How to Make Irish Beef Stew | Beef and Guinness Stew by Lounging with Lenny

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrients, while parsnips are often less costly.

Peel and cut one carrot into large pieces.

Peel and cut one parsnip into large pieces.

Cut three celery stalks into medium size.

Peel and dice one large onion.

Chop three garlic cloves finely.

Peel and cut two russet potatoes into large pieces and transfer them into a bowl with cold water.

Season two pounds of beef chuck with salt and pepper on both sides.

Preheat the pot to medium-high heat and pour in some vegetable oil.

Sear the beef in batches for approximately two minutes on each side until golden brown, then remove to a sheet pan.

Add more vegetable oil if necessary, then add the diced onion and sauté for about 8 minutes.

Add the carrot, parsnip, celery, and garlic, stirring to combine.

Pour in one cup of Guinness beer, add one tablespoon of tomato paste, and one teaspoon of sugar.

Add fresh thyme, two bay leaves, and a couple of parsley stalks.

Return the beef to the pot and cover with three cups of beef stock, seasoning with salt and pepper.

Cover with a lid and cook on low for one and a half hours, skimming fat if needed.

After one and a half hours, taste and adjust seasoning if needed.

Add the potatoes, cover, and cook for an additional 30 minutes, mashing some potatoes against the side of the pot to thicken the stew.

Remove thyme and bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens