Irish Beef Stew With Guiness Stout Food

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GUINNESS® IRISH STEW



Guinness® Irish Stew image

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Provided by mycocinamykitchen

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h35m

Yield 10

Number Of Ingredients 15

4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
¼ cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
¼ cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
¼ cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

Steps:

  • Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  • Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  • Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  • Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  • Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  • Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g

IRISH BEEF STEW WITH GUINNESS STOUT



Irish Beef Stew With Guinness Stout image

Make and share this Irish Beef Stew With Guinness Stout recipe from Food.com.

Provided by JANIC412

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 -3 tablespoons all-purpose flour
3/4 cup beef stock (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 lb carrot, sliced
salt and black pepper, freshly ground

Steps:

  • Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
  • Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
  • Add the onion and cook for a few minutes until it is clear.
  • Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
  • Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
  • Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
  • Check for the salt and pepper before serving.

Nutrition Facts : Calories 562.7, Fat 17.3, SaturatedFat 5.5, Cholesterol 145.2, Sodium 405.1, Carbohydrate 25.8, Fiber 2.6, Sugar 4.3, Protein 53

BEEF AND IRISH STOUT STEW



Beef and Irish Stout Stew image

This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

Provided by want2hike

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 12

2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 ½ cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  • Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  • Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g

TRADITIONAL IRISH BEEF AND GUINNESS STEW



Traditional Irish Beef and Guinness Stew image

Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.

Provided by Kimberly Killebrew

Categories     Main Course     Main Dish

Time 2h50m

Number Of Ingredients 20

6 ounces bacon (,diced)
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions (,chopped)
3 cloves garlic (,minced)
4 medium firm (,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces)
2 large carrots (,chopped in 1/2 inch pieces)
2 ribs celery (,chopped in 1/2 inch pieces)
1 large parsnip (,chopped into 1/2 inch pieces)
1 bottle ((1 pint or 16 ounces) Guinness Extra Stout)
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms ((optional and not remotely traditional, but oh so amazing))
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste

Steps:

  • Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
  • Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
  • Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
  • Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
  • Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stew

Time 3h10m

Number Of Ingredients 14

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))
3/4 tsp each salt and black pepper
3 garlic cloves (, minced)
2 onions (, chopped (brown, white or yellow))
6 oz / 180g bacon (, speck or pancetta, diced)
3 tbsp flour ((all purpose/plain, Note 3 for GF))
440ml / 14.9 oz Guinness Beer ((Note 1))
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))
3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)
2 large celery stalks (, cut into 2cm / 1" pieces)
2 bay leaves
3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

Steps:

  • Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot is looking dry, add oil.
  • Cook garlic and onion for 3 minutes until softening, then add bacon.
  • Cook until bacon is browned, then stir through carrot and celery.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  • Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
  • Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
  • Serve with creamy mashed potatoes!!

Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g

IRISH BEEF AND STOUT STEW



Irish Beef and Stout Stew image

Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h

Number Of Ingredients 10

4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

Steps:

  • Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  • Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

IRISH STEW WITH LAMB AND GUINNESS



Irish Stew With Lamb and Guinness image

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2-inch slices
2 large yellow onions, cut into large dice
3 -4 garlic cloves, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons cornstarch
salt & freshly ground black pepper, to taste

Steps:

  • The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
  • Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
  • Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

BEEF AND GUINNESS® STEW



Beef and Guinness® Stew image

The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h

Yield 6

Number Of Ingredients 16

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

Steps:

  • Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  • Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
  • Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
  • Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
  • Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
  • Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g

IRISH STEW WITH GUINNESS



Irish Stew With Guinness image

This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!

Provided by ElvisPresley99

Categories     Stew

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/4 lbs stewing beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or 6 cups canned beef broth
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups peeled carrots
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  • While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
  • Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

Nutrition Facts : Calories 713.5, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1138.8, Carbohydrate 69.6, Fiber 7.2, Sugar 8.2, Protein 31.4

IRISH BEEF STEW



Irish Beef Stew image

This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)

Provided by Axe1678

Categories     Stew

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
1 1/4 lbs stewing beef, cut into 1 inch pieces
1 garlic, bud peeled and cut the cloves into large chunks
8 cups beef stock or 8 cups canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
3/4 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled and cubed . 5 inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots, peeled and cubed, . 5 inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons cornstarch

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add beef and sauté 1 minute uncovered.
  • Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
  • Stir to combine and bring to a boil.
  • Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
  • ---------------.
  • Meanwhile, melt butter in another large pot over medium heat.
  • Add potatoes, onion and carrots.
  • Sauté vegetables until golden, about 20 minute.
  • Add vegetables to beef stew.
  • (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
  • Simmer uncovered until vegetables and beef are very tender.
  • Discard bay leaves, let cool then tilt pan and spoon off fat.
  • Can be made in morning or day before.
  • Heat, sprinkle with parsley and serve.

Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2

IRISH BEEF STEW WITH GUINNESS® BEER



Irish Beef Stew with Guinness® Beer image

St. Paddy's Day done right: Meat, potatoes, and Ireland's best beer. I tossed some parsley on it at the end b/c I happened to have some. Not necessary.

Provided by Man Tested Recipes

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds beef stew meat, cubed
3 cups stout beer (such as Guinness®)
2 potatoes, peeled and sliced
2 potatoes, peeled and quartered
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 23.6 g, Cholesterol 76 mg, Fat 25.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 9.3 g, Sodium 362.9 mg, Sugar 1.4 g

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 12

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

Steps:

  • Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
  • Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
  • Garnish the beef with parsley and serve.

THE BEST IRISH STOUT BEEF STEW



The Best Irish Stout Beef Stew image

This Irish Stout Beef Stew is hearty cozy and easy to make. Discover this recipe for making the best Irish Stout Beef Stew.

Provided by Brianna

Categories     Dinner

Time 1h15m

Number Of Ingredients 12

2 tbsp olive oil
1 pound beef stew meat (cut into 1 inch cubes)
3 tbsp AP flour
1 cup stout (such as Guiness) or other dark beer
4 cups beef broth
2 large potatoes, cubed
2 large carrots, peeled and chopped
2 large dried porcini mushrooms (optional)
2 dried bay leaves
2 sprigs fresh rosemary
2 springs fresh thyme
kosher salt and ground black pepper (to taste)

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add beef stew meat and brown on all sides, about 4-5 minutes. Add flour and stir, coating beef and cook for 1-2 minutes.
  • Add stout beer, beef broth, vegetables and herbs. Bring to a boil the reduce heat and simmer for one hour. Add salt and pepper to taste.

GUINNESS IRISH BEEF STEW



Guinness Irish Beef Stew image

Make and share this Guinness Irish Beef Stew recipe from Food.com.

Provided by Bigmama 24

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 1/4 lbs beef (diced)
6 large garlic cloves, minced
6 cups beef stock
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots
salt and pepper

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add diced beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  • While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
  • Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl.
  • (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7

IRISH STOUT BEEF STEW



Irish Stout Beef Stew image

Cozy up this St. Patrick's Day with a bowl of hearty Irish Stout Beef Stew. Made with browned cubed beef roast, beer, onions and root vegetables! Even more delicious served with Irish soda bread!

Provided by Laurie McNamara

Categories     Soups, Stews & Chilis

Time 3h5m

Number Of Ingredients 15

3 tablespoons avocado oil (or extra light olive oil)
3 pounds beef chuck roast ( or bottom round roast, cut into 1½ inch cubes)
1½ teaspoons kosher salt (plus more to taste)
1/4 cup unbleached all-purpose flour
2 medium yellow onions ( chopped (about 4 cups))
1½ tablespoons tomato paste
3/4 teaspoon caraway seeds
11 ounces Irish stout beer (like Killian's or Guinness)
2 tablespoons golden raisins
4 cups beef broth
3 carrots (peeled and chopped)
2 parsnips (peeled and chopped)
2 medium turnips (peeled and chopped)
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley (for garnish)

Steps:

  • Toss the cubed beef chuck roast with kosher salt. Add in the flour and toss until the beef is lightly coated.
  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.Working in batches of 3, sear ⅓ of the beef until a deep golden crust forms on all sides. Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.Transfer the browned beef to a clean bowl as you go and set off to the side.
  • Add the chopped onion into the Dutch oven and cook for 5-8 minutes until just soft and translucent.
  • Stir in the tomato paste and caraway seeds, cook for 1 minute.
  • Pour in the beer and use a wooden spatula to scrape up the browned bits on the bottom of the pot.
  • Next add the beef back into the pot. Add the raisins and pour in the beef broth. Stir, cover and bring to a boil. Then reduce the heat and simmer (covered) for 50 minutes.
  • After the first 50 minutes: stir, leave the lid askew and continue simmering for an additional 45 minutes.
  • Next add in the carrots, parsnips and turnips. Stir and cook with the lid askew for 30 to 40 minutes or until the vegetables are fork tender.
  • Taste and season with more salt if needed and 1/2 teaspoon freshly ground black pepper
  • Serve ladled into bowls with a sprinkle of parsley.

Nutrition Facts : ServingSize 1 g, Calories 462 kcal, Carbohydrate 22 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 1086 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 16 g

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

This beef and Guinness stew is made with Guinness Stout, beef, some bacon, and vegetables. Serve the beef stew with Irish soda bread or biscuits.

Provided by Diana Rattray

Categories     Dinner     Entree     Soup

Time 2h35m

Number Of Ingredients 18

3 slices thick-cut bacon, diced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds lean stew beef (or round or lean chuck), cut in 1-inch cubes
2 large onions, chopped (about 2 to 3 cups)
1 clove garlic, minced
2 to 3 cups sliced carrots
1 1/2 cups Guinness stout
1 cup beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried leaf thyme
2 to 3 cups diced potatoes
2 tablespoons fresh parsley (chopped)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned.
  • In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss until well coated.
  • Add the beef and onions to the bacon and continue cooking, frequently turning, until beef and onions are browned.
  • Add the garlic and cook, stirring, for 1 minute longer. Then add the carrots, stout, and broth.
  • Stir in the tomato paste and Worcestershire sauce.
  • Add the bay leaf and bring to a boil.
  • Reduce heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until beef is very tender.
  • Add the thyme and potatoes to the beef mixture and bring to a boil.
  • Cover, reduce heat and simmer for about 30 minutes longer, or until potatoes are tender.
  • Stir in the parsley and add salt and pepper, to taste. Cook for 5 minutes longer.

Nutrition Facts : Calories 181 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 426 mg, Sugar 5 g, Fat 3 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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