Irish beef and Guinness stew is a slow-simmered comfort food built around tender beef, root vegetables, and the deep roasted flavor of stout.
Browning the beef in batches and reducing the Guinness before the long simmer creates a full-bodied gravy without needing complicated technique.
Do not crowd the pot while browning the beef; good caramelization at this stage gives the finished stew its richest flavor.
Serving Suggestions
Serve over buttery mashed potatoes with parsley and warm soda bread to catch every drop of gravy.
Recipe Notes
The stew tastes even better the next day and keeps for four days refrigerated. Add a splash of stock when reheating if the gravy thickens too much.
Irish Beef and Guinness Stew
Tender beef and root vegetables simmered in a rich Guinness gravy and served over creamy mashed potatoes.
Ingredients
Equipment
Method
Braise the Beef:
- Toss beef with flour and season with salt and pepper.
- Heat oil in a Dutch oven and brown the beef in batches. Transfer to a plate.
- Cook onions and carrots for 8 minutes. Add garlic and tomato paste and cook for 1 minute.
- Pour in Guinness and scrape up browned bits. Return beef to the pot with stock and thyme.
- Cover and simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender.
Make the Mash:
- Boil potatoes in salted water for 15 to 18 minutes until tender.
- Drain well and mash with warm milk and butter. Season to taste.
- Remove thyme from the stew, spoon it over mashed potatoes, and garnish with parsley.
Nutrition
Notes
- Use a dry stout rather than a sweet stout for balanced gravy.
- If the stew is thin, simmer uncovered for 10 to 15 minutes before serving.
