Traditional Irish Guinness Stew

Recipe by girl-razor
READY IN: 2hrs 30mins




  • In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
  • Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
  • Preheat oven to 325°F or 160°C.
  • Drain the meat and keep the marinate to one side for later.
  • On 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.
  • Cover the beef cubes in the flour and set aside.
  • In 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).
  • Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
  • Repeat 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.
  • Add the vegetables to the casserole dish followed by the marinate and beef stock.
  • Cook 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.
  • Taste occasionally, and if it is too sharp you can add sugar to cut the taste.