Among Ireland’s most iconic pub foods, this rich and robust Irish Beef and Guinness Stew will make your taste buds sing and have you begging for seconds!
Prep Time:30 min
Cook Time:6 hrs
Total Time:6 hrs 30 min
2 Lbs. Beef Chuck, cubed (purchasing 3 lbs of beef chuck will result in approx. 2 lbs. when all trimmed, cut up and cubed)
flour for coating
3–4 Organic Carrots, washed, peeled and chopped
2–3 Stalks Organic Celery, washed and diced (approx. 2 cups)
2 Organic Onions, peeled and cut (approx. 2 cups)
8 oz. Organic Mushrooms, sliced
3–4 Cloves Organic Garlic, minced
1/2 Cup Semi dry red wine
2 1/2 Cups Beef Broth
1 bottle Guinness Extra Stout beer
2 teaspoons Worcestershire sauce
4 oz. Tomato Paste
1 Bay Leaf
3 Sprigs Fresh Thyme
1/4 Cup Organic Parsley, chopped
1 teaspoon Allspice
1–2 Tablespoons Cornstarch (or arrowroot powder)
Optional: 5 Organic Red Potatoes, washed and cut up into cubes (approx. 4 cups)
Wash, prep and cut up all the veggies. Place the carrots, mushrooms and celery in the crockpot.
Trim off the fat from the meat and cut into large bite size pieces. Season the meat generously with salt and pepper on all sides. Set aside.
Heat up a large skillet (preferably cast iron) over high heat until hot. Add approx. 1-2 Tablespoons of oil. Let the skillet get VERY HOT. We want to SEAR the meat and brown it quickly without cooking it through.
Sprinkle some flour on to the beef (or use a Ziploc bag to coat) and place enough of the beef into the pan that it is not crowded. Flip after approx. 3-4 minutes or until the beef is nice and browned. Continue on all sides, putting it in the crockpot. Continue until all the beef has been browned.
Next, add the onions to the pan (add a little oil if necessary) and season again with salt and pepper. Cook approx. 4-5 minutes – or until the onions get a nice charred color on the edges. Add the garlic. Cook another minute more. Add this to the crockpot.
To deglaze the pan, add the wine and the Guinness scrape up any bits left of the bottom. Add to the crockpot.
Lastly, combine the broth, Worcestershire sauce and tomato paste in a measuring cup or bowl. Stir to combine and add to the crockpot.
Add the spices (bay leaf, thyme, parsley and allspice) to the crockpot – give it all a good stir.
Cover and cook on HIGH for 3 hours.
After 3 hours, stir the stew and turn the crockpot to LOW and ADD THE POTATOES IF DESIRED. Continue cooking another 3-4 hours.
About 1 hour prior to serving, scoop out about 1/2 cup of the hot liquid and whisk in the cornstarch (or arrowroot). Add it back to the stew and gently stir. The more cornstarch you add, the thicker the stew will become. Also taste for seasonings and adjust at this point.
The addition of red potatoes is listed as optional because I have found that my family prefers beef stew served over mashed potatoes. If you prefer the potatoes IN the stew add them in Step 10.
All nutritional information is approximate.
Cal 355; Fat 9.8 gr; Chol 98.3 gr; Sodium 441 mg; Carbs 23.6; Fiber 4.0 gr; Sugar 3.3 gr; Protein 33.7 gr