Description
The Beef and Guinness Stew is a perfect cold-weather comfort dish, bringing together tender chunks of beef, hearty root vegetables, and a deeply flavorful Guinness-based gravy. Slow cooking melds the flavors, making each bite rich and satisfying with the beer’s unique malty undertones balanced by a touch of brown sugar. Serve this hearty stew with a side of creamy mashed potatoes or traditional Colcannon, a mashed potato dish with cabbage. This classic Irish recipe is easy to prepare and ideal for those cozy gatherings, offering warmth, tradition, and flavor in every bowl.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 500g (1 lb 2oz) diced beef (stewing steak, beef shin, or chuck)
- 2 tablespoons plain (all-purpose) flour
- Sea salt and freshly ground black pepper
- 1 large onion, finely sliced
- 1 small stick celery, finely diced
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 440ml can Guinness
- 350ml beef stock
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon soft light brown sugar
- 2 bay leaves
- 3 sprigs of fresh thyme, leaves picked
- 100g mushrooms, thickly sliced
Instructions
- Heat one tablespoon of oil in a large saucepan. Place beef in a bowl, sprinkle over the flour, season with salt and pepper, and toss to coat.
- Brown the beef in batches over high heat, then transfer to a plate.
- Reduce heat to low, add remaining oil, then add onion and celery. Cook for 5 minutes until softened.
- Stir in carrots and parsnips, turn heat to medium, and cook for another 2-3 minutes. Return beef to the pan.
- Pour in the Guinness and beef stock, then add Worcestershire sauce, sugar, bay leaves, and thyme.
- Cover, reduce heat, and simmer on low for 1-1 1/2 hours. Stir in mushrooms and cook for an additional 1-1 1/2 hours until beef is tender and gravy is thick.
- Adjust seasoning, remove bay leaves, and serve hot with mashed potatoes or Colcannon.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
Nutrition
- Serving Size: 208 kcal per serving
- Calories: 4