Best 7 Guinness Irish Stew Recipes

GUINNESS® IRISH STEW

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.

IRISH STEW WITH LAMB AND GUINNESS

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.

IRISH BEEF STEW WITH GUINNESS® BEER

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.

TRADITIONAL IRISH GUINNESS STEW

Steps:

• In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
• Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
• Preheat oven to 325°F or 160°C.
• Drain the meat and keep the marinate to one side for later.
• On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
• Cover the beef cubes in the flour and set aside.
• In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
• Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
• Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
• Add the vegetables to the casserole dish followed by the marinate and beef stock.
• Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
• Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

GUINNESS IRISH BEEF STEW

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.).

AN IRISH GUINNESS BEEF STEW

Steps:

• 1. In a small bowl add in the flour and a pinch of salt and pepper. Flour lightly the pieces of beef to seal in the flavour.
• 2. Heat olive oil in a large pot over medium heat. Brown the beef stew using tongs to turn the pieces over.
• 3. If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
• 4. Add beef stock.
• 5. Add Guinness.
• 6. Add wine.
• 7. Add tomato paste, sugar, and thyme.
• 8. Add Worcestershire sauce and bay leaves.
• 9. Stir to combine and bring to the boil. Reduce heat let simmer for 2 hours; stirring occasionally. NOTE = You may need to add more liquids. Take into consideration how many cups of vegetables you are adding or whether you want a thicker stew or a soup texture; "we like thicker stew" so I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
• 10. While the meat and stock are simmering, prepare the veg. Melt the butter in a large frying pan over medium heat. Add potatoes, onion, and carrots. Remember the potatoes will reduce half the size so be sure to double the volume.
• 11. I cooked the veg for about 30 minutes until they were tender and started to turn a little brown. Do not cover otherwise the veg will steam instead of browning.
• 12. Add the brown vegetables to the stew.
• 13. Let simmer for about 20 minutes. Add more salt and pepper to taste. This is a great stew to make ahead of time to let the flavours blend overnight. Or if you can't wait have on the night excellent as well too ... :)

IRISH GUINNESS BEEF STEW – CROCKPOT RECIPE

Steps:

• Step 1 Peel and julienne the parsnips into 2 inch long pieces to match the length of the baby carrots. Add the pearl onions, baby carrots, parsnips, and potato quarters into the bottom of the crock pot. Step 2 Season the flour in a flat bowl and dredge the beef chunks. Step 3 Heat the oil in a large skillet. Add the floured beef cubes and brown them on all sides. You may need to complete this in two steps depending on the size of your skillet. Step 4 Remove the beef from the pan and add to the crock pot. Add the garlic to the skillet and brown for one minute. Step 5 Mix 1 cup of the beef broth with the red wine vinegar and dijon mustard in a small pitcher. Pour into the pan, scraping the bottom to loosen any beef or garlic. Step 6 Add the stock from the skillet, the additional beef stock, water and Guinness to the crock pot. Step 7 Add the thyme, bay leaves, cloves, brown sugar and chocolate chips to the crock pot. Mix ingredients together. Step 8 Place the lid on the crock pot and cook the stew on low for about 12 hours. Try not to lift the lid of the crock pot too often during cooking, since this can allow the heat escape and slow down cooking. The stew is done when the vegetables are tender. Step 9 Put the corn flour in a small pitcher or bowl and blend with 1/4 cup of cold beef broth, making sure the mixture is smooth. Turn the crock pot to high and add the thickening. Season the stew according to taste at this point. Cook for an additional 20 minutes to allow the stew to thicken. Stir occasionally. Step 10 Remove the bay leaves and discard. Serve in a large soup bowl. Tastes great with Irish Brown Bread.