Irish Stew With Guinness

"This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!"
photo by CIndytc photo by CIndytc
photo by CIndytc
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
1hr 55mins




  • Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  • While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
  • Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

Questions & Replies

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  1. Loves to travel
    I found this on Simply Recipes and made it. It was fabulous. I thought the recipe just used 4 cups of beef broth, which I think is perfect. When my friend tried it she followed the instructions and used 6 cups and said it was too soupy. Highly recommend it with less broth.
  2. CIndytc
    I have to say I was surprised with this recipe...I have never cooked stew on top of the stove and had beer and wine in it...but it works! We loved it and the only think I changed is I added 1/2 cup minute tapioca to it so it would thicken up as it cooked. A great recpe! Made for PAC Fall 2012.
  3. heatherjeanclark
    Super tasty! A must try
  4. Julie Bs Hive
    Wasn't sure what to expect with both wine and stout so I'm pleased to report that this dish is just delicious. The roasted vegetables added another layer to the flavors and everybody gave it a thumbs up. Made for PAC 2008.


<p>Started cooking when I was in college. Before that even, my dad and I were in National Chili Cookoff and BBQ competitions. In the last 10 years, I have taken a corner, and started some very unique recipes of my own which I hope to share with you here, as time permits. Thanks for reading about me, and I look forward to hearing from you. <br /><img src= border=0 alt=Photobucket /></p>
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