Guinness Stew Recipe - A Traditional Taste of Ireland

A hearty, dark and rich stew filled with root vegetables from the old country.

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"Laughter is brightest in the place where the food is." - Irish Proverb

Guinness stew, also known as Irish stew, is a hearty and flavorful dish that is deeply rooted in Irish culinary tradition. It's a slow-cooked stew that typically includes tender chunks of meat, such as beef or lamb, along with root vegetables, all simmered in a rich broth, often featuring Guinness stout as a key ingredient. The dish is a comforting and iconic representation of Irish comfort food.

Irish stew has a long history in Ireland, dating back centuries. Its origins are closely tied to the agricultural practices and ingredients available in the region. Traditionally, Irish stew was a simple dish made by shepherds and rural communities using basic ingredients found on farms, such as potatoes, onions, and cheaper cuts of meat like lamb or mutton.

Over time, variations of Irish stew emerged depending on the region and the ingredients available.

The concept of using stout in the stew, like Guinness, is a more recent development that adds a depth of flavor and richness to the dish. Guinness, being a well-known Irish stout, became a popular addition to the stew, giving it a unique and distinct taste.

The slow-cooking method is an essential aspect of the stew's preparation. Stewing the ingredients over low heat for an extended period allows the flavors to meld, the meat to become tender, and the ingredients to develop a rich and satisfying taste.

Irish stew holds cultural significance in Ireland as a symbol of comfort, sustenance, and communal dining. It's often associated with family gatherings, celebrations, and holidays, and it reflects the values of resourcefulness and making the most of locally available ingredients.

Today, Guinness stew remains a beloved dish both in Ireland and among those who appreciate its hearty flavors and cultural significance. While traditional recipes may vary slightly, the core components of meat, root vegetables, and a rich broth enriched with Guinness stout continue to be hallmarks of this iconic Irish comfort food.

Irish Guiness Stew

Prep time 30 minutes | Cook time 3 hours | Serves 4

Ingredients:

• 2 pounds stewing beef or lamb (such as chuck or round), cut into chunks, bone in works great

• 2 tablespoons oil

• 1 tablespoon of butter

• 1 large onions, chopped

• 2-3 cloves garlic, minced

• 3 large carrots, peeled and sliced

• 2 large potatoes, peeled and chopped

• 1 celery root, cut into pieces

• a handful of thick sliced cabbage

• 2 tablespoons all-purpose flour

• 1 bottle (12 oz) Guinness stout or other stout beer

• 2 cups beef broth

• 2 tablespoon tomato paste

• 1 teaspoon dried thyme

• bay leaves

• Salt and pepper to taste

• Chopped fresh parsley for garnish

Instructions:

1. Brown the Meat:

1. In a large, heavy pot, heat the oil over medium-high heat.

2. Add the chunks of meat and cook until browned on all sides. Remove the beef and set it aside.

2. Sauté the Vegetables:

1. In the same pot, add the chopped onions and sauté until they begin to soften.

2. Add the minced garlic and sauté for about a minute until fragrant.

3. Add your tomato paste

3. Add Flour and Deglaze:

1. Sprinkle the flour over the sautéed vegetables and stir to coat them evenly. Cook for a minute to cook off the raw flour taste.

2. Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom.

4. Simmer the Stew:

1. Return the browned beef to the pot.

2. Add the beef broth, bay leaf and dried thyme

3. Season with salt and pepper to taste.

4. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beef is tender.

5. After 1 hour, add in your celery root, cabbage, potatoes and carrots

5. Serve:

1. Taste and adjust the seasoning if needed.

2. Ladle the stew into bowls and garnish with chopped fresh parsley.

3. Serve with crusty bread or Irish soda bread.

Enjoy your homemade Guinness stew, a delicious and hearty dish perfect for comforting meals!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Western Europe, check out the links my recipes below.

Scandinavia & The British Isles

Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.

Icelandic Kjotsupa | A humble lamb and root vegetable soup.

Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.

Norwegian Farikal | A simple cabbage and mutton hot pot.

Scottish Cullen Skink | A creamy smoked haddock and potato soup.

Swedish Meatballs | A creamy take on traditional Kotbullar.

Welsh Tea Cake | A rich molasses and raisin heavy soda bread.

Western Europe

Austrian Wienerschnitzel | A fried veal cutlet for Vienna

Belgian Stoofvlees | A thick beer infused beef stew.

Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.

Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese

French Boeuf Bourguignon | A rich wine braised beef stew.

Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.

Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.

Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.

Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.

Sammarinese Bustrengo | A semolina based fruit cake.

Spanish Flan | A creamy, eggy dessert.

Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.

Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.

Italian Regional Dishes

Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta

Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.

Venetian Risi E Bisi | A creamy rice and pea dish