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!
For more Irish recipes, check out my Guinness Ice Cream, Homemade Irish cream or Corned Beef and Cabbage. My Guinness Fish and Chips is also worth a look!
Watch the video on how it’s made at below, or on YouTube.
Guinness Irish Stew
Recipe by Jason Hill – CookingSessions.comThis 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.
Ingredients
- 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
Instructions
- 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.
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