Are you looking for a seasonal recipe for your St Patrick’s Day menu? This classic Irish recipe for Beef and Guinness Stew is a definite crowd-pleaser!
Easily scaled for larger groups and immensely freezable, this recipe is a real keeper – and like most stews, this one actually improves in flavour after a day, so the leftovers are even better!
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To make this into a one-pot meal, add some baby potatoes right into the stew along with the beef stock, Guinness and herbs instead of serving with the champ. And don’t be tempted to skip tossing the beef in the flour – the flour helps give the sauce its thicker consistency later on.
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Beef and Guinness Stew Recipe
- 1 kg stewing beef, cut into 1-inch pieces
- 30 g flour
- 1 tsp salt
- 1/2 tsp black pepper
- 50ml olive oil
- 2 onions, roughly chopped
- 4-6 carrots, cut into 1-inch pieces on the diagonal
- 3 large cloves garlic, finely chopped
- 2 tbsp tomato puree
- 1 litre beef stock or broth
- 500ml Guinness (or another stout)
- 1 tbsp Worcestershire sauce
- 1 tbsp dried thyme
- 2 bay leaves
- chopped fresh parsley, to garnish
- Pat the beef dry. Stir together the flour, salt and pepper in a bowl. Add the beef, turning to coat all the pieces, then shake off the excess flour and transfer to a plate.
- Heat the oil in a pot over a moderately high heat, until just smoking, then brown the beef in 3 batches, turning occasionally, about 5 minutes per batch (don’t crowd the pot, otherwise the beef will steam, not brown). Transfer to a bowl and set aside.
- Reduce the heat to medium. Add the onions and carrots to the pot and sauté for 10 minutes, scraping up any brown bits from the bottom of the pan and stirring frequently. Add the garlic and cook for 1 minute.
- Add the tomato puree, stir to coat the vegetables, and cook for 1 minute more. Stir in the beef along with any juices accumulated in the bowl. Add in the beef stock, Guinness, Worcestershire sauce, thyme and bay leaves. Stir to combine.
- Bring the stew to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce has reduced and thickened.
- To serve, spoon off any fat that may have risen to the top of the stew. Taste for seasoning. Spoon some champ into individual shallow bowls or plates, making a well in the centre. Ladle the stew on top of the champ, garnish with the chopped parsley and serve.
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