Beef and Guinness Irish Stew

    Beef and Guinness Irish Stew

    108saves
    3hours30min


    306 people made this

    This stew is traditionally for St. Patrick's Day but any time the mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for and serve it with mashed potatoes.

    Ingredients
    Serves: 6 

    • 1 kg chuck steak, cut into cubes
    • 3 tablespoons vegetable oil
    • 2 tablespoons plain flour
    • freshly ground black pepper to taste
    • 1 pinch cayenne pepper
    • 2 large onions,peeled and chopped
    • 1 clove garlic, crushed
    • 2 tablespoons tomato paste
    • 375ml stubby of Guinness or any stout
    • 2 cups chopped carrot (about three medium carrots)
    • 1 sprig fresh thyme
    • 1 tablespoon chopped fresh parsley for garnish

    Directions
    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Toss the meat cubes with 1 tablespoon of the vegetable oil. In a separate bowl, stir together the flour, salt, pepper and cayenne pepper. Roll the meat in this to coat.
    2. Heat the remaining oil in a deep frypan or Dutch oven over medium-high heat. Add the meat and brown on all sides. Add the onions, and garlic.
    3. Stir the tomato paste into a small amount of water to dilute then pour into the pan,stirring to blend.
    4. Reduce the heat to medium, cover and cook for 5 minutes.
    5. Pour ½ cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon.
    6. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally.
    7. Taste and adjust seasoning before serving. Garnish with chopped parsley.

    Recently Viewed

    Reviews (4)

    byronjj
    by
    1

    I love this recipe and have made a few times when I have people for dinner they always enjoy. I use gravy beef and cook slow and long. I serve with Colcannon potato. - 23 Sep 2013

    LizConway
    0

    This makes THE BEST pie filling ever. Double the onions, omit the carrots, do the long, slow cook in a crockpot so the mixture is thick and with no/little liquid, place in a deep pie tin lined with short crust pastry, cover and enclose with puff pastry, and bake at 200 deg C for 15-20 mins till puffed and golden. Unbeatable - 28 May 2013

    0

    This was actually really tasty! I cooked it for my family and they all really enjoyed it. However I followed the steps in the recipe but instead of cooking for 3 hours I put it on low in the slow cooker all day and added extra water to it. - 14 Mar 2012

    Write a review

    Click on stars to rate