Guinness Beef Stew
Stobhach Mairteola Guinness (STOH-vakh MART-oh-la GHIN-ess)
Guinness Beef Stew
A deeply savory, dark stew of tender beef chunks braised in Guinness stout with root vegetables until the gravy turns thick, glossy, and intensely flavored.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Toss beef cubes in seasoned flour. Brown in batches in hot oil in a Dutch oven. Remove and set aside.
-
2
Sauté onions in the same pot for 5 min. Add garlic and tomato paste, cook 1 min.
-
3
Pour in Guinness and stock, scraping up all the browned bits from the base.
-
4
Return beef to the pot. Add carrots, parsnips, bay leaves, thyme, and brown sugar.
-
5
Bring to a simmer, cover, and cook on low heat for 2-2.5 hours until beef is fork-tender and gravy is rich and thick.
-
6
Season generously, remove bay leaves, and serve with champ or colcannon.
Did You Know?
The slight bitterness of Guinness mellows completely during the long braise, leaving behind a complex sweetness that beef stock alone cannot achieve.
Chef's Notes
Equipment Tips
- Dutch oven or heavy casserole
- sharp knife
- wooden spoon
Garnishing
fresh thyme, crusty bread
Accompaniments
The Story Behind Guinness Beef Stew
While Irish stew traditionally used mutton and no stout, the combination of beef and Guinness became popular in the 20th century as Ireland's most famous brewery inspired pub chefs. It has since become one of the most requested Irish dishes worldwide.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!