cover the potatoes
- 2 tsp salt
- 2 tbsp butter
- 1/2 cup half and half or milk
- 3/4 cup cheddar cheese, grated
- salt and pepper to taste
How to make Irish Beef Guinness Stew:
- Preheat the oven to 275 degrees.
- Trim excess fat and cut the beef chuck roast into 2″ chunks. Season the meat with the salt and pepper and set aside.
- Heat oil over medium high in Dutch oven and swirl it around to cover the bottom of the pan. Arrange the beef in a single layer in the bottom of the pan and cook in batches, turning with tongs. Reduce the heat to medium if beef is cooking too fast. Sear the beef on all sides, remove from the pot and set aside on a plate.
- When all the beef is cooked, deglaze the pan with 1 cup water and save drippings for part of the stew liquid.
- Return the pot to the heat and reduce to medium heat. Melt the butter in the pot and add the onions and garlic. Cook slowly until the veggies are softened and lightly browned.
- Add carrots and celery to the pot and cook for 1-2 minutes until crisp tender, then add the flour and stir to coat the vegetables. Stir for 1-2 minutes to cook the raw flavor out of the flour.
- Add tomato paste, Guinness beer, 1 cup water used to deglaze pan with drippings, instant coffee, beef broth, thyme, and the bay leaves. Add beef back into the pot. Stir until liquid ingredients are combined.
- Bring the stew to a boil, then place the lid on the Dutch oven and transfer into the preheated oven. Bake for about 2 1/2 to 3 hours or until the beef is tender.
- Remove from the oven and add salt and pepper to taste. Set aside on low heat and make the potatoes. Remove the bay leaves prior to serving.
For the cheddar mashed potatoes:
- Wash and peel the potatoes and cut in half. Rinse them to remove excess starch.
- Place potatoes in large pot and cover them with cold water and 2 tsp salt.
- Place the pot over high heat and bring potatoes to a boil. Reduce heat to a simmer.
- Simmer the potatoes for 15-20 minutes or until they are fork tender.
- Remove potatoes from the heat and drain off water.
- Return the potatoes to the pot and place back on medium heat. Mash the potatoes with a potato masher and then add butter and milk.
- Continue to mash the potatoes until they are smooth and milk and butter are incorporated.
- Add salt and pepper to taste.
- Add cheese and stir to combine.
- To serve spoon potatoes into a bowl and ladle the stew over the top. Garnish with parsley if desired.
Notes:
- There is no substitute for the Guinness beer which is the flavoring for this stew gravy. You won’t notice any alcohol flavor in the stew and it cooks off as it bakes. If you can’t use alcohol please see my recipe for Crock Pot Beef Stew which is also delicious. It uses cooking sherry as an ingredient which you can substitute pickle juice for.
- Chicken broth can be substituted for the beef broth but flavor may not be as intense.
- Stew may be stored in a covered container in the refrigerator for 3-4 days. Store the mashed potatoes in a separate container until ready to eat.
- When ready to reheat place potatoes in the bottom of a bowl and ladle stew over the top. Microwave for 2 1/2 minutes to reheat. You could also reheat it in the oven at 350 degrees until to your desired degree of warmth.
- The cooled stew can be frozen in a freezer safe container without the potatoes which can be frozen separately. Unthaw in the refrigerator to room temperature and then reheat.
Other recipes to try:
Irish Beef Guinness Stew
Irish beef Guinness stew is an iconic Irish beef and vegetable stew made with the secret ingredient of Irish Guinness beer which adds a robust flavor to the gravy.
Equipment
- 1 Dutch oven
- Potato Masher
Ingredients
- 2.5 lbs whole beef chuck roast, cut into 2" chunks
- 1 tsp fine sea salt
- 3/4 tsp ground black pepper
- 3 tbsp olive oil
- 1 cup warm water to deglaze the pan
- 2 tbsp unsalted butter
- 3 garlic cloves, minced or partially crushed
- 1 1/2 cups yellow onion, cut into 1 1/2 " pieces
- 2 cups carrots, cut into 1 1/2 " pieces
- 1 1/2 cups celery, cut into 1 1/2" pieces
- 3 tbsp all purpose flour
- 4 tbsp tomato paste
- 7.5 oz (half bottle) of Guinness beer
- 2 tsp instant coffee, optional
- 2 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
For cheddar mashed potatoes:
- 5-6 large russet potatoes, peeled and cut in half
- cold water to cover the potatoes
- 2 tsp salt
- 2 tbsp butter
- 1/2 cup half and half or milk
- 3/4 cup cheddar cheese, grated
- salt and pepper to taste
Instructions
For beef stew:
- Preheat the oven to 275 degrees.
- Trim and cut the beef chuck roast into 2" chunks. Season the meat with the salt and pepper and set aside.
- Heat 2 tbsp. olive oil over medium high in Dutch oven and swirl it around to cover the bottom of the pan. Arrange the beef in a single layer in the bottom of the pan and cook in batches, turning with tongs. Reduce the heat to medium if beef is cooking too fast. Sear the beef on all sides, remove from the pot and set aside on a plate. Add additional 1 tbsp or more olive oil if pan becomes too dry.
- When all the beef is cooked, deglaze the pan with 1 cup water and save drippings for part of the stew liquid.
- Return the pot to the heat and reduce to medium. Melt the butter in the pot and add the onions and garlic. Cook slowly until the veggies are softened and lightly browned.
- Add carrots and celery to the pot and cook for 1-2 minutes until crisp tender, then add the flour and stir to coat the vegetables. Stir for 1-2 minutes over medium heat to cook the raw flavor out of the flour.
- Add tomato paste, Guinness beer, 1 cup water used to deglaze pan with drippings, instant coffee, beef broth, thyme, and the bay leaves. Add beef back into the pot. Stir until liquid ingredients are combined.
- Bring the stew to a boil, then place the lid on the Dutch oven and transfer into the preheated oven. Bake for about 2 1/2 to 3 hours or until the beef is tender.
- Remove from the oven and add salt and pepper to taste. Set aside on low heat and make the potatoes. Remove the bay leaves prior to serving.
For the cheddar mashed potatoes:
- Wash and peel the potatoes and cut in half. Rinse them to remove excess starch. Place potatoes in large pot and cover them with cold water and 2 tsp salt.
- Place the pot over high heat and bring potatoes to a boil. Reduce heat to a simmer. Cook the potatoes for 15-20 minutes or until they are fork tender.
- Remove potatoes from the heat and drain off water.
- Return the potatoes to the pot and place back on medium heat. Mash the potatoes with a potato masher and then add butter and milk.
- Continue to mash the potatoes until they are smooth and milk and butter are incorporated.
- Add cheese and stir to combine. Add salt and pepper to taste. Serve immediately.
- To serve spoon potatoes into a bowl and ladle the stew over the top. Garnish with parsley if desired.
- Notes: *There is no substitute for the Guinness beer which is the flavoring for this stew gravy. You won't notice any alcohol flavor in the stew and it cooks off as it bakes. If you can't use alcohol please see my recipe for Crock Pot Beef Stew which is also delicious. It uses cooking sherry as an ingredient which you can substitute pickle juice for. *Chicken broth can be substituted for the beef broth but flavor may not be as intense. *Stew may be stored in a covered container in the refrigerator for 3-4 days. Store the mashed potatoes in a separate container until ready to eat. *When ready to reheat place potatoes in the bottom of a bowl and ladle stew over the top. Microwave for 2 1/2 minutes to reheat. You could also reheat it in the oven at 350 degrees until to your desired degree of warmth. *The cooled stew can be frozen in a freezer safe container without the potatoes which can be frozen separately. Unthaw in the refrigerator to room temperature and then reheat.
Tried this recipe?Let us know how it was!