Beef and Guinness Stew

I think everyone somewhat has their own version of this dish. It truly is one of those Irish dishes that ALWAYS tastes as good as the first time my mother cooked it for me. I hope you enjoy my version.

Beef and Guinness Stew
Serves 4
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Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
  1. 2 ½ pounds stewing beef (ask your butcher)
  2. 4 tablespoons canola oil or vegetable oil
  3. salt and pepper
  4. 2 onions, deiced
  5. 2 carrots, diced
  6. 2 celery stalks, diced
  7. 4 cloves garlic, minced
  8. 2 bay leaves
  9. 3 sprigs fresh thyme
  10. 1-teaspoon chili flakes
  11. 500ml Guinness
  12. 250ml beef stock
  13. 2 large carrots, cut into 2 inch chunks
  14. 1 pound of baby potatoes, halved
  1. Cut meat into 2 .5 inch cubes, season well with salt and pepper
  2. Heat oil in a large dutch oven and brown meat on all sides in batches not to overcrowd the pan. Set meat aside on a plate.
  3. Add onions, cook for 3 minutes
  4. Add carrots and celery and cook for a further 4 minutes.
  5. Add garlic, bay leaves and thyme together.
  6. Add chili flakes along with the Guinness, scrape bottom of pan with wooden spoon.
  7. Add in beef stock, bring pot to a simmer, place lid on top and place in a pre heated oven of 325°F/160°C for 2.5 hours. Add in carrots and potatoes in the last 30 minutes of cooking.
  8. Enjoy.
Chef Stuart O'Keeffe

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