Guinness and Coffee Irish Beef Stew

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Published March 6, 2020. This post may contain affiliate links. Please read my disclosure policy.

This delicious homemade Irish beef stew recipe is jam-packed with root vegetables, beef stew meat, and herbs that are simmered in a stout beer broth.

'Tis the season full of fish frys, corned beef, and other hearty spring favorites.  In Chicago, it's still always cold in March, so soup is still on the menu.  This Beef Stew is essential for celebrating St. Patrick's Day, but it's also delicious all year round.

Irish Beef Stew

Talk about a meal that will stick to your bones during these cold winters and early spring months.  Irish beef stew is loaded with meat and veggies and is then cooked in seriously the tastiest broth of all time.  It was later expanded upon during hard times in the depression as Mulligan Stew, which has more vegetables added to it.

The rich dark coffee flavor of the Guinness provides so much body and not only complements the soup but also enhances the natural umami flavors that are already in beef.  This one is a game-changer, my friends, so let's get to cooking.

What Kind of Meat Should I Use?

There are several different cuts of meat to use when making this, and it all depends on your budget.  Remember, you aren't eating meat all by itself; you're enjoying it in a flavorful liquid full of vegetables and herbs, so there is no reason to go over the top when selecting your cut of beef.  Here are my favorites for this Guinness Beef Stew and any of the following will work well:

• Top Round
• Sirloin
• Bottom Round
• Ribeye
• Beef Stew Meat

What Does the Beer Do to the Stew?

The Guinness beer in this recipe adds incredible body and flavor to the soup.  Since most stout beers mimic the dark coffee taste, you absolutely will get some of those flavor notes into the soup.  No, you can't get wasted eating this soup, just think of the addition of beer as a complimenting ingredient to help further enhance the flavors.

What Herbs Can I Use?

Since this is a classic Irish recipe, I recommend sticking with herbs that are most often used in Ireland:

• Parsley
• Thyme
• Rosemary
• Sage

All of these would go well into the beef stew, but not all together.  They are all distinctly different in flavor, so my recommendation would be to add parsley and one more on the list to bring about some awesome characteristics.  Also, remember you finish with fresh herbs and start with dry herbs.

How to Make Irish Beef Stew

Follow these brief instructions:

1. Caramelize the onions until brown over low heat in a large pot with oil, about 20 minutes.
2. Next, add in the carrots, turnips, and garlic and sweat over low heat for 5-10 minutes.
3. Remove the vegetables and add the pot back to the burner over medium-high heat with more oil.
4. Add in the meat and brown on all sides, about 4-6 minutes.

5. Pince with the tomato-paste over low heat to help thicken.
6. Add in the Guinness and cook for 1 to 2 minutes or until thick and slightly reduced down.
7. Pour in the stock and simmer over low heat for 45 minutes to tenderize and braise the beef.
8. Add in the sweated vegetables, potatoes, herbs, salt, and pepper and cook for a further 15 minutes or until the potatoes are tender and serve.

How to Make It Thick

There are a few ways to make the soup thick, either with tomato paste or with flour.

• The tomato paste will add some delicious tomato flavor and bring out a lot of natural flavors in the soup.
• The flour acts like a roux and will simply thicken up your soup.

Whether you use either one, you add it in when the beef is browned.  Be sure it is mixed in before adding in the beer, or else there will be unwanted chunks.

If you want it to be extremely thick, make a roux and add it in after the beef is done braising.

Recipe Chef Notes + Tips

How to Reheat: Simply add the desired amount of Irish beef stew to a small pot and cook over low heat until hot.  You can also heat in a microwave save bowl in the microwave until warm.

How to Store: Cover and keep in the refrigerator for up to 5 days.  It will freeze well covered in the freeze for up to 2 months.  Be sure to thaw in the fridge for 1 day before reheating.

After adding in the beer, I mention to reduce it.  This simply means some of the liquid evaporates while becoming more concentrated in flavor.  You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through.

When you "pince" this is a French term which means to brown the paste in beef fat over low heat until it becomes a rust color.  It adds more flavor and helps to thicken.

This serves 12 people, but because of the tremendous storing options, we always freeze the leftovers.

Make it in a Slow Cooker

• Caramelize the onions until brown on the sauté setting on your slow cooker with oil, about 20 minutes.
• Next, add in the carrots, turnips, and garlic and sauté over low heat for 3-5 minutes.
• Remove the vegetables from the crockpot and add in more oil.
• Add in the meat and brown on all sides, about 4-6 minutes.
• Pincé with tomato paste to help thicken.
• Add in the Guinness and cook for 1 to 2 minutes or until thick and slightly reduced down.
• Pour in the stock and add in the sweated vegetables and potatoes and slow cook on low for 6 hours or high for 8 hours or until the meat is tender.
• Finish with herbs, salt, and pepper and serve

More Soup Recipes

• Three Sisters Soup
• Spicy Mexican Stew
• Slow Cooker Lemon Chicken Soup
• Vegetable Beef Soup
• Asian Chicken Noodle Soup

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SaveSaved

Irish Beef Stew Recipe with Guinness

Delicious homemade Irish beef stew recipe that is jam-packed with root vegetables, beef stew meat and herbs that are simmered in a stout beer broth.

Servings: 8

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

• 4 tablespoons oil
• 1 peeled small diced large yellow onion
• 3 peeled medium diced carrots
• 3 peeled medium diced parsnips
• 3 finely minced cloves of garlic
• 1 ½ pounds beef stew meat cut into ½" cubes
• 3 tablespoons tomato paste
• 1 ½ cups Guinness Beer
• 80 ounces beef stock
• 4 peeled medium diced large Yukon or russet potatoes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• sea salt and pepper to taste

• Add 2 tablespoons of olive to a large pot over medium-low heat and cook the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.

• Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender.

• Remove the vegetables from the pot and set aside.

• Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.

• Once the oil begins to lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.

• Stir in the tomato paste until coated and then add in the beer and cook over medium-low heat for 1 to 2 minutes or until thick and slightly reduced in the amount of liquid.

• Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.

• Add the sweated vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.

• Finish with parsley, thyme, salt, and pepper and serve.

Chef Notes:

• How to Reheat: Simply add the desired amount to a small pot and cook over low heat until hot. You can also heat in a microwave save bowl in the microwave until hot.

• How o Store: Cover and keep in the refrigerator for up to 5 days. It will freeze well covered in the freeze for up to 2 months. Be sure to thaw in the refrigerator for 1 day before reheating.

• After adding in the beer, I mention to reduce it. This simply means some of the liquid evaporates while becoming more concentrated in flavor. You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through.

• When you "pince" this is a French term which means to brown the paste in beef fat over low heat until it becomes a rust color. It adds more flavor and helps to thicken.

• This serves 12 people but because of the great storing options, we always freeze the leftovers.

Calories: 354 kcal Carbohydrates: 32 g Protein: 29 g Fat: 12 g Saturated Fat: 2 g Cholesterol: 53 mg Sodium: 735 mg Potassium: 1614 mg Fiber: 6 g Sugar: 7 g Vitamin A: 4130 IU Vitamin C: 28 mg Calcium: 107 mg Iron: 6 mg

Course: dinner, Main

Cuisine: American, irish

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Source: https://www.billyparisi.com/irish-beef-stew-with-guinness-beer/

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