Guinness Irish Stew

March 17, 2017

Guinness Irish Stew

Happy St. Patrick's Day Friends! This is our recipe for a classic - Guinness Irish Stew. Enjoy your weekend!

Guinness Irish Stew


  • 2 ½ cups beef broth
  • 3 carrots, cleaned & cut into 2” pieces
  • 2 onions, cut into 8 pieces each
  • 5 medium sized russet potatoes cut into chunks
  • 3 parsnips, peeled & cut into chunks like the potatoes
  • 2 pounds beef strip loin cut into 2” cubes
  • 4 garlic cloves, peeled & cut in half
  • 1 can of Guinness beer
  • ¼ cup of all purpose flour for dredging
  • 3 ribs of celery coarsely chopped
  • 1 sprig of fresh thyme
  • 1/8 teaspoon kosher salt
  • 4 tbsp vegetable oil for browning the beef
  • 1/8 teaspoon cracked black pepper
  • finely chopped parsley, for garnish optional


Prepare your beef by cutting it into chunks. In a small bowl, mix the flour with the salt & pepper. Add the beef chunks and toss to coat. Remove the beef from the flour dusting off any excess. In a large pot with a tight fitting lid over medium high heat, heat the vegetable oil, add the meat a few pieces at a time – you just want to brown it, not cook it through. Remove the beef & set aside while you do it all. Do not over crowd the pan, you want a sear not for the meat to steam. When all of the beef is seared & brown, pour about ½ the can of Guinness beer in the pan to deglaze it and let it reduce by about ½ , add the beef stock and remove from the heat. Add the veggie chunks, thyme & garlic and arrange the beef on top. Add the hot stock, the rest of the beer and another pinch each of salt and pepper. Reduce the heat to low, cover and cook for 4-5 hours on. Right before serving, remove the thyme sprig & discard – sprinkle generously with freshly chopped parsley and serve with chunks of crusty bread.

Serves: 4 people.

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