Beef and Guinness Stew for St. Patrick’s Day

Beef and Guinness Stew is delicious for St. Patrick’s Day, and is even better if you make it a few days in advance, and let it sit in the fridge.

Beef and Guinness Stew

This is the receipt that led my husband and me to his unknown family in Dublin, a few years back.

My husband and I went to England, as he was touring and speaking there, and we popped over to Dublin for a few days to see if we could meet some of his family. His parents were both born and raised in Dublin.

It was a trip of a lifetime, as we got to meet aunts, uncles, and cousins that Paul had never met, and reconnect with a few that he had.

The receipt, however, is how we found his Dad’s side of the family. It was un-decipherable here, until the concierge was able to help us. We looked up the address, got on a bus to Kimage, and the adventure began.

I could write many posts on our fabulous time in Ireland, but today I’m sharing a fantastic recipe that I just pulled out of an old Irish cookbook I’ve had laying around, Irish Traditional Cooking by Darina Allen. If you’re entertaining this week, or just want something deliciously different for your family – make the following recipe, with this secret ingredient!

The pages fell open to the Beef and Guinness Stew, and as the Irish would say:

The believer is happy, the doubter is wise. -Irish Proverb

Which to me meant – MAKE THIS RECIPE! :) I didn’t doubt it for a second. :) It’s even better if you make it a few days in advance, and let it sit in the fridge. The book calls it a “wonderful gutsy stew.”

Beef and Guinness Stew.

Gather the ingredients.

Tenderize the meat. I always use either parchment paper or plastic wrap so I don’t get spattered!

If you don’t have a good food processor, it’s really the secret to QUICK meals, when you use a lot of veggies and herbs. Mine is from KitchenAid.

The flavor comes from the sweet carrots and onions. So get chopping away!

Pull out your favorite cookware.

And put it all together, with fresh herbs on top.

And we are not a bit sad that there are no potatoes, although if the boys were home from college, I’d be “stretching the meal” by adding some. You can also serve it with plain boiled potatoes (the Irish way!)

ENJOY and if you make it next week, let me know!

Do you have a twist on stew that you can share?

Beef and Guinness Stew
Print Recipe
4.5 from 2 votes

Beef and Guinness Stew

Incredible St. Patrick’s Day meal. Adapted from Traditional Cooking by Darina Allen.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6


  • 2 lbs. lean stewing beef
  • 3 T. oil
  • 2 T. flour
  • 1/4 tsp. cayenne pepper
  • Salt and pepper
  • 3 large onions coarsely chopped
  • 2 large garlic cloves crushed
  • 1 small can tomato paste dissolved in 1 can of water
  • 1 1/4 cups Guinness beer
  • 4-5 carrots cut into chunks
  • sprigs of thyme


  • Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. You can also buy the stew meat already cut into this size and trimmed.
  • Season the flour with salt, freshly ground pepper and cayenne. Toss the meat in this mixture.
  • Heat the remaining 2 T. oil in a wide frying pan over a high heat. Brown the meat on all sides.
  • Add the onions, crushed garlic and tomato puree/water to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a baking pan or Dutch oven.
  • Pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with the remaining Guinness.
  • Add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole/Dutch oven and simmer very gently until the meat is tender, about 3 hours.
  • The stew may be cooked on top of the stove or in a low oven at 300. Taste and adjust the seasoning if needed.

Want to know more about Guinness?: This is Ireland’s famous black stout, and has been brewed in Dublin since 1759. It has a very special place in Irish life. They used to call the pint the ‘liquid food.’ Nowadays the ‘liquid food’ is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat, and imparting its distinctive malty flavor to any dish.

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23 comments on “Beef and Guinness Stew for St. Patrick’s Day”

  1. Trying this recipe for the first time today and it is incredibly easy!!  Not to mention, my entire house smells amazing!! Can’t wait to taste it!!

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  8. Where can I get this ingredient, or can I use the beer?

  9. Guinness beef stew is one of my favorite meals. Gorgeous.

  10. I made your recipe this week and loved it! Thanks for sharing. I also tried your superfood salad and am now hooked!

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  12. Oh, how I’d love to visit Ireland! What a gorgeous stew – I especially like beers and ales and such for stews and braising.

  13. This sounds absolutely wonderful! And I love that you had the chance to spend time in Dublin — such a beautiful place! :)

  14. I have to make this, looks perfect for St. Patty’s Day, and what a great adventure meeting your in-laws!

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  16. I love Darina Allen! And, not-coincidentally, Guinness :) I met my husband in Dublin, and I miss the deep and hearty Guinness stews I’ve had over there. Something about the Irish air makes things taste better, don’t you think?

  17. Sounds like an amazing trip and I love the wonderful meal that reminds you of it all. Guinness adds such great complexity to food!

  18. This is the most perfect, delicious stew. My husband loves Guinness!

  19. Guinness is one of all time favorite beers – usually my beer of choice when out at a bar! Love it’s flavor & love it in this stew! Your photos look so delicious Sandy! Love all the color.

  20. I just got my Irish cookbook out to explore some St. Paddy’s recipes. This looks marvelous and I’d love to hear more about your trip to Ireland.

  21. Looks beautiful, Sandy!! I love Guinness in beef stew!

  22. I might have to make this over the weekend. Totally drooling over these flavors!

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