Guinness Irish Stew


  • 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
  • 2 tablespoons vegetable oil
  • ¼ cup all-purpose flour
  • 2 pinches salt and ground black pepper, or to taste
  • 2 pinches cayenne pepper
  • ¼ cup vegetable oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, crushed
  • ¼ cup tomato paste
  • 1 teaspoon water, or as needed
  • 3 cups Irish stout beer (such as Guinness®), divided
  • 2 sprigs fresh thyme
  • 4 large potatoes, chopped
  • 2 cups chopped carrot
  • 2 tablespoons chopped fresh parsley


  • Step 1

Toss beef cubes with 2 tablespoons vegetable oil in a bowl.

  • Step 2

Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

  • Step 3

Heat 1/4-cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.

  • Step 4

Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

  • Step 5

Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.

  • Step 6

Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.

  • Step 7

Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Prep:  20 mins

Cook:  3 hrs 15 mins

 Servings: 10







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