Worth the Wait: Irish Beef Stew with Guinness

Nothing is more comforting than a bowl of rich beef stew.

I like to make up a batch on Sunday and save the leftovers to eat throughout the week because it reheats beautifully.

This recipe has dark stout in it. The alcohol burns off, but the Guinness adds a delicious depth to the flavor of the stew, making this recipe truly unique.

It can be made up to five days in advance and stored in an airtight container in the fridge. Serve as-is or with a hunk of crusty bread for an extra-hearty meal.

Here’s how to make it:

Irish Beef Stew

Serves 4 to 6


1 1/4 pounds chuck beef stew meat cut into 1 1/2-inch pieces

2 teaspoons salt

1/4 cup olive oil

4 cloves garlic, minced

4 cups beef stock

2 cups water

1 cup Guinness extra stout

1 can tomato paste

1 tablespoon brown sugar

2 sprigs of thyme

1 tablespoon Worcestershire sauce

3 pounds of baby Yukon Gold potatoes, cut in half

1 large onion, chopped

2 carrots, chopped

1/2 teaspoon black pepper

Flat leaf parsley for garnishing


1. Sprinkle a teaspoon of salt over the beef pieces. Heat olive oil in a large (6-8 quart), heavy-bottomed pot over medium-high heat. Pat the meat dry with a paper towel.

2. Add the beef to the pot and cook, without stirring, until the pieces are browned on one side.

3.  Then use tongs to turn the pieces over to brown the other side.  Tip: Work in batches if need be, so you give the meat enough room to brown and not steam.

4. Add the garlic to the pot and sauté with the beef for a few seconds.

5.  Add the onions and continue to sauté for a minute or so.

6. Pour in the beer and cook for 2 to 3 minutes.

7. Then, add in the beef stock, water, tomato paste, sugar, thyme, Worcestershire sauce, and carrots. Stir to combine. Bring mixture to a simmer, and let it simmer for one hour.

8. After an hour, add the potatoes and simmer for another 40 minutes until the beef is tender and potatoes are cooked through.

9. Discard the thyme, and serve garnished with shopped parsley. Enjoy!

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