Guinness beef stew

  • 4 Servings
  • 15mPrep Time
  • 10mCook Time
  • 25mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : beef stew meat
  • Chef : Sean O’Brien

After shamrocks and leprechauns, the most distinctive icon of Ireland in the world may be a glass of Guinness stout, a rich, dark beer made with roasted, malted barley and hops, topped with a creamy white head.


  • 1/4 cup all-purpose flour
  • Salt and pepper taste
  • 1/2 teaspoon ground red pepper
  • 2 pounds beef stew meat
  • 3 tablespoons olive oil
  • 2 large onions, diced
  • 1 garlic clove, minced
  • 1/4 cup diced tomato
  • 1/4 cup water
  • 1-1/4 cups Guinness stout
  • 2 cups large-diced carrots
  • 1-3/4 cups large-diced russet potatoes
  • 1-1/4 cups frozen green peas, thawed
  • 1 sprig fresh thyme



Season the flour with salt, pepper and red pepper. Toss the meat in 1 tablespoon oil to coat, and then toss in the seasoned flour.

Heat the remaining 2 tablespoons oil in a large dutch oven over medium-high heat and brown the meat on all sides. Reduce the heat and add the onion, garlic, tomatoes and water. Cover and simmer for 5 minutes.

Stir in the Guinness, scraping all the browned bits from the bottom of the pan. Add the carrots, potatoes and thyme. Simmer covered for 2 to 3 hours, until meat is tender.

Stir in the peas until heated through.