A Taste of Ireland: Guinness Irish Stew Recipe for St. Patrick’s Day and Beyond
There’s something undeniably comforting about a hearty stew simmering away on the stove, filling your kitchen with warmth and delicious aromas. And when that stew is infused with the rich, malty notes of Guinness, well, that takes comfort food to a whole new level.
This Guinness Irish Stew recipe is a personal favorite, inspired by countless bowls enjoyed in cozy pubs across the Emerald Isle. It’s the perfect centerpiece for a festive St. Patrick’s Day celebration, but trust me, it’s equally delightful as a soul-warming meal any time of year.
Key Ingredients for my Guinness Irish Stew Recipe:
- Beef Chuck Roast: This cut is ideal for stews as it becomes beautifully tender when cooked slowly.
- Guinness Beer: The star of the show! Guinness adds a depth of flavor and a touch of bitterness that balances the sweetness of the vegetables.
- Fresh Vegetables: Diced carrots, parsnips, celery, and Yukon gold potatoes provide a colorful and textural variety.
- Fresh Herbs: Thyme sprigs add an earthy fragrance that complements the other ingredients.
- Puff Pastry: An optional but delightful addition, the golden puff pastry topping elevates this stew from a simple dish to a restaurant-worthy presentation.
Watch how to make this recipe!
Want to see this Guinness Irish Stew recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Prepping the Beef
- Prep the Beef: Ditch the intimidation factor! Trimming the chuck roast is easier than you think. Simply remove any excess fat and cut it into bite-sized cubes. Toss the beef in a bowl with olive oil, a sprinkle of salt, pepper, and a touch of cayenne pepper for a hint of spice. Then, dredge the beef cubes in a mixture of flour and more salt and pepper for a beautiful browned exterior.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Don’t overcrowd the pan – brown the beef in batches to ensure a nice sear. Once browned on all sides, transfer the beef to a plate.
Build Your Flavor Base
- Sauté the Aromatics: In the same pan (that delicious browned bits stuck to the bottom are flavor gold!), add more olive oil if needed and sauté the diced onions until softened. Stir in the garlic-shallot puree (or mashed garlic) and cook for another minute, releasing their fragrant oils.
- Adding the Beer: Deglaze the pan with the Guinness! This means scraping up all those browned bits from the bottom with your spoon, incorporating them into the Guinness for an extra layer of flavor. Let the Guinness simmer and reduce slightly.
- Simmer the Stew: Transfer the browned beef, along with any accumulated juices, to a large Dutch oven. Pour in the Guinness reduction, beef broth, Worcestershire sauce, diced carrots, celery, parsnips, and potatoes. Tuck in the fresh thyme sprigs and bring everything to a boil.
- Low and Slow: Reduce the heat to low, cover the Dutch oven, and simmer the stew for 2-3 hours. This allows the beef to become melt-in-your-mouth tender and the vegetables to develop a rich, complex flavor.
Season and Serve!
- Seasoning and Serving: After simmering, give the stew a taste and adjust the seasoning with additional salt and pepper if needed.
- Puff Pastry Perfection (Optional): Preheat your oven to 425°F (220°C). This step elevates the stew from a simple dish to an impressive presentation. Divide the stew among individual ramekins or a baking dish. Top each serving with a sheet of thawed puff pastry, brush it with egg wash for a golden brown crust, and bake for 20 minutes, or until the puff pastry is puffed and golden.
Guiness Irish Stew Recipe Tips and Tricks
- For a thicker stew, mash a couple of cooked potatoes before returning them to the pot.
- Feel free to customize the vegetables! Swap the parsnips for turnips or add a handful of green beans for a pop of color.
- Leftovers? Even better! The flavors of this stew intensify overnight.
So there you have it! This Guinness Irish Stew recipe is guaranteed to warm your soul and tantalize your taste buds. Whether you’re celebrating St. Patrick’s Day or simply craving a cozy and comforting meal, this dish is sure to become a new favorite. So grab your favorite stout, crank up some Irish tunes, and get ready to experience a taste of Ireland in your own kitchen!
More Irish Recipes
- Guinness Ice Cream
- Homemade Irish cream
- Corned Beef and Cabbage
- Guinness Fish and Chips
- Irish recipes
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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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