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A plate of traditional Irish stew made with tender beef, simmering in a dark Guinness gravy, atop fluffy mashed potatoes, presented on a decorative white dish with intricate patterns.

Irish Guinness Beef Stew

Nesting Lane Indulge
Irish Guinness Beef Stew Recipe is a great comfort food dinner that's perfect for St Patrick's Day or any day!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Irish
Servings 6

Equipment

Heavy Skillet
Large Stew Pot
Wooden Spoon
Large Serving Bowl
Ladle
Measuring Spoons
Measuring Cup

Ingredients
  

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

Instructions
 

  • Cook bacon in a heavy skillet over medium-high heat until it's browned and crisp, which should take about 3 to 4 minutes.
  • Turn off the heat and place the cooked bacon into a large stew pot. Keep the bacon fat in the skillet for later use.
  • Season the beef chuck cubes with 1 teaspoon of salt and some black pepper according to your taste.
  • Heat the skillet again, this time on high, and cook the beef in the bacon fat. Make sure to brown the beef on both sides, which will take about 5 minutes.
  • After browning, transfer the beef to the stew pot with the bacon. Don't clean the skillet; leave the fat in there.
  • Reduce the skillet heat to medium and cook the onions in the fat until they are lightly browned, which should take about 5 to 8 minutes. Add a large pinch of salt to the onions.
  • Add garlic to the onions and cook until soft, roughly 1 minute.
  • Pour beer into the skillet. Use a wooden spoon to stir and scrape up any browned bits from the bottom of the skillet. This helps add flavor to the stew.
  • Move the cooking liquid from the skillet to the stew pot.
  • To the stew pot, add tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken broth to cover everything.
  • Mix everything in the pot well, then bring the stew to a gentle simmer. Cover the pot, reduce heat to low, and let it simmer until the beef is very tender, about 2 hours. Stir the stew occasionally.
  • After 2 hours, remove the pot cover, increase the heat to medium-high, and cook until the stew thickens a bit, which should take about 15 to 20 minutes.
  • Take out and throw away the thyme sprigs. Taste the stew and add more salt and pepper if you think it needs it.
  • Serve the stew by placing mashed potatoes in a ring shape in a serving bowl and ladle the stew into the center of the mashed potatoes.

Nutrition

Calories: 528kcalCarbohydrates: 42gProtein: 29gFat: 25gSaturated Fat: 10gCholesterol: 96mgSodium: 1605mgFiber: 5gSugar: 9gVitamin C: 20mgCalcium: 91mgIron: 4mg
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