Ireland is synonymous with both delicious Guinness and hearty stew so why not mix the two together? According to purists, the only acceptable ingredients in a traditional Irish Stew are mutton or lamb, potatoes, onions, and water. Others might accept such items as carrots, turnips, and pearl barley. So although not traditional, Guinness Stout’s slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty beef and vegetable stew a deep, rich flavor. If you can’t find Guinness, substitute another dark beer.
Beef and Guinness Stew Recipe
This stew is served daily in Gilroy’s restaurant at the Guinness Storehouse in Dublin. The recipe below serves 4 people. The stew serves as a great make-ahead meal, since it tastes even better the next day. You could also throw all the ingredients in a crock pot or slow cooker and have it ready for dinner when you come home at the end of the day.
- 200ml Guinness Foreign Extra Stout (roughly one bottle taking in to consideration a couple of sips for the cook)
- 400g or roughly 1 lb of stewing diced beef
- 1 medium onion-diced
- 1 large carrot-diced
- 1 large celery stalk-diced
- 1 large parsnip-diced (wash the skins if you do not plan to peel)
- 1 Liter or 1 Quart of thick beef stock
- Sprigs of fresh rosemary and thyme
- Mashed potatoes for serving
- Stir fry the beef in some oil until browned on all sides.
- Add the vegetables and cook until tender.
- Pour in the Guinness and reduce by half.
- Add the stock and herbs, then simmer, partially covered, for 60 to 90 minutes.
- Serve hot with the mashed potatoes.
You can find many more interesting Guinness recipes on the Guinness Storehouse website.