It’s crazy how time flies. I think as you get older, the time flying part gets even more unbelievable. I say this as it was already two years ago when a group of sorority sisters decided to spend St. Patrick’s Day in Ireland. A beautiful experience none of us will never forget, Ireland was just as beautiful as you see in all those Instagram photos. Wait, even more beautiful than that. A country’s traditional foods is always a very important part of my own personal travel experience. I love to delve in the local food-fare while I am in that country and Ireland was no different. Thoroughly enjoying the Guinness beer, learning all about local and internationally known whiskeys (Powers is still my fave), and enjoying all the porridge and stew was just as fulfilling as the endless scenery of the country.
Guinness Irish Beef Stew
So as my two year anniversary from that trip, I knew I wanted to commemorate with trying a hand at the signature Irish Beef Stew. I mean, I do have a food blog now and all right? Off I went looking up how to make my own stew. Then I remembered trying stew made with Guinness one of the many times I had stew while on the island. And then I knew I had the recipe I wanted.
I found two fellow food bloggers with recipes I wanted to try. The Little Kitchen’s Irish Beef Stew (Slow Cooker) and RecipeTin Eats Irish Beef and Guinness Stew recipes. As I couldn’t decide which one I wanted to try more, I went ahead and meshed the two and see how it turned out.
- 2-2.5 lbs stew beef, beef chuck, brisket, etc. cut into 1-inch pieces
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 2 medium yellow or white onion, chopped
- 3 minced garlic cloves
- 3 large celery stalks
- 3 tbsp flour
- 4 cups worth of baby red potatoes cut into 1/2-inch pieces
- 3 carrots, peeled, cut into 1/2-inch thick pieces
- 2 cups low sodium beef broth
- 2 bay leaves
- 3 sprig thymes
- 1 can of delicious Guinness
- salt and black pepper to taste
- Sprinkle salt and pepper on the beef while heating the oil in a heavy based pot (like a heavy bottom skillet). I used a dutch oven for this step as well.
- Once the skillet is well heated, add beef and brown well all over. Once browned, remove the beef and pot from the heat and lower heat to medium. Place beef on a separate plate for now.
- Return pot to heat and add garlic and onions. Cook until the onions are cooked (a yellow-very very light brown color).
- While onions and garlic cook, mix the flour with the Guinness (make sure the flour mixes well) and set aside.
- Add the Guinness-flour mix then add remaining ingredients and return beef into the pot.
- Add enough water so the beef and veggies are almost fully covered and cover the pot.
- Bring the stew to simmer then lower heat so the stew is bubbling gently. Cook for two hours or until beef is tender (easily falls apart with a fork).
- After two hours, remove the lid then simmer for another 45 minutes or until the sauce as reduced and thickened slightly.
- Skim fat off the surface and adjust salt and petter to taste. Stew is now ready to serve! Remember NOT to serve the lay leaves and thyme unless it is desired.
- The Guinness is obviously optional, but it is what makes this stew the Guinness stew. The finished stew doesn’t have any alcoholic taste, but does retain some of the rich Guinness flavor. If you’d rather not make it with Guinness, try searching for beef irish stew. It’s probably not as easy as just not including the beer ingredient.
- The Little Kitchen’s recipe is actually to do the stew in a crock pot for those that would rather slow cook it overnight or during the day.
This stew fed me for four days! I had it for lunch three times and dinner once. It was glorious. Also, it is true what the tales say. It did taste better the day after. And the one after that and after that one too. The yet another plus side was the leftover Guinness cans we had. Overall, definitely one of my favorite recipes so far and definitely see myself doing it again in the future. Probably hispanic-fying it a bit. My grandma raised me with very veggie-rich soups so kinda excited to add more veggies.
The Guinness gives this stew a very hearty flavor. It’s honestly not that much different than the regular stew, but the difference can be tasted if you have a sensitive palate. The reality of it is that it brings back lots of great memories from my trip to Ireland and is doing for me now what the porridge did to heal my wanderlust soul when we were fresh back from the trip.
To finish off, if you decide to try the stew out, I sure hope you enjoy it as much as I did. Please share your thoughts and comments! Also, if you want to reach out about visiting Ireland, I’d love to share my insights and recommendations!
Enjoy and Happy St. Patrick’s Day!