This beef stew is made with stout Guinness that adds a deep flavor to the gravy. Serve over mashed potatoes for a St. Patrick’s Day dinner!
When I was in Ireland over 10 years ago, Guinness was available everywhere. It’s brewed in Dublin, so we had to go to a pub and get some while we were there. None of my family really drinks alcohol much, but when in Ireland…. And when we aren’t in Ireland, we make Guinness Beef Stew.
My mom won a trip with her business to Dublin for a few days, so she brought my dad as her guest, and paid for flights for my aunt to go with my sister and me. We went to London and Paris as well, but all fell in love with Dublin. The people were so friendly, the city seemed very clean, and we had a wonderful time.
While I am not a huge fan of beer in general, it does add a lot of flavor to meat and is great in recipes. With St. Patrick’s Day coming up, we decided we needed to make something using the iconic Irish beer. And what’s more Irish than a meal of meat and mashed potatoes with a Guinness gravy?
Even though I don’t drink, Justin does like Guinness. When I said I needed some for the recipe, he made the sacrifice of finishing the others in the pack so they wouldn’t go to waste. I kept reminding him, though, that he couldn’t drink it all because I needed some for the recipe.
Step by Step
In a large skillet, over medium-high heat, warm 2 tbsp of oil. Place the meat in the pan and sprinkle with salt and pepper. Then brown for 5-8 minutes. The meat will not be cooked through. Meanwhile, coarsely chop the onion.
Transfer the meat to a large stockpot then place the onion in the skillet. Cook the onion in the fat from the meat for 5 minutes.
Add the garlic and Guinness to the onions and cook for another 5 minutes.
Stir the onions, garlic, and Guinness into the meat in the stockpot.
Add the carrots and celery and cover with beef broth. Season with sugar, thyme, salt, and pepper.
Set the heat to low and simmer for two hours. Stir occasionally to make sure nothing burns to the bottom.
After two hours, raise the heat to medium-high. In a small bowl, whisk the cornstarch into the water, then pour that into the stew.
Cook another 10-15 minutes to allow the stew to thicken. Meanwhile, make the mashed potatoes according to the directions. Serve the stew over a bed of mashed potatoes.
Originally Published On: March 7, 2019
Last Updated On: March 22, 2020
Guinness Beef Stew with Mashed Potatoes
- 2 tbsp olive oil
- 2 lbs beef stew chunks
- 1 tbsp salt
- 1 tbsp pepper
- 2 onions
- 2 cloves garlic (minced)
- 12 pz Guinness beer
- 3 carrots
- 5 stalks celery
- 3 cups beef broth
- 1 tsp granulated sugar
- 1 tbsp thyme
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 2 cups mashed potatoes
- In a large skillet, over medium-high heat, warm the olive oil
- Add the beef chunks, seasoning generously with salt and pepper
- Brown the meat for 5-8 minutes (the meat will not be cooked through)
- Meanwhile, coarsely chop the onions
- Transfer the meat to a large stockpot
- Place the onions in the skillet with the fat from the meat and saute for about 5 minutes
- Add the garlic and Guinness to the onions and cook for 5 minutes
- Pour everything from the skillet into the stockpot with the meat
- Slice the carrots and celery and add to the stew
- Cover everything with beef broth and season with sugar, thyme, salt, and pepper
- Set the heat to low and simmer for two hours, stirring occasionally to prevent anything from sticking to the bottom of the pan
- After two hours, raise the heat to medium-high
- In a small bowl, whisk the cornstarch and water together and pour it into the stew
- Cook the stew for about 10-15 minutes so it thickens
- Meanwhile, prepare the mashed potatoes according to the directions
- Serve the stew over a bed of warm mashed potatoes
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