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Irish Beef & Guinness Stew

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A warm, hearty Irish stew featuring tender beef chuck and root vegetables slowly simmered in rich Guinness stout, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 3 tablespoons vegetable oil or beef drippings
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 12-ounce bottle Guinness stout
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks (optional)
  • 3 medium potatoes, peeled and cubed (Yukon Gold or red potatoes)
  • 1 small rutabaga or turnip, peeled and cubed
  • 2 tablespoons fresh parsley, chopped
  • Optional: fresh chives or thyme sprigs

Instructions

  1. Pat the beef cubes dry with paper towels; season generously with salt and pepper, then toss in the flour until lightly coated. Set aside for 10 minutes.
  2. Heat vegetable oil or beef drippings in a Dutch oven over medium-high heat. Brown beef cubes in batches for 4-5 minutes per batch until deep mahogany color forms. Remove and set aside.
  3. Reduce heat to medium; add chopped onion and garlic to the pot. Cook until softened and fragrant, about 5 minutes, scraping up browned bits.
  4. Pour in Guinness stout carefully, stirring to loosen stuck bits. Add tomato paste, Worcestershire sauce, thyme, bay leaves, and beef broth. Return beef to pot and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  5. Add carrots, parsnips, potatoes, and rutabaga. Cover and continue to simmer for 45 minutes to 1 hour, or until beef and vegetables are fork-tender. Adjust seasoning with salt and pepper.
  6. If stew is too thick, add a splash of beef broth or water. If too thin, simmer uncovered for 10-15 minutes to reduce.
  7. Sprinkle fresh parsley over stew before serving. Let stew rest for 10 minutes off heat to meld flavors.

Notes

Brown the beef properly to develop flavor; use fresh garlic and onions for best aroma. Simmer low and slow to keep beef tender. Adjust seasoning gradually. The stew tastes better the next day. For gluten-free, substitute flour with cornstarch or gluten-free flour. Slow cooker method is possible by browning beef and sautéing onions first, then cooking on low for 6-8 hours.

Nutrition

Keywords: Irish stew, beef stew, Guinness stew, comfort food, root vegetables, slow simmer, hearty dinner

Find it online: https://shimmersnack.com/irish-beef-and-guinness-stew-recipe-5-easy-steps-for-cozy-dinner/