A delicious and hearty beef stew with garlic, stock, Guinness beer, red wine, potatoes, carrots, and onions that takes its inspiration from Irish cuisine.
This specific stew contains all of the traditional trimmings of a good Irish stew, including beef, stock, and lots of root vegetables. Additionally, some Guinness extra stout has been added for its malty taste as well as some Irish authenticity.
There is a rather extensive list of components for this stew, despite the fact that its preparation is not very challenging. You will need stew beef, but if you’d rather use lamb, you may replace it instead. After the stew has finished simmering, remove the bay leaves and thyme sprigs, and sprinkle chopped fresh parsley over the top before serving!


⅔ Cup.Of all-purpose flour.

1 Tsp.Of salt.

½ Tsp.Of black pepper.

3 lbs.Of beef stew meat.

2 Tsp.Of olive oil.

1 Tbsp.Of softened butter.

A medium chopped yellow onion.

4 chopped garlic cloves.

1 Cup.Of stout beer.

4 Cups.Of beef broth.

¼ Cup.Of tomato paste.

1 Tbsp.Of Worcestershire sauce

2 lbs.Of small yellow potatoes – chopped.

2 bay leaves.

3 large chopped carrots.

Chopped celery.

2 sprigs.Of fresh thyme.


Step 1

Place the flour, one teaspoon of salt, and one-half teaspoon of pepper into a Ziploc bag and mix well. After adding the stew meat to the bag, give it a good shake to evenly distribute the flour mixture throughout the meat chunks.

Step 2

Warm the olive oil in a large stockpot or Dutch oven set over a medium heat setting. Cook the beef until it is browned on both sides, working in batches and adding more oil as required. After it has been browned, remove the steak from the pan.

Step 3

After adding the butter and the onion to the pan, continue to cook for approximately four minutes, or until the onion is tender. Add the garlic to the onions and sauté it for about a minute, or until the garlic becomes aromatic.

Step 4

After adding the beer to the onions and stirring the mixture, scrape the bottom of the saucepan to ensure that it is clean. Place the meat that has been browned into the pan and then add the beef broth, tomato paste, Worcestershire sauce, potatoes, and bay leaves. Bring the mixture to a boil.

Step 5

Cover the pot and bring the stew to a low simmer over the course of approximately an hour and a half, stirring it periodically.

Step 6

To the stew, add the chopped carrots, celery, and thyme. Cover the pot and continue to cook the stew over low heat for another 45 minutes, or until the veggies are tender and the meat is cooked through. If required, add more liquid throughout the cooking process.

Step 7

Take off the bay leaves and thyme, then season with salt and pepper according to your preference.

Step 8

If preferred, serve with fresh chopped parsley on top as a garnish.

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