I know we’re two months away from St. Patrick’s Day but I couldn’t wait. Guinness Beef Stew has been on my mind since the last time we were in Ireland. There’s a pub in Killarney named Murphy’s, which is one of about 10 other pubs named Murphy’s. The one we love has the best Irish breakfast and a phenomenal Guinness Beef Stew. I’ve been on the hunt for a good recipe to take me back, even if it’s just for a moment or two. This pot of stew comes pretty close!
Adapted from a recipe published in the February/March 2013 Cook’s Country magazine, this is a wonderful, hearty and flavorful stew that’s super simple to make. A lot of stew recipes call for the beef to be seared in oil before baking. This recipe skips the browning of the beef but instead is cooked in a Guinness flavored broth, uncovered on a lower temperature. The beef caramelizes and the broth cooks down to a thick, rich gravy with concentrated flavors for a perfectly delicious treat. A good, heavy dutch oven is perfect for making this stew.
We don’t eat a lot of beef these days, so when I want a splurge, this tender and juicy stew completely satisfies.
You may want to serve the stew with some crusty bread for sopping up the gravy. Maybe a cold Guinness on the side too. Turn on the Pandora Irish Music and enjoy your mini-vacation!
If you’re planning a trip to the Emerald Isle, check out some of our posts for tips and recommendations!
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- 4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces.
- salt and fresh ground pepper
- 3 tablespoons vegetable oil
- 2 white onions finely chopped
- 1 1/2 tablespoons tomato paste
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 leaves bay
- 3 cups low-sodium chicken broth
- 1 cup Guinness Draught divided *
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds potatoes peeled and cut into 1-inch pieces
- 1 pound large carrots cut into 1-inch pieces
- 2 tablespoons minced parsley for garnish
- Place the oven rack to lower-middle position and preheat oven to 325 degrees.
- Sprinkle the beef pieces with salt and pepper and set aside.
- Heat the vegetable oil on medium until shimmering. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
- Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
- Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
- Remove from the oven and add the remaining 1/4 cup of Guinness. Serve in bowls garnished with parsley. Season with salt and pepper to taste.
Adapted from a recipe published in the February / March 2013 Cook's Country Magazine.
* Use Guinness Draught in this recipe. Guinness Stout or Foreign Extra leave the broth bitter
I loved skipping the messy searing process and the flavor and tenderness of the beef was fantastic. I would serve this to company any day! I hope you had a wonderful weekend – I can’t believe it’s over already. Happy Monday friends and thanks so much for stopping by!
Tricia
This delightful stew is in my oven right now. Just added the potatoes and carrots. My house smells so good! First time to make this version of stew and I already know it is going to be a favorite. Joined by a pan of hot loaded cornbread and tall glass of sweet iced tea…. yummy!
Oh my goodness Colleen! This all sounds wonderful – cornbread is perfect and of course that sweet tea will be enjoyed. Thanks so much for taking the time to comment and visit! I am so happy you tried the recipe and hope you love it as much as we do. Yeah!
I would like to double this for my guests…any suggestions on how to prepare if doubled?
Perhaps you will need two pots to double this recipe Wendy. If all in one pot, it will also take a very long time to cook. Maybe make two recipes at two different times and re-warm? Hope it turns out great for you.
Can this be made in the crockpot?
Yes I think it would be great! Let me know how it turns out – thanks
I love it. I don’t suppose you deliver?
Haha – no but hope you will give it a try. It’s very easy and really tasty.
I love cooking with Guinness! It creates such a depth of flavor in the dish…. Your stew looks delicious and would be perfect in this cold, wet weather. Ireland is on my bucket list…one of these days it will happen!
I hope you get to go to Ireland Kate – it is lovely and the food is great 🙂 The beers not so bad either 🙂 The best thing about Ireland is the people. They are so sweet and helpful. I also hope you get to make this stew – so delicious!
Love Guiness! Such a great beer. Love this dish, too. I’ve made something similar, but it’s been ages. Just lusting after your version — it looks so good! Terrific recipe and photos — thanks.
It had been a long time since I made stew and I just had to have it. This rainy cold weather inspired me 🙂 Have a great weekend.
Woo hoo! This is perfect for our 9 degree weather! It looks delicious! We lived in Germany and traveled all around, but not to Ireland. I could kick myself for that. 🙂 Love that chuck roast in this and have to give it a try. thanks for the recipe!
I know you would love it Pam – easy to make and so delicious!
I just love how juicy and chunky this stew looks. It’s so ideal for this cold weather we’re FINALLY having over here and this colours are so summery! This is what I want now please!
I hope you get the opportunity to make it Dom – it’s so richly satisfying! Thanks for stopping by and stay warm!
Hi Tricia, what a wonderful hearty stew, my carnivore husband would love, love this!
We don’t eat meat very often but this is a good recipe for a splurge 🙂 Thanks!
That looks like a perfect bowl of beef stew. I bet it just transported you right back to Ireland. : ) And I also love not needing to brown the meat!
Hey Monica – I love a good bowl of stew and this is it! Have a great week 🙂
Wonderful colour and amazing flavour, Tricia.
Thanks Angie!
Now this is the way beef stew is supposed to look and on a 16 degree morning it seems like the ideal meal for the weather. Nice job Tricia and as a fan of Guinness, I know I would love it.
This has your name written all over it Larry! Hope you warmed up a bit 🙂
What a good looking stew. It looks delicious, just right for a rainy day.
Thanks Gerlinde -it is perfect for a cold rainy day 🙂 Have a love week!
This is worthy of a splurge, for sure! I can just imagine the aroma of this cooking on a cold and snowy Saturday afternoon- maybe we’ll have one soon and I’ll give it a try! 🙂
Yes it is Betty! Grilled beef tenderloin would be good too – but this is perfect for cold rainy weather. Have a great week!
You’ve got my mouth watering Tricia! I love the idea that you don’t have to brown the beef, I hate all that effort and mess, and what amazes me is how deep and rich it looks, I can’t wait to try this!
Thanks Sue – Not browning the meat really worked – it is very tender and delicious 🙂 Happy Monday!
My very Irish husband would love this any day of the week! Love the no searing, too. The beef must be wonderfully flavourful and moist!
I would love to know what your Irish husband thinks about this recipe Jennifer – it is tasty!
Oh yum! Just the colors alone in this dish are magnificent! And I love that you don’t have to brown the beef, I hate the mess that it makes :). I’m going to pretend I’m in Ireland!
Thanks Chris 🙂 I hate the mess too – so this really appealed to me. It came together easily and is so delicious. Happy Monday!