Guinness Irish Beef Stew

Time honored methods of cooking in a simple one pot style recipe is what this Guinness Irish Beef Stew brings to your stew pot. I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade stew like this recipe.  The bacon suffuse tasty bits and delicious juices into the stew that can only be released through a proper well attended simmer. Each spoonful of this stew is full of delicious broth, meat and tender moist vegetables. A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Irish Stew today and feel the reward of a well-fed family.

In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the stew with richness and herbal notes. The sprightly fragrance from the vegetables that blend with the luscious notes of bacon, beer, broth and dang good braised beef will bring the hungry tummies to the table once you remove the lid.  Best served with Irish Bread and hot from the pot, this stew will become an Irish tradition in your home once you serve it the first time.  

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In a large bowl: place beef, salt, pepper and mix.

Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease.

Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.

Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant.

Add flour and stir constantly for 30 seconds.

Add tomato paste and stir for a few seconds.

Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil.

Return seared beef and bacon to the cooker.

Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix.

Add dried thyme, bay leaves and cover with a lid.

Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

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Guinness Irish Beef Stew

Deliciously filling stew with an Irish spin.
No ratings yet
Prep Time 10 mins
Cook Time 2 hrs 35 mins
Total Time 2 hrs 45 mins
Course Main Course, Soup, Stew
Cuisine Irish
Servings 6
Calories

Ingredients
  

  • 2 ½ – 3 lbs chuck roast cut into 1 ½" x 1 ½" cubes
  • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
  • 8 oz bacon cut into 1" thick
  • 14.9 oz Guinness beer
  • 3 cups low-sodium or no-salt beef broth
  • 4 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 3 carrots cut into 1" long
  • 4 garlic cloves minced
  • 3 celery cut into 1" long
  • 1 onion chopped
  • 2 dried bay leaves

Instructions
 

  • In a large bowl: place beef, salt, pepper and mix.
  • Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
  • Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant. Add flour and stir constantly for 30 seconds. Add tomato paste and stir for a few seconds. Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil. Return seared beef and bacon to the cooker. Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix. Add dried thyme, bay leaves and cover with a lid.
  • Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

    Video

    Notes

    Oven: Cover and bake at 320°F for 2½ hours. Remove from the oven and place the dutch oven on the stove top. Remove lid and bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
    Slow Cooker: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups). Place the ingredients in the cooker. Slow cook on low for 8 hours or 4 hours on high (until the beef is tender). Season with salt & pepper to taste.
    Instant Pot: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups) except for the flour (this will cause a burn notice)Pressure cook on high for 40 minutes, followed by a 10 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. In a small bowl: combine cornstarch (2 tbsp) with cold water (4 tbsp). Stir until the cornstarch has fully dissolved and add to the cooker. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.
    Keyword Authentic irish beef stew, best Irish beef stew recipe, easy Irish stew recipe, Guinness irish beef stew
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    Instant Pot Corned Beef & Cabbage

    Put this gorgeous piece of meat on a serving tray with tender leaves of cabbage, sweet soft carrots and perfectly cooked potatoes for your next family & friends welcome to the table feast. This corned beef is so tender you will be able to cut it with a plastic fork. The savory meat captures the essence of its packaged marinade and blends it perfectly in a stew of good old fashioned comfort food. Have this meal with a cold beer and experience the traces of a growing tradition for those of us that love to cross into other cultures food experiences. Place some of the horseradish inspired cream on the side as a dip to give a tangy rich finish to a quality meal.

    With the video and follow the instructions below for a reliable and consistent recipe that will have your table covered with fantastic food everyone will enjoy. This recipe does not take short cuts by loading the dish with sweetness to hide the true flavor of the tender brisket. Like and share if you enjoy this or any of my recipes from my growing catalogue that is updated daily.

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    Serve with creamy horseradish sauce.

    Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.

    Pressure cook on high for 90 minutes and natural release for 15 minutes. 

    Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat.

    The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.

    In this order: place potatoes, carrots and cabbage on top in the cooker.

    Pressure cook on high for 5 minutes and natural release for 5 minutes. Remove the cabbage, potatoes and carrots from the cooker.

    In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

    When ready to eat, slice meat across the grain.

    Transfer to a platter.

    Serve & Enjoy!

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    Instant Pot Corned Beef & Cabbage

    No ratings yet
    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Natural Release 15 mins
    Total Time 1 hr 55 mins
    Course Main Course
    Cuisine American, Irish
    Servings 5
    Calories

    Equipment

    • Pressure Cooker/Instant Pot (6qt or 8 qt)

    Ingredients
      

    • 3 lbs corned beef brisket with spice packet low sodium
    • 1 lb yukon gold potatoes
    • 1 lb carrots
    • 4 cups unsalted beef broth or water
    • 1 sweet onion
    • 5 garlic sliced
    • 1 cabbage medium size

    Creamy Horseradish Sauce

    • ½ cup sour cream
    • 2 tbsp prepared horseradish +/- adjust to your liking
    • 2 tsp dijon mustard
    • ½ tsp Worcestershire sauce
    • salt & pepper to taste

    Instructions
     

    • Clean, rinse and pat the corned beef dry with papper towel. Set aside. Remove the the onion outer dry layer and cut into quarters. Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.
    • Place the lid on. Pressure cook on high for 90 minutes and natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid.
      Note: cook on high for 30 minutes per-pound and natural release for 15 minutes.
      The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.
    • Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat. Remove the onions and garlic. In this order: place potatoes, carrots and cabbage on top in the cooker.
    • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid and press the cancel button. Remove the cabbage, potatoes and carrots from the cooker. When ready to eat, slice meat across the grain.

    Creamy Horseradish Sauce

    • In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

    Serve & Enjoy!

      Video

      Keyword best instant pot corned beef & cabbage recipe, easy instant pot corned beef & cabbage recipe, instant pot corned beef & cabbage, Irish corned beef recipe, pressure cook corned beef & cabbage, saint patrick day, st. patrick day
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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