Irish Beef and Guinness Stew

Dated: March 2 2024

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Irish Beef and Guinness Stew


- 2 pounds (900g) stewing beef, cut into cubes

- 2 tablespoons all-purpose flour

- Salt and freshly ground black pepper, to taste

- 2 tablespoons vegetable oil

- 2 onions, chopped

- 2 cloves garlic, minced

- 3 carrots, sliced

- 2 stalks celery, sliced

- 1 tablespoon tomato paste

- 1 can (14.9 ounces/440ml) Guinness beer

- 2 cups beef stock

- 2 bay leaves

- 1 teaspoon dried thyme

- 1 tablespoon Worcestershire sauce

- 3-4 potatoes, peeled and cut into chunks

- Chopped fresh parsley, for garnish


1. In a large bowl, toss the cubed beef with flour, salt, and pepper until well coated.

2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.

3. In the same pot, add a bit more oil if needed, then add the chopped onions and garlic. Sauté until softened, about 5 minutes.

4. Add the carrots and celery to the pot and cook for another 5 minutes.

5. Stir in the tomato paste and cook for 1-2 minutes.

6. Return the browned beef to the pot. Pour in the Guinness beer and beef stock. Add the bay leaves, dried thyme, and Worcestershire sauce. Bring to a simmer.

7. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender.

8. Add the potato chunks to the stew and continue to simmer for another 30 minutes, or until the potatoes are cooked through.

9. Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.

10. Serve the Irish Beef and Guinness Stew hot, garnished with chopped fresh parsley. Enjoy with some crusty bread or mashed potatoes.

This hearty stew is perfect for a cozy Irish meal, especially on a chilly day!

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Kris Kisankowski

Introducing Kris Kisankowski, a powerhouse in the real estate world with 8 years of experience under her belt. As a dedicated Realtor at RE/MAX Aerospace Realty, Kris has demonstrated unwavering commi....

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