Monday, March 17, 2014

Irish {Guinness} Beef Stew

Happy St. Patrick's Day! I love this day because of the numerous interesting things that are associated with it. But mainly because I love all things Irish. What a delightfully interesting culture. When we were in Dublin last year, we had dinner one night at a little pub called O'Reily's (such a typical name) and AJ ordered Guinness beef stew. We're not drinkers so this was the closest we were getting to trying Guinness, which was mandatory because Ireland is the home of Guinness. Well to our surprise, it turned out to be the best stew either of us have ever had. So this year, we decided to try our hand at making a similar stew by getting the recipe off of the Guinness Storehouse website for our St. Patrick's day celebration. We were pleased to find it came out really close to the one in Dublin and that everyone loved the stew. It's definitely a recipe we'll use again and again even when it's not St. Patrick's Day! I hope you'll enjoy this recipe as much as we did. Let me know what you think!

Serves 6
Cook time: 1 1/2 hours

400 ml of Guinness Foreign Extra Stout
2 lbs. diced beef (look stew meat)
2 medium onion, diced
2 carrot, diced
2 celery, diced
2 large, parsnip, diced
9 cups of thick beef stock
Garnish with fresh thyme and rosemary (optional)


  1. Stir fry the beef until all brown.
  2. Add the vegetables and cook till tender.
  3. Pour the GUINNESS® and reduce by half (let the heat evaporate the liquid).
  4. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. It takes a while.
  5. Serve with the champ potato (mashed potatoes with spring onions) and garlic bread. YUM!

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