1/1 Photo of Traditional Irish Guinness Stew
2 hrs 30 mins
A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.
My Private Note
Units: US | Metric
- 3 cups Guinness stout or 1 pint Guinness stout or 500 ml Guinness stout
- 1 tablespoon mustard
- rosemary (generous amount)
- parsley (to taste)
- 2 bay leaves
- 3 lbs beef stew meat, cut into cubes
- 3 tablespoons sunflower oil
- 4 tablespoons butter
- 2 large white onions, peeled and sliced
- 3 stalks celery, chopped
- 3 carrots, peeled and thickly sliced
- 1/2 lb white mushroom, quartered
- 1 tablespoon all-purpose flour
- 1 garlic clove, crushed
- 1 beef stock cube
- 1 pint water or 500 ml water
- salt & freshly ground black pepper
- 1In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
- 2Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
- 3Preheat oven to 325°F or 160°C.
- 4Drain the meat and keep the marinate to one side for later.
- 5On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
- 6Cover the beef cubes in the flour and set aside.
- 7In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
- 8Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
- 9Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
- 10Add the vegetables to the casserole dish followed by the marinate and beef stock.
- 11Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
- 12Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
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Nutritional Facts for Traditional Irish Guinness Stew
Serving Size: 1 (1889 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2364.8
- Calories from Fat 988
- Total Fat 109.8 g
- Saturated Fat 43.5 g
- Cholesterol 384.7 mg
- Sodium 643.1 mg
- Total Carbohydrate 92.7 g
- Dietary Fiber 3.5 g
- Sugars 7.0 g
- Protein 104.0 g