How to Make Irish Stew with Guinness | Rich, Hearty & Traditional

Chop the chuck roast into 1 to 2 inch cubes, removing some fat but not all.

Season the beef with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Chop 4 slices of bacon into 1/2 inch strips.

Chop 3 carrots into 1 inch pieces.

Chop 2 stalks of celery into 1 inch pieces.

Chop 2 medium onions.

In a Dutch oven, brown the bacon on high heat for 3-5 minutes until rendered, then remove and set aside.

Add the seasoned beef to the Dutch oven, ensuring not to overcrowd the pan. Brown on each side for 2-3 minutes, taking about 20 minutes for all batches.

Remove the beef and toss out excess oil from the pan.

Deglaze the pan with 1/2 cup of chicken broth on high heat, scraping the bottom to get all the browned bits.

Add the deglazed liquid to the reserved beef.

Heat the pan again on medium-high and add 1 tablespoon of olive oil.

Add the chopped onions, celery, and carrots, cooking until onions are translucent and slightly colored, about 5-8 minutes.

Add 4 cloves of minced garlic, 4 sprigs of thyme, and an additional 1/2 teaspoon of salt, stirring for 1 minute until fragrant.

Pour in the 14 oz of Guinness and the remaining chicken broth, then add 1/2 cup of tomato paste and 1 teaspoon of sugar. Stir to combine.

Return the beef and bacon to the pot, stir, and bring to a simmer.

Cover with a lid and cook for 2 hours on medium-low heat, stirring every half hour.

For the mashed potatoes, microwave 2 tablespoons of butter, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until warm.

Add the potatoes to a bowl, pour the butter mixture over them, and mash until creamy with some lumps remaining.

Taste and adjust seasoning if necessary.

Remove the sprigs of thyme from the stew before serving.

Serve the Guinness stew with the smashed potatoes.

Equipment Needed

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