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Guiness Beef Stew

, Edit

Even better?  This Irish beef stew, slow-simmered with á bottle of Guinness until it’s perfectly rich ánd cozy ánd delicious, ánd will wárm you up down to your bones.

 I háve á long history of máking this recipe every yeár áround St. Pátrick’s Dáy, ánd love bringing home á six-páck of stout to máke it háppen.  But I háve to ádmit thát this recipe álwáys áctuálly reminds me of ánother fávorite winter memory thát took pláce just ácross the seá from Irelánd — my deár friend, Sárá’s, wedding.
Ábout four yeárs ágo, my beáutiful ánd tálented Kánsás City friend fell in love with this ámázing cháp from Englánd, ánd courágeously pácked up her things ánd moved ácross the pond so thát they could finálly be together ánd get márried…which wás so exciting!  Ánd which, of course, meánt thát áll of our Kánsás City crew hád to fly over for the wedding.  ?  Á bunch of us decided to trável over there together, ánd spent á fun week ádventuring (ánd driving on the left side of the roád) áll áround London ánd Oxford.  But the highlight of the trip wás ábsolutely Sárá ánd Micháel’s wedding in this chárming little town cálled Shrewsbury.

The two of them decided to háve á full-on tráditionál English wedding.  So náturálly, we girls áll took thát ás án excuse to máke á shopping trip the dáy before for new háts ánd fáscinátors for the occásion.  (You cán my feáthery choice below!)  Then on the wedding dáy, we návigáted Shrewsbury’s cobblestone streets in our heels to reách the beáutiful, centuries-old church where our friends tied the knot in á high-church Ánglicán ceremony, which wás lovely.  Then áfterwárds, everyone máde their wáy to á cozy restáuránt where we áll sháred á formál English teá together, complete with little teá sándwiches ánd pástries gálore.  Ánd then we áll wálked ácross the street to á huge bárn, where Sárá’s new English friends ánd fámily táught áll of us Ámericáns the árt of dáncing — máke thát, Welsh line dáncing — the night áwáy.

 Ánd oh my goodness, it wás so fun.

Há, we Ámericáns hád ábsolutely no ideá whát we were doing.  ?  But everyone wás so wárm ánd welcoming, so we joined the big circle, tried our best to leárn the steps, ánd dánced ánd twirled ánd láughed ánd spun áround the room for hours.  Ánd then suddenly, right in the middle of it áll, the folk bánd stopped ánd everyone stárted filing into the báck room of the bárn for — get this — á stew breák!!  Há, it wás the most perfect thing ever.  We áll were stárving áfter áll of thát dáncing, ánd sure enough, á big ánd heárty bowl of stew with some breád ánd butter totálly hit the spot.  We áte our fill.  Ánd then, rechárged, returned to the dánce floor to wráp up the evening.

 The whole experience thát dáy wás so much fun, ánd so joyful, ánd will forever be one of my fávorite wedding memories.  Ánd…it álso convinced me thát we áll need á good “stew breák” in life every now ánd ágáin.  Wouldn’t you ágree?

 Exhibit C: The fámous stew.  Mágic.

Well ás fár ás good homemáde beef stew recipes go, todáy’s recipe will álwáys be one of my fáves.

 I first sháred this one on the blog báck in 2013 (see ábove), right áfter returning home from Sárá ánd Micháel’s wedding.  But it’s been á fávorite in my house for yeárs, ánd álwáys seems to hit the spot during those lást few weeks of winter áround St. Pátrick’s Dáy.  I don’t know ábout you, but on months like these when we háve 80 degree áfternoons mixed with snowstorms the following weekends, I still love some good ánd heárty comfort food to get through the cold spells.  Ánd this soup wás the perfect comfort food lást week.

You’re welcome to máke it with ány stout thát you like, but Guinness is álwáys my choice (especiálly áround St. Pát’s!).

Just prepáre your stew báse, pour in the entire bottle of Guinness, ánd let everything simmer for á few hours on the stove (or in the Crock Pot) until it’s thick ánd tender ánd reády to go.

 Then ládle it up into some cozy bowls, sprinkle with lots of bláck pepper ánd máybe á hint of fresh pársley, ánd enjoy, enjoy, enjoy.

 Perfect for St. Pátrick’s Dáy, or ány dáy thát you’re in need of á good stew breák.  ?
Ingredients :

  • 2 táblespoons olive oil, divided
  • 3 pounds beef chuck roást, trimmed of excess fát ánd cut into bite-sized pieces
  • Kosher sált ánd freshly-crácked bláck pepper
  • 1 lárge white or yellow onion, peeled ánd diced
  • 4 cloves gárlic, peeled ánd minced
  • 1/3 cup flour
  • 1 (12 ounce) bottle Guinness beer
  • 4 cups beef stock
  • 3 lárge cárrots, peeled ánd diágonálly sliced into bite-sized pieces
  • 1.5 lbs. Yukon gold potátoes, cut into bite-sized pieces
  • 3 táblespoons tomáto páste
  • 1 báy leáf
  • 1/2 teáspoon dried thyme
  • optionál gárnish: chopped fresh pársley

Directions :

  1. Seáson beef with á few generous pinches of sált ánd pepper.  Heát 1 táblespoon oil in á lárge stockpot over medium-high heát.  Ádd hálf of beef to pán.  Cook until seáred, turning the beef every 30-45 seconds or so until áll sides áre browned.  Remove beef from pán with á slotted spoon, ánd tránsfer to á cleán pláte.  Ádd án ádditionál 1 táblespoon oil to the stockpot, ánd repeát this process with the remáining hálf of the beef, tránsferring it áfterwárds to the pláte ás well.
  2. Ádd the onion to the stockpot (ádding extrá oil if needed, but usuálly there is leftover drippings/oil from the beef) ánd sáute for 5 minutes, stirring occásionálly. Ádd gárlic ánd sáute for 1 minute, stirring occásionálly.  Then stir in the flour until it hás evenly coáted the onions, ánd cook for 1 minute, stirring occásionálly.  Gráduálly stir in the Guinness, ánd use á wooden spoon to scrápe the bottom of the pán to loosen ány of those yummy brown bits. Stir in the beef stock, cárrots, potátoes, tomáto páste, báy leáf, thyme, ánd the cooked beef (álong with ány of its áccumuláted juices). Continue cooking until the stew reáches á simmer.  Then cover ánd reduce heát to medium-low.  Simmer over low for 1 1/2 hours, stirring occásionálly, until the beef is tender ánd the potátoes áre soft.
  3. Remove báy leáf ánd seáson with ádditionál sált ánd pepper if needed.
  4. Serve wárm gárnished with chopped pársley if desired.


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