Jelly Toast

guinness irish beef stew

Welcome to March.

AKA: The month that I try to cram Guinness into everything.

Join me, won’t you?Perhaps it’s my love of a culinary challenge or simply my love of Guinness itself, but for some reason when March rolls around, I can’t help but get obsessed with cooking – and baking – with my favorite Irish Stout.

Love. This. Stuff.

But I do promise that I won’t go through the entire month in a drunken stupor. I must keep my wits about me so that I can keep my eye out for new beer-infused ideas.I’m starting off my beer-cooking month (I warned you that I get on cooking kicks) with a simple but incredibly satisfying stew.

The idea for this Guinness Irish Beef Stew came to me while reviewing an episode of The Pioneer Woman over on Food Fanatic. I sat there watching Ree make this slow-cooked beef stew with beer and root veggies and simply could not get it out of my head.

So I made us a pot.

I strongly recommend that you do the same. You won’t be sorry.

Happy Monday!

Guinness Irish Beef Stew Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 2 1/2 hours

Total Time: 2 hours 45 minutes


2 Tablespoons olive oil
2 pounds beef chuck, cut into chunks
salt and pepper to taste
1 onion, diced
3 garlic cloves, minced
4 oz tomato paste
12 oz Guinness Extra Stout
4 cups low sodium beef broth
2 Tablespoons of Worcester sauce
4 medium carrots, peeled and diced
2 turnips, peeled and diced
1 large potato, peeled and diced
Minced fresh parsley for garnish (optional)


Season beef with salt and pepper.
In a large Dutch Oven, heat oil over medium high heat. Add half of the cubed beef to the pot. Brown beef on all sides (about 2-4 minutes) and remove to a plate. Repeat with remaining beef.
To the pot, add onions and garlic. Stir around a bit to scrape up the brown bits and soften them a bit. Add tomato paste and stir around a bit more. Allow the tomato paste to become golden in places.
Pour in Guinness, beef broth and Worcestershire sauce and stir with a wooden spoon, scraping up all the brown bits from the bottom of the pot. Return the beef to the pot, including any juices from the plate. Bring stew to a boil and then cover the pot and reduce to a simmer. Allow beef to cook for 1 ½ - 2 hours.
After the 1 ½ - 2 hours, add the carrots, turnips and potatoes to the pot. Allow the stew to simmer, covered, for 20-30 minutes more or until vegetables are tender. Adjust salt and pepper to taste.
Garnish with chopped parsley and serve.
Adapted from Pioneer Woman
March 4th, 2013

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13 comments on “guinness irish beef stew”

  1. So perfect for St. Patrick’s day!!

    Or Tuesday. Whatever.

  2. Stews made with beer are so good! It looks exceptionally appetizing on your photos!

  3. I’m okay with an entire month of Guiness-inspired recipes! This stew is absolutely mouth-watering. I want to devour it. Sadly, my husband doesn’t like stew of any kind (GASP!!) so I won’t be making it for him but I assure you, I will be making this on a night that he’s at work because this needs to happen.

    • I totally know what you mean! There are certain things that my husband doesn’t like as much as me (anything with what he calls ‘cooked lettuce’ aka spinach or kale in it) and I try to keep those recipes down to a minimum. It’s no fun to make things that your family won’t love. But I do try to make those things for myself every once in a while 🙂

  4. Cooked this up yesterday and it turned about great! Got the house smelling nice all afternoon while the pot simmered. Even our picky 2-year old ate it up, which is a mark of honor for any recipe.

    • I’m so glad to hear that!! It’s always a good sign when a 2 year old will eat something. They tend to be my toughest critics 🙂 Thanks so much for taking the time to come back and let me know how you liked it!

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