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Guinness Stew

by Jamie on March 16, 2011

Post image for Guinness Stew

It’s finally starting to get warmer in Ohio; the leaves and flowers are starting to sprout, and everyone seems to have succumbed to a bad case of spring fever. Every year, it seems as though the spring season is ushered in by St. Patrick’s Day.

I have never quite understood the need to don myself in head to toe green gear and head into jam packed bars to simply rub up against sweaty, intoxicated people and drink enough green beer that my tongue takes on a dismal shade of chartreuse. Although I am not avid fan of this holiday or the spirits that accompany it, I do love all things Irish food.

For sheer respect of these many devoted fans, most of whom aren’t a speck of Irish by the way, it was my thought that I would join in the festivities by creating a fantastic meal to help them soak up all of that green beer. I mean, it is said that I am officially of 1/19 Irish decent, so I needed to do something, right? And, what better pair with St. Patrick’s Day than a hearty Guinness Stew?

Honestly, I can’t stomach the thought of Guinness on it’s own. It reminds me of black tar and the scent of it makes me recoil a bit. However, my mind changed when I used it as an ingredient in this hearty stew recipe containing potatoes, carrots, onions, and succulent beef. The addition of red wine and Guinness created a satisfying meal with vibrant and deep flavors. If you’re not a huge fan of this holiday, but still feel compelled to participate in the hype, this Guinness Stew recipe may just be your pot of gold at the end of a rainbow!


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Guinness Stew

March 16th, 2011

Yield: 8 servings

Ingredients:

2-3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
kosher salt, according to preference
freshly cracked pepper, according to preference
1 large Vidalia onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef stock
1/2 cup red wine
2 tablespoons A1 Steak Sauce
1 (11.2-ounce) bottle Guinness Stout
4-5 carrots, peeled and coarsely chopped
2 large Idaho potatoes, peeled and coarsely chopped
finely chopped fresh flat-leaf parsley

Directions:

1. Heat oil in a Dutch oven over medium-high heat.

2. Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour. 3. Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.

3. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.

4. Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.


{ 23 comments… read them below or add one }

Tracy March 16, 2011 at 6:48 pm

I’m only a little bit Irish myself, but I sure would enjoy this delicious stew! Yum!

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Amanda March 16, 2011 at 7:08 pm

Great looking stew… love the addition of Guiness! And honestly… love that spoon! ;)

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Amber | Bluebonnets & Brownies March 16, 2011 at 7:33 pm

We don’t normally keep stout in the house. I don’t drink beer, and James is a lager man. But I’ve been hoarding recipes that have Guinness in since BlogHer Food with those darn Scharffenberger cupcakes. I think this stew just tipped the scales. I’ve GOT to get to the grocery store!

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Janet March 16, 2011 at 8:02 pm

Your stew is perfection in a bowl! But what caught my eye is that GREEN Dutch oven… It is Beautiful!

Happy St. Patrick’s Day!

Janet

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Katrina March 16, 2011 at 8:25 pm

Stew is the perfect comfort food. Awesome,

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Eat Good 4 Life March 16, 2011 at 8:41 pm

Wow you are on a row with the beer baking/cooking? Not that is bothers me or anything, I actually LOVE IT :-). Great recipes you are having lately. You are killing me :-)

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Stephanie @ The Brunette Foodie March 16, 2011 at 9:39 pm

First, how did I not realize you live in Ohio?!? I went to college outside of Dayton, and my husband is from Cleveland.

Anyway, I can’t drink Guiness either, but it does well in baking and cooking. I’ve never thought to put it in a stew. We won’t be around for St. Patrick’s Day {going on vacation}, but I may need to make this when we get back. It just sounds so good!

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Sylvie @ Gourmande in the Kitchen March 17, 2011 at 7:02 am

I’m so not a beer drinker either and to tell you the truth Guinness has always scared me but everyone seems to love it. Hmm, maybe I’m missing something? Although I think I’d rather have it baked in a cake or in a soup. :-)

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Spike March 17, 2011 at 8:20 am

The stew looks great! Guinness is so fun to cook and bake with.

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rachel March 17, 2011 at 9:29 am

that looks FANTASTIC! And it includes wine and beer? I’m a happy girl

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Feast on the Cheap March 17, 2011 at 5:52 pm

OMG, this looks SOOO good!

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Brenda @ a farmgirl's dabbles March 18, 2011 at 11:21 am

I’m honestly not much for a glass of Guiness, myself. But I do love to cook with it. This sounds wonderful. And beautiful photo!

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Dee D. March 30, 2011 at 8:52 am

That looks so good, and perfect for a cold day in winter! Yum!

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Lynn J April 27, 2011 at 3:51 am

I made this stew a few days back. It is really easy to make and tastes wonderful. Everyone in my family loved it! Now to give the cake a try. :)

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Judy May 21, 2011 at 6:10 am

I’ve got a guinness steak pot on the stove right now! Your images are amazing, they’re sparking off my appetite as I type. Lovely!

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Sarah September 11, 2011 at 10:54 pm

Made this tonight – it was awesome! Thanks for a great recipe!

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Danielle October 12, 2012 at 1:13 pm

I made this stew last weekend! Perfect for when the weather starts getting cold. Extremely filling, and the meat was very tender after simmering for 2 hours. I left the carrots and russet potatoes in large chunks, so after cooking they were still slightly al dente, and perfect. Very filling. Love it, and will make it again, thanks for the great recipe.

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Jamie October 14, 2012 at 2:22 pm

Danielle-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie

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Emily @dishtell.com March 4, 2013 at 1:52 pm

Beautiful photos here, and this is perfect for St. Patrick’s Day. I’m glad I found this blog! Subscribed!

Emily

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Katie J March 19, 2013 at 8:32 pm

Made this for the family tonight. It was delicious!! Thanks so much for the great recipe. :)

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Jacque January 21, 2014 at 10:01 am

I cannot drink wine any longer and I hate to buy a bottle just to use a bit to cook with. Any substitute suggestions? Thanks!

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Jamie February 15, 2014 at 12:43 pm

Jacque-
You could simply eliminate the wine and sub in an additional 1/2 cup of beef stock. I hope this helps.
-Jamie

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Kristen Parillo June 14, 2014 at 8:58 pm

Made this recently with a locally brewed stout and served it with crusty bread… absolutely amazing. We’ve made it a few times now with the only substitution being HP sauce for the A1 with awesome results… great recipe and doubles easily with no problem….

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