Whether you make this Irish Beef Stew with Guinness Beer for your St. Patrick’s Day Celebration or just an everyday meal, it’s definitely a must try recipe! With the addition of the Guinness Beer; a dark beer, and red wine, the flavors are rich and delicious!
True story…I’m not a fan of beef, and not a fan of stew…I don’t like Beer and not much of a wine drinker either…and I LOVED this Irish Beef Stew! Serve it with corn bread and you have a meal that will warm your belly!
Doug cooked the stew longer than the original recipe from Simply Recipes, making the meat and vegetables nice and tender and giving the dish a depth of flavors.
- ¼ cup olive oil
- 1 - 1½ pounds beef stew meat, cut into 1 inch chunks
- 6 cloves of garlic, minced
- 2 containers Knorr Homestyle Beef Stock or 6 cups canned beef broth
- 1 cup of Guinness beer or dark beer
- 1 cup of red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 7 cups white potatoes, peeled and cut into ½ inch pieces (about 3 pounds)
- 1 large onion, chopped
- 2 cups carrots, peeled and cut into chunks
- 2 cups celery, cleans and cut into chunks
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- In a large stockpot, heat oil over medium high heat.
- Lightly salt beef stew meat, add meat to the stockpot and brown.
- Drain fat off the meat.
- Add garlic, stock, beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves
- Stir to combine, bring to boil, reduce heat and simmer for 2-3 hours
- Meanwhile, melt butter in large skillet over medium heat. Add potatoes, onion, carrots and celery
- Cook for about 20 minutes or until vegetables are tender, set aside until meat is done.
- Add vegetables to stew, stir to combine and cook for about 30-40 minutes
- Discard bay leaves
- Serve with corn bread if desired
- Store leftover in fridge
Linking to…Gooseberry Patch