In this Guinness stew recipe, a rich beefy gravy-like broth is flavored with Guinness and filled with chunks of tender beef or lamb and veggies. It’s a hearty meal, pure comfort food, that is welcome all year long! Serve it with Irish Soda Bread for dunking!
How to Make Beef Guinness Stew
Stew is a favorite, and a dark rich beer adds a unique and delicious flavor to this version! For lamb, choose cuts that are intended for slow cooking, such as shoulder. Trim away any excess fat before browning. Vegetables – Carrots and potatoes are classic ingredients found in many Irish recipes! Stretch the meal even further with additional vegetables or even frozen mixed vegetables. Broth – While the broth is similar to a traditional beef stew recipe, the addition of Guinness beer adds a unique and delicious flavor. Be sure to scrape up any brown bits in the pan, as they add lots of flavor.
Tips for Perfection
Brown the meat in small batches so it browns. If you overcrowd the pan, the meat will simmer instead of brown. The beer adds flavor to the broth and you will be able to taste the beer in the final stew. Cook the meat on a low and gentle simmer to make it nice and tender. Use baby potatoes or thin-skinned Yukon gold potatoes, they require no peeling and hold their shape nicely. If desired, thawed frozen peas can be stirred in before serving, they do not need to be simmered. We like to thicken the stew with a cornstarch slurry before serving. Mix equal parts cornstarch and water or broth and whisk it a bit at a time into the boiling stew until it thickens to your liking.
What to Serve with Guinness Stew
Serve Guinness beef stew with an equally Irish side of Colcannon (Cabbage and Potatoes), some homemade Irish Soda Bread, and some homemade Honey Butter. Any crusty bread or homemade bread would be great for dipping and sopping up any broth in the bottom of the bowl.
Leftovers
Keep leftover stew in the refrigerator for 4-5 days. Reheat on the stovetop. Freeze portions in freezer bags or in a sealed container for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove. Frozen stew may need to be thickened slightly with cornstarch slurry.
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