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Beef and Guinness Stew

First Posted: 03/ 7/2012 9:56 am Updated: 03/ 7/2012 1:41 pm

Beef and Guinness Stew

Beef and Guinness Stew
Kristin Perers
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total prep
Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. Nowadays the “liquid food” is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gutsy stew, which tastes even better a day or two after it is made.

Recipe courtesy of Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage by Darina Allen/Kyle Books, 2012.



  • Trim the meat of any fat or gristle, cut into 2-inch cubes and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in this mixture.
  • Heat the remaining oil or dripping in a wide skillet on a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato paste to the pan, cover, and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tende--2-3 hours. The stew may be cooked on top of the stove or in a low oven at 300ºF. Taste and correct the seasoning. Scatter with lots of chopped parsley and serve with champ, colcannon or plain boiled potatoes.


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