Entree: Ireland – Dublin & East – Beef and Guinness Stew (Hearty Irish beef stew braised in dark Guinness stout)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) smoked bacon or back bacon, diced
- 2 large onions, sliced
- 4 medium carrots, cut into 1/2-inch (1.3 cm) rounds
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 12 fl oz (355 ml) Guinness stout
- 2 cups (480 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 tbsp (30 g) butter (optional, for finishing)
- Chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and toss with the flour, shaking off excess. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until well seared on all sides; transfer browned beef to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot if needed and cook the diced bacon until it renders fat and begins to brown. Add the sliced onions and cook until soft and starting to caramelize, about 8–10 minutes.
3. Return the beef to the pot with the onions and bacon. Stir in the tomato paste and cook 1 minute. Pour in the Guinness to deglaze, scraping up browned bits from the bottom of the pot.
4. Add the beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 1 hour.
5. Add the carrots and potatoes, season with salt and pepper, and continue to simmer, covered, until the beef and vegetables are tender, about 45–60 minutes more. Skim any excess fat from the surface.
6. Remove bay leaves and thyme stems. Stir in the butter if using, adjust seasoning, and garnish with chopped parsley. Serve hot with soda bread or mashed potatoes.