This weeks featured recipe comes from my time in Ireland. Guinness Beef Stew has been around for along time – and with good reason – its delicious! I first discovered it at the Guinness Storehouse in Dublin, and vowed that it would be my new “go-to” recipe to bring back memories of the rolling Irish countryside, and all the wonders it has to offer.
“I know – it’s a bit cliché – you wouldn’t think I would rave about something I ate at a huge tourist spot, but low and behold, that stew was incredible!”
Lovely Day for a Guinness
During our visit to the Guinness Storehouse in Dublin we checked out the brewing relics, and learned how Guinness is produced and shipped around the world. Then, we headed to Gilroy’s Bar on the 5th floor in need of two things: a cold Smithwicks draft and something acceptable to eat (notice I said “acceptable”).
We got the attention of the bartender and proceeded to order two beers, one Guinness Beef Stew, and a Pulled Pork Sandwich. We had intended to share the dishes, but it quickly became obvious that I wasn’t going to be sharing the stew with anyone other than my own tummy.
Since then, I have random cravings for a taste of that Guinness Beef Stew, which started to drive me crazy when the temperature dropped. So, about a week ago I was in need of a reminder of that wonderful day – spent with a special person – and the comfort food that went along with the experience. I started digging around for the perfect recipe (I found several), and got cooking. In the end, I created the below recipe for Guinness Beef Stew, resulting in several rave reviews (insert a pat on the back for a job well done).
I also used this as an excuse to buy myself a lovely enameled, cast iron, Dutch oven. I am loving this addition to my kitchen, and plan on using it a lot in the future.
Enough chatter, let’s get down to cooking Guinness Beef Stew…
Guinness Beef Stew Recipe
Easy to make Irish comfort food. An excellent, hearty stew, good for anytime of year.
Heat your pot on medium-high heat until you can feel the heat radiating on your palm, about 6 inches from the bottom of the pot.
When your pot is hot, add the oil and the diced stewing beef.
Sauté the beef for about 2-3 minutes to seal the outside. You should do this step to give depth of flavor to your stew. Skipping this step may result in your stew lacking a hearty, deep flavor.
Add in the onion, celery, carrot and parsnip. Allow them to sweat for a few minutes, add some more salt and pepper to the pot as you stir.
Add the herbs, Guinness, and beef stock. I allow this to come up to a simmer before covering the pot, but that is my personal preference.
Place the covering on your pot, then set your timer for 1 hour. I check the stew at the 1 hour mark to check the taste. If needed, add some salt and pepper at this time and continue to simmer for another 10-15 minutes.
After a total of 1 hour and 15 minutes, remove the pot from the heat and allow the stew to cool before placing it in the refrigerator.
Serve the stew hot, with Champ Potatoes on top. Enjoy!
Make the stew a day before you intend to serve for the best flavor profiles.
Once done serving you can use mason jars to store the left-overs. I like the mason jars because they are a good portion, and make for easy dinner when I’m being lazy and don’t want to cook.
Make sure you use Guinness Extra Stout, and not one of their other brews. It can be almost impossible to find Foreign Extra Stout in the US due to the brewing process and transportation times, but the Extra Stout we get in the states will do well in this recipe.
If you don’t have a lid for your stock pot you can make one from parchment paper.