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Irish Beef Stew with Guinness

The one year I didn’t make this and made a “healthier” version, yeah, had to make it the following weekend. It just didn’t feel like St. Patrick’s Day to myself and my family!

Irish Beef Stew with Guinness

Irish Beef Stew


Prep: 30 minutes

Cook: 2 hours


  • 2 tablespoons olive oil
  • 3 bay leaves
  • 2 lbs beef stew meat, cut into 1 1/2 inch cubes (with some fat left on the  meat)
  • 1 large yellow onion, peeled and cut into 1/4 slices
  • 2 garlic cloves, peeled and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2-3 tablespoons all-purpose flour
  • 3/4 cup beef stock (or use canned)
  • 1/2 cup Guinness stout (must be in can, not bottle)
  • 1 tablespoon parsley, chopped
  • 1/2 lb carrots, sliced into coins
  • salt and black pepper, freshly grounded


  1. Heat your oven to 275˚.
  2. Heat a 6-quart oven proof pot on medium-high heat.  Once it is warmed up, add two tablespoons olive oil and 3 bay leaves.
  3. Cook the bay leaves for a minute then add the stew meat.
  4. Brown the stew meat on both sides on medium-high heat until the sides are brown.
  5. Add the onion and cook for a few minutes until the onions are clear.
  6. Reduce your heat to low.  Add the garlic, thyme, rosemary and flour while stirring with a wooden spoon. (wooden spoon works best to get any flour/meat mixture off of the bottom of the pot and it adds to the flavor!)  Continue to stir until the mixture feels smooth as you stir.
  7. Add the beef stock and Guinness to your stew, stirring until the stew thickens.
  8. Add the remaining ingredients – parsley, carrots, salt and pepper and cover with a lid.
  9. Place the pot with the lid on into the oven for 2 hours. During the two hours, check how it is doing and stir it to help mix in the flavor.
  10. Check if you need more salt and pepper before serving.
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