There’s no greater winter comfort food than a rich, hearty stew. This Irish Beef & Guinness Stew is different from Traditional Irish Beef Stew because the sauce has an incredible flavor from the Guinness beer.
3Whole Carrots, large, peeled and cut into 1/2" thick pieces
3Large Yukon gold potatoes , peeled and sliced 1/2-inch thick
3Sprigs Fresh Thyme
2Dried Bay Leaves
Instructions
Cut the beef into 2-inch chunks. Pat dry (this aids in browning), then sprinkle with salt and pepper.
Heat olive oil in a heavy based pot with a tight-fitting lid or Dutch oven over high heat. Add beef in batches and brown well all over. Remove to a plate and set aside. Repeat with remaining beef batches.
Lower heat to medium. If necessary, add a tablespoon of olive oil and add garlic and onion. Cook for 3 minutes until softened.
Add beef back into the pot then sprinkle with flour and stir to coat.
Add Guinness. [See Note 1].
Mix well to ensure the flour is dissolved. Stir in the tomato paste.
Add beef broth and cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours - the beef will become very tender.
Remove lid, add the potatoes, carrots, and thyme bouquet. Simmer for another 20 minutes. [See Note 2]
Skim any excess fat off the surface. Adjust salt and pepper to taste.
Remove bay leaves and thyme; discard.
Refrigerate any leftovers for up to 7 days or freeze for up to 3 months.
Notes
Guiness has a very distinct flavor which concentrates as it cooks, if you do not care for the flavor of beer, try my Traditional Irish Stew which doesn't contain alcohol.
Yukon Gold potatoes - if you need to substitute use potatoes best suited to boiling like Russet or Idaho potatoes. Waxy potato varieties will not be as good.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition or omission of ingredients will alter the nutritional information. Nutrition percentages are based on a 2000-calorie diet.