Friday Feast ~ Guinness Beef Stew

Guinness

As most of you know, I love Guinness. My first taste of this drink was at a Renaissance Fair many years ago. I was smitten by this dark, luscious beer from the first sip.

Yet, my true taste was when I visited Ireland. It had been a verra long day on the Irish Ferry, and it was the first item I ordered when we went to dinner at a local pub. Let me tell you, Guinness does taste better in Ireland!

I wonder what the Dragon Knights would have thought of this beer.

Do you have any special recipes using Guinness, or ale? If so, please share.

Guinness Beef Stew

2 lbs. boneless beef sirloin, cut into 1-inch cubes

Salt and fresh ground pepper

All purpose flour for dredging

4 tablespoons unsalted butter (I use Kerrygold Irish butter)

¼ cup olive oil

4 medium onions

2 cups low-sodium beef broth

2 cups Guinness stout

6 carrots, peeled and thickly sliced

4 potatoes, peeled and cut into 1-inch pieces

Season the meat with salt and pepper and dredge in flour. In a large stockpot over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5 minutes, or until evenly browned. Remove meat from the pot. Stir in the onions and cook for 3 to 5 minutes, or until soft.

Return all the meat to the pot and add enough of the beef stock and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 60 – 70 minutes. Add the carrots and potatoes, and cook for 30 – 40 minutes, until the vegetables and meat are tender, and the stew has thickened. (To thicken more, mix 2 tablespoons flour with ½ cup of water until smooth. Stir into the stew and cook for 5 minutes longer.)

Ladle into bowls and serve with crusty sourdough bread.

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10 comments


  1. Dianne

    Now all we need is the dill bread and we’ll have a meal fit for a Fenian warrior. This looks easy enough that I can make it. Thank you for bringing a little bit of Ireland to America.

  2. Ann alba

    It is my Favorite Beer. Has to come from the TAP not a CAN but it will do for the Stew.

  3. Liz Evans

    I can’t wait to try this stew recipe, the Guinness is just a added bonus :). Perfect for this cold spell we’re having. Thank you

  4. Vici

    First Guinness for me was pub in London. Definitely better there and when it takes them over 5 minutes to pour. I have a recipe for Guinness beef stew from my cookbook I bought in Ireland. It calls for marinating the beef in the Guinness for at least 3 days…So yummy. I wanted to make after having the best beef stew I’d ever had in pub in Dublin. I asked how they made the beef so tender and he said they marinated in Guinness for a WEEK. 🙂

  5. OMG, that sounds good. I think I’m going to have to make this next weekend!

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