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A hearty beef stew with melt in your mouth chunks of beef with man sized pieces of root vegetables all languishing in a tomato and beer gravy. What's to want? Maybe a few slices of "Beer Belly Bread".

There is nothing like a good stew, and the irish really know how to make a good stew.

  2 pounds stewing beef ,  like a bottom or top round
  3 tablespoons oil 
  2 tablespoons flour 
  Salt and freshly ground black pepper to taste
  Pinch of cayenne 
  2 large Spanish onions, coarsely chopped 
  2 garlic cloves, crushed 
  2 tablespoons tomato paste, dissolved in 4 tablespoons water 
  2 oz Guinness Draught
  12 1˝ inch diameter Yukon Gold potatoes,  skin on
  4 largely cut carrots, 2 inch pieces 
  Sprig of fresh thyme 
  Chopped flat leafed parsley, for garnish


1.  Trim the meat of any fat or gristle, and cut into 2inch cubes. 

2.  Toss beef with 1 tablespoon of the oil. 

3.  In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

4.  Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. 

5.  Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook
     gently for 5 minutes. 

6.  Transfer the contents of the skillet to a Dutch oven and pour half of the Guinness into the skillet.  

7.  Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.  Pour over the
     meat, along with the remaining Guinness. 

8.  Add the potatoes,  carrots and thyme. Stir and adjust seasonings. Cover the Dutch oven and simmer
     over low heat, or in a 300°F oven until the meat is tender, 2 to 3 hours.

9.  Garnish the stew with parsley and serve.

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