Best Guinness Irish Stew Recipes

GUINNESS® IRISH STEW

Steps:

• Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
• Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
• Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
• Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
• Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
• Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
• Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

TRADITIONAL IRISH GUINNESS STEW

Steps:

• In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
• Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
• Preheat oven to 325°F or 160°C.
• Drain the meat and keep the marinate to one side for later.
• On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
• Cover the beef cubes in the flour and set aside.
• In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
• Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
• Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
• Add the vegetables to the casserole dish followed by the marinate and beef stock.
• Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
• Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

GUINNESS IRISH BEEF STEW

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add diced beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
• While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl.
• (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

IRISH BEEF STEW WITH GUINNESS® BEER

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.

IRISH STEW WITH LAMB AND GUINNESS

Steps:

• The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
• Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
• Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
• Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

IRISH STEW WITH GUINNESS

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
• While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

AN IRISH GUINNESS BEEF STEW

Steps:

• 1. In a small bowl add in the flour and a pinch of salt and pepper. Flour lightly the pieces of beef to seal in the flavour.
• 2. Heat olive oil in a large pot over medium heat. Brown the beef stew using tongs to turn the pieces over.
• 3. If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
• 4. Add beef stock.
• 5. Add Guinness.
• 6. Add wine.
• 7. Add tomato paste, sugar, and thyme.
• 8. Add Worcestershire sauce and bay leaves.
• 9. Stir to combine and bring to the boil. Reduce heat let simmer for 2 hours; stirring occasionally. NOTE = You may need to add more liquids. Take into consideration how many cups of vegetables you are adding or whether you want a thicker stew or a soup texture; "we like thicker stew" so I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
• 10. While the meat and stock are simmering, prepare the veg. Melt the butter in a large frying pan over medium heat. Add potatoes, onion, and carrots. Remember the potatoes will reduce half the size so be sure to double the volume.
• 11. I cooked the veg for about 30 minutes until they were tender and started to turn a little brown. Do not cover otherwise the veg will steam instead of browning.
• 12. Add the brown vegetables to the stew.
• 13. Let simmer for about 20 minutes. Add more salt and pepper to taste. This is a great stew to make ahead of time to let the flavours blend overnight. Or if you can't wait have on the night excellent as well too ... :)

IRISH BOXTY & GUINNESS STEW

Steps:

• For the Stew:.
• In a large pot, heat oil until very hot. Add beef and brown on all sides. Add onions and tomato paste and cook for 2 minutes.
• Add Guinness and cook until it is reduced by half. Add brown sugar, mustard, red wine vinegar, beef cubes, cloves and 500 ml (2 cups) water. Bring to a boil, add mushrooms and simmer until beef is tender, about 1 hour.
• In a small bowl, mix cornstarch with 90 ml (6 tbsp) water, add to simmering beef while stirring. Simmer for 5 minutes. Season with salt and pepper to taste.
• For the Boxty:.
• In a large bowl, mix potatoes, egg and seasoning until well blended. Add flour and mix until it sticks together.
• Divide mixture into 4 portions (about 125 ml/1/2 cup per portion), shape each into a ball and place on a floured surface. Using a rolling pin, roll each to a 12-inch round. While working, keep Boxties floured to prevent sticking.
• Place Boxties into a heavy skillet over medium heat, fry until golden brown on both sides. Placed on a warmed plate and ladle 1 cup of the stew onto each Boxty and fold over.

LOZ'S SLOW COOKED IRISH GUINNESS STEW

Steps:

• Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
• Caramelise onions in butter and sugar in a saucepan then add to cooker.
• Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
• After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
• Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

IRISH STEW WITH GUINNESS, POTATOES AND SAUSAGE

Steps:

• Quarter the potatoes, and blanch until just tender.
• Brown sausage and bacon.
• Sauté garlic, onions, potatoes, and mushrooms in butter.
• Place the sausages, bacon, and vegetable mixture in large pot.
• Add the broth and Guinness stout and bring to a simmer.
• Cover and simmer at least 1 hour.
• Finish with thyme, salt, pepper, and butter.
• Serve as a stew with Irish soda bread or other hearty bread.

GUINNESS IRISH LAMB STEW RECIPE - (4.4/5)

Steps:

• For the lamb: The best cut of beef to buy is a boneless lamb shoulder. Pat the lamb very dry, so that there isn't any moisture (for better searing). Cut into cubes and season with salt & pepper. Dredge in flour. Vegetable preparation: Cut off one end of the onion (I leave the root end on), then cut the onion in half. Remove the outer first layer of peel. Wash the carrots (I don't peel them) and cut into large chunks. Wash the celery and keep whole (I personally don't care for cooked celery) so I use the whole celery to flavor the broth, and then remove it before serving. Tie the thyme, rosemary and parsley with kitchen twine. In a Dutch oven, heat a small amount of olive oil and bring to high heat. Sear the lamb by cooking, untouched, for 3-4 minutes per side, until golden brown. Cook in batches, so that the meat doesn't become crowded. Set the cook lamb aside. The more brown crust on the bottom of the pot, the more flavor. Lamb is fatty, so you most likely won't need to add any additional oil to brown the vegetables. For the vegetables: On medium-high heat, add the onion halves, flat side down and cook until lightly brown, 2-3 minutes. Remove and set aside. Cook the carrots for the same amount of time as the onion and set aside. Last, cook the garlic cloves for about 1 minute and set aside. If there is any leftover fat/oil, carefully drain it from the pot. On high heat, add the beer and scrape with a rubber spatula to loosen up the brown bits, and stir. Turn the heat down to medium-high. Add the tomato paste and Worcestershire sauce and stir (or whisk) until combined. Add the onion, lamb and carrots; add the beef stock, celery stalks and the tied herbs. Bring the stew to a boil, covered, and them turn the heat down to a low simmer. Simmer for about 3 hours. OPTIONAL: If you are going to add the barley, bring 1-1/2 cups water or chicken stock (or a combination of both) to a boil. Add the barley, cover and cook on medium-low until the liquid has evaporated--20-30 minutes. Set aside. Final Touches: Taste the liquid for seasoning. I make my own beef stock, and I don't salt it. Add salt, to your liking. To thicken the stew: Whisk 4 Tablespoons cornstarch and cold water until smooth and lump-free. Very slowly, while stirring, pour HALF the cornstarch mixture into the stew. Wait a minute or two, for the sauce to thicken. Add the barley, and wait a few more minutes to see how much it thickens. Only add the remaining cornstarch mixture if the stew hasn't quite thickened enough so that Homemade Irish Soda Bread can sop up that tasty gravy. (see my recipe for Irish Soda bread at http://www.keyingredient.com/recipes/254359/irish-soda-bread/)

IRISH GUINNESS BEEF STEW – CROCKPOT RECIPE

Steps:

• Step 1 Peel and julienne the parsnips into 2 inch long pieces to match the length of the baby carrots. Add the pearl onions, baby carrots, parsnips, and potato quarters into the bottom of the crock pot. Step 2 Season the flour in a flat bowl and dredge the beef chunks. Step 3 Heat the oil in a large skillet. Add the floured beef cubes and brown them on all sides. You may need to complete this in two steps depending on the size of your skillet. Step 4 Remove the beef from the pan and add to the crock pot. Add the garlic to the skillet and brown for one minute. Step 5 Mix 1 cup of the beef broth with the red wine vinegar and dijon mustard in a small pitcher. Pour into the pan, scraping the bottom to loosen any beef or garlic. Step 6 Add the stock from the skillet, the additional beef stock, water and Guinness to the crock pot. Step 7 Add the thyme, bay leaves, cloves, brown sugar and chocolate chips to the crock pot. Mix ingredients together. Step 8 Place the lid on the crock pot and cook the stew on low for about 12 hours. Try not to lift the lid of the crock pot too often during cooking, since this can allow the heat escape and slow down cooking. The stew is done when the vegetables are tender. Step 9 Put the corn flour in a small pitcher or bowl and blend with 1/4 cup of cold beef broth, making sure the mixture is smooth. Turn the crock pot to high and add the thickening. Season the stew according to taste at this point. Cook for an additional 20 minutes to allow the stew to thicken. Stir occasionally. Step 10 Remove the bay leaves and discard. Serve in a large soup bowl. Tastes great with Irish Brown Bread.

GUINNESS IRISH STEW.

Steps:

• Ensure the beef is cubed in 1-1/2 to 2 inch cubes, and has most of the fat cut off. Mix the flour, salt and pepper together. In a bowl, mix 1 tablespoon of oil and stir in the beef all surfaces are filmed with oil. Place the beef in with the flour and mix so all surfaces are now covered with flour. Heat the remaining oil on medium-high heat and brown the meat. Add onions, garlic and tomato and simmer for four to five minutes. Remove the meat from the frying pan and place in a casserole dish. Add a little Guinness to the pan and boil so that the juices from the frying pan are not wasted. Pour the contents of the frying pan, the remaining Guinness, the carrots and the potatoes over the meat. Cook in an oven at 325 degrees for 2 to 3 hours. (Note this can be simmered on a stove for two to three hours, but I always burn the stew when I attempt this).

IRISH AMERICAN GUINNESS STEW

Steps:

• Prep vegetables, beef and bacon
• In a large stockpot, add oil; bring to medium heat and add bacon; cook bacon until it is somewhat crisp; use a slotted spoon, remove bacon bits and place on paper towel
• Working in batches, add cubed beef to the stockpot; brown meat on all sides; remove beef from stockpot and set aside
• Deglaze the stockpot: Pour Guinness Stout beef into the stockpot; bring heat to high and use a wooden spoon to scrape any remnants from the bottom of the pan
• Add onions, carrots and celery to stockpot; allow to cook for 3 minutes
• Add seared beef, cooked bacon, beef broth, tomato paste, potatoes, thyme, Worcestershire sauce and bay leaves to the stockpot; cover and allow to simmer for 50 minutes; check the liquid level frequently; if the liquid begins to absorb, add more beef stock or water
• Remove bay leaves; taste for salt & pepper seasonings; adjust seasonings; serve with Irish Soda bread