Best Irish Boxty Guinness Stew Recipes

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GUINNESS IRISH BEEF STEW



Guinness Irish Beef Stew image

Make and share this Guinness Irish Beef Stew recipe from Food.com.

Provided by Bigmama 24

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 1/4 lbs beef (diced)
6 large garlic cloves, minced
6 cups beef stock
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots
salt and pepper

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.).

Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stew

Time 3h10m

Number Of Ingredients 14

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))
3/4 tsp each salt and black pepper
3 garlic cloves (, minced)
2 onions (, chopped (brown, white or yellow))
6 oz / 180g bacon (, speck or pancetta, diced)
3 tbsp flour ((all purpose/plain, Note 3 for GF))
440ml / 14.9 oz Guinness Beer ((Note 1))
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))
3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)
2 large celery stalks (, cut into 2cm / 1" pieces)
2 bay leaves
3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

Steps:

  • Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot is looking dry, add oil.
  • Cook garlic and onion for 3 minutes until softening, then add bacon.
  • Cook until bacon is browned, then stir through carrot and celery.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  • Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
  • Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
  • Serve with creamy mashed potatoes!!

Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g

TRADITIONAL IRISH BEEF AND GUINNESS STEW



Traditional Irish Beef and Guinness Stew image

Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.

Provided by Kimberly Killebrew

Categories     Main Course     Main Dish

Time 2h50m

Number Of Ingredients 20

6 ounces bacon (,diced)
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions (,chopped)
3 cloves garlic (,minced)
4 medium firm (,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces)
2 large carrots (,chopped in 1/2 inch pieces)
2 ribs celery (,chopped in 1/2 inch pieces)
1 large parsnip (,chopped into 1/2 inch pieces)
1 bottle ((1 pint or 16 ounces) Guinness Extra Stout)
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms ((optional and not remotely traditional, but oh so amazing))
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste

Steps:

  • Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
  • Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
  • Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
  • Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
  • Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

TRADITIONAL IRISH GUINNESS STEW



Traditional Irish Guinness Stew image

A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.

Provided by girl-razor

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 pint Guinness stout or 500 ml Guinness stout
1 tablespoon mustard
rosemary (generous amount)
parsley (to taste)
2 bay leaves
3 lbs beef stew meat, cut into cubes
3 tablespoons sunflower oil
4 tablespoons butter
2 large white onions, peeled and sliced
3 stalks celery, chopped
3 carrots, peeled and thickly sliced
1/2 lb white mushroom, quartered
1 tablespoon all-purpose flour
1 garlic clove, crushed
1 beef stock cube
1 pint water or 500 ml water
salt & freshly ground black pepper
sugar

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.

BEEF AND GUINNESS® STEW



Beef and Guinness® Stew image

The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h

Yield 6

Number Of Ingredients 16

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

Steps:

  • Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  • Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
  • Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
  • Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
  • Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
  • Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g

LOZ'S SLOW COOKED IRISH GUINNESS STEW



Loz's Slow Cooked Irish Guinness Stew image

This is an all time favourite! NB (Including some review suggestions - THANKS!): #1 If you prefer fresher veggies (not the stew soaked kind), leave the celery, carrots and potato until the last 1.5 hours. #2 Pumpkin and sweet potato are nice in this too. (try not to exceed the level of the liquid) #3 As a poster suggested: throw some peas and / or corn kernels in at the end to freshen the stew #4 Dumplings can be added #5 Leave out the potatoes and serve on a bed of Mash - fab idea thanks! :) #6 Making a roux to thicken is also a good idea! #7 Enjoy!!! :)

Provided by Delicious Bits

Categories     Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 kg rump beef steaks or 3 -4 lamb shanks
salt & pepper
1/4 cup plain flour
2 tablespoons plain flour
1/2 cup water
2 garlic cloves, crushed
1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
1 teaspoon dried thyme (or 1 tbsp chopped fresh)
2 dried bay leaves
400 ml Guinness stout (or more, or other stout-based beer)
2 cups beef stock
2 tablespoons butter
2 -3 tablespoons packed brown sugar
2 onions, cut in wedges
2 carrots, cut in 1-inch pieces
4 stalks celery, chopped
1 large potato, peeled and cut in 1-inch pieces
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 927.8, Fat 10.7, SaturatedFat 5, Cholesterol 15.3, Sodium 624.1, Carbohydrate 123.1, Fiber 18.3, Sugar 12, Protein 15.3

IRISH BOXTY



Irish Boxty image

Boxty is a traditional Irish dish made of potatoes. An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.

Provided by Brooke Elizabeth

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup olive oil

Steps:

  • Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Nutrition Facts : Calories 227 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 121.4 mg, Sugar 1.1 g

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