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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