Posted by: marthabernie | November 12, 2013

By Request – Beef and Guinness Stew

There are variations of this recipe, but this is the one I use, and I got it from the Guinness Storehouse in Dublin.  I don’t think you can get closer to the source than that!  You will have to go online and convert the measurements, unless you have European measures or a food scale that does both types of measurements.


200 ml Guinness stout

400 grams stewing beef, diced

1 medium onion, sliced

1 large carrot, diced

1 large celery stalk, diced

1 large parsnip, diced

1 litre thick beef stock

sprigs of fresh thyme and rosemary

Stir fry the beef, add the vegetables and cook until tender, then pour the Guinness into pot and reduce by half over high het.  Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half, until beef is tender and falls apart.

NOTES:  I put this in the slow cooker and let it cook all afternoon on low most of the time, though I have made it on the stovetop also.  This stew is always better made one day in advance.  Also, I sometimes leave out the celery and parsnip and put in more carrots and onion.  I also sometimes leave out all the vegetables and serve with honey roast carrots and parsnips.  Or with champ, which is creamed mashed potatoes with chopped spring onions.



  1. Thanks! I am going to try it!


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