Sep 26, 2012

Beef and Guinness Stew

   I bet Irish cuisine dishes will be incredibly popular among the members of my family this winter. The weather forecast predicts freezing weather with strong winds and heavy snowstorm. Brrrrr....I'm shivering from only the thought of it!
   Why Irish cuisine? For its copious and comforting dishes made from plain products which you can easily find in every supermarket. Nothing can be better. No doubt.

Beef and Guinness Stew

   I've decided to prepare for the cold season beforehand and started with Beef and Guinness Stew. It is said that beef stewed in Guinness is very tender and becomes more delicious next day. And it is the absolute truth! I must say that it will take several hours to cook this stew. But it is worth waiting! Tender beef with fine Guinness flavor is a real comforting meal. Don't forget about the garnish. Potatoes or buckwheat will be the best.

Beef and Guinness Stew
(inspired here)

Preparation: 15 min.
Process: 3 hours. Yield 6.


2 prounds lean stewing beef
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
2 onions, chopped
1 clove garlic, chopped
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 bottles Guinness
3/4 cup carrots, cut into chunks
1 sprig thyme
parsley, chopped finely to garnish


1. Trim the meat of any fat or gristle, cut into 2-inch cubes and toss them in a bowl with 1 tablespoon oil.
2. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in this mixture.
3. Heat the remaining oil or dripping in a wide skillet on high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato paste to the pan, cover, and cook gently for about 5 minutes.
4. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
5. Pour onto the meat in the casserole with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
6. Cover with the lid of the casserole and simmer very gently until the meat is tender— 2-3 hours. The stew may be cooked on top of the stove or in a low oven at 300ºF.
7. Taste and correct the seasoning. Scatter with lots of chopped parsley and serve with buckwheat or plain boiled potatoes.



  1. That looks so, so fantastic! Wonderful for colder weather but looks so delicious that I think I'd happily eat it on a warm day too.

    1. Thank you so much! Yeah, it is delicious ever.

  2. I love the idea of beer in stew!

    1. Thank you a lot! It is a really good idea. Irish people are a good judge of it!

  3. We made this stew and unfortunately we found it to be bland. We found that the broth didn't stick to the meat/veggies enough. It would have needed something to make the broth thicker and more flavorful.

    1. That's a pity! To be honest, I have no idea about the reason of it. Mine one was thick. Did you use all ingredients?


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