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Tender beef and carrots in rich Guinness gravy served with creamy mashed potatoes.

Irish Beef and Guinness Stew

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Tender beef and root vegetables simmered in a rich Guinness gravy and served over creamy mashed potatoes.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 lb beef chuck cut into 5 cm cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp oil for browning
  • 2 large yellow onions sliced
  • 3 large carrots cut into chunks
  • 3 cloves garlic minced
  • 1 bottle Guinness stout about 330 ml
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
Mashed Potatoes
  • 2 lb russet potatoes peeled and cubed
  • 1/2 cup milk warmed
  • 4 tbsp butter

Equipment

  • Dutch oven
  • Wooden spoon
  • Chef's knife
  • Potato masher

Method
 

Braise the Beef:
  1. Toss beef with flour and season with salt and pepper.
  2. Heat oil in a Dutch oven and brown the beef in batches. Transfer to a plate.
  3. Cook onions and carrots for 8 minutes. Add garlic and tomato paste and cook for 1 minute.
  4. Pour in Guinness and scrape up browned bits. Return beef to the pot with stock and thyme.
  5. Cover and simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender.
Make the Mash:
  1. Boil potatoes in salted water for 15 to 18 minutes until tender.
  2. Drain well and mash with warm milk and butter. Season to taste.
  3. Remove thyme from the stew, spoon it over mashed potatoes, and garnish with parsley.

Nutrition

Calories: 680kcalCarbohydrates: 50gProtein: 45gFat: 30gSaturated Fat: 13gCholesterol: 145mgSodium: 890mgFiber: 6gSugar: 7g

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.