Beef and Irish Stout Stew

Beef and Irish Stout Stew


297 people made this

About this recipe: This stew is traditionally for St. Patrick's Day but is also suited to more cooler weather. Either way, the mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for and serve it with mashed potatoes.


Serves: 6 

  • 1 kg beef chuck steak, cut into cubes
  • 3 tablespoons (45ml) vegetable oil
  • 2 tablespoons plain flour
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions,peeled and chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 375ml stubby/can of Guinness or any stout
  • 2 cups chopped carrot (about three medium carrots)
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley for garnish

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. Toss the meat cubes with 1 tablespoon (15ml) of the vegetable oil. In a separate bowl, stir together the flour, salt, pepper and cayenne pepper. Roll the meat in this to coat.
  2. Heat the remaining oil in a deep frypan or Dutch oven over medium-high heat. Add the meat and brown on all sides. Add the onions, and garlic.
  3. Stir the tomato paste into a small amount of water to dilute then pour into the pan,stirring to blend.
  4. Reduce the heat to medium, cover and cook for 5 minutes.
  5. Pour ½ cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon.
  6. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally.
  7. Taste and adjust seasoning before serving. Garnish with chopped parsley.

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Reviews (1)


The dishes looks delicious, I want to try some of those one of this days. and also have attractive recipes that you’ll surely love! - 13 Feb 2012

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