Irish Beef Stew Recipe

Guinness Stout Irish Beef Stew Directions

Preheat Oven.

In a Dutch oven, on medium high heat, heat 1 tablespoon of the oil and saute the onions for 3-4 minutes. Add in the crushed garlic and cook for another 30 seconds.

Remove them from the pot and add the remaining 1 tablespoon of oil to the pan. Quickly brown the stew meat, using small amounts of meat at a time. (over filling the pan with meat, will keep the meat from becoming a perfect golden brown color.

Place all the browned stew meat in the pan. Reduce heat and stir in the flour until all the meat is coated.

Add the beef broth and the Guinness, stirring to mix thoroughly.

Add onions, garlic, carrots, bay leaves, and ground pepper to the pot. Stir to coat all ingredients.

Simmer gently for 1 hour in an uncovered pot, stirring occasionally. (The uncovered pot will allow the Irish stew to thicken.)

Add the chopped prunes to the Guinness stew and continue cooking for 1/2 hour. The gravy will develop a glossy finish.

Remove the bay leaf before serving.
Add salt and pepper to taste.

Irish beef stew makes a delightful Saint Patrick's Day dinner when served with mashed potatoes and garnished with chopped parsley.

You can also serve the famous Guinness Stout Cake for dessert.