This Guinness Irish Stew recipe is rich and delicious, filled with chunky pieces of steak, onions, carrots, parsnip and beef broth. It’s topped with a flaky puff pastry for the perfect St. Patrick’s Day dinner.
If you don’t have time to prepare the puff pastry crust, this stew is just as delicious served in a big bowl with a side of my creamy garlic mashed potatoes!
Watch the video on how it’s made at below, or on YouTube.
Guinness Irish Stew
- 1 1/2 pounds beef chuck roast
- 2 tablespoons flour mixed with salt pepper and a dash of cayenne
- 2 cups diced onion
- 1 tablespoon garlic-shallot puree or 4 mashed garlic cloves
- 6 tablespoons tomato sauce
- 15 oz. Guinness beer
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup diced carrot
- 1 cup diced parsnip
- 1 cup diced celery
- 1 cup diced Yukon gold potatoes
- 2 sprigs fresh thyme
- 3 tablespoons olive oil as needed
- 3 sheets puff pastry thawed
- Trim the chuck roast and dice into cubes.
- Transfer to a mixing bowl. Drizzle about 1 Tb. olive oil over the beef and mix, coat well. Add a little kosher salt and fresh cracked pepper and stir again. Add the flour and cayenne pepper to the beef mixture, stir to coat well.
- Brown the meat. Saute pan on medium high. Add 2 Tb. olive oil to pan and add the beef. Let it brown and then turn after a couple minutes.
- Add 2 cups diced onion. After they’ve cooked down, add the garlic shallot puree or 4 cloves of crushed garlic. Stir for a few minutes.
- Add the 1/4 cup of tomato sauce.
- Transfer beef mixture to a large Dutch oven set on medium high heat.
- Add the Guinness to the pan and deglaze by stirring, getting some of the bits of beef and tasty goodness at the bottom of the pan. Let it come to a boil.
- Pour over the beef mixture in the Dutch oven. Once it comes back to a low boil, add 1 1/2 cups beef broth, 1 Tb. Worcestershire sauce, carrots, celery and parsnips. Add 1 cup diced potatoes and the fresh thyme sprigs. Bring to a hard boil.
- Turn to low and simmer 2-3 hours.
- Taste the stew for seasoning to see if it needs any salt and pepper.
- Serve stew in individual ramekins topped with puff pastry, brush with a little egg wash. Bake in the oven at 425 F and check after 20 minutes. It should be puffed and golden.