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Guinness Irish Beef Stew

Deliciously filling stew with an Irish spin.
Prep Time10 mins
Cook Time2 hrs 35 mins
Total Time2 hrs 45 mins
Course: Main Course, Soup, Stew
Cuisine: Irish
Keyword: Authentic irish beef stew, best Irish beef stew recipe, easy Irish stew recipe, Guinness irish beef stew
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.