St Patricks Guinness Stew (Printable version)
Comforting Irish stew with beef, mushrooms, and herbs. Perfect for St Patricks Day gatherings.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 3 large carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 large potatoes, peeled and cut into chunks
07 - 9 oz mushrooms, quartered
08 - 1 parsnip, peeled and chopped (optional)
→ Protein
09 - 1.75 lbs stewing beef (or use plant-based protein for a vegetarian version)
→ Liquids
10 - 1 2/3 cups non-alcoholic stout (use an alcohol-free Guinness-style beer)
11 - 2 cups beef or vegetable stock
12 - 2 tablespoons tomato paste
→ Flavorings & Herbs
13 - 2 teaspoons Worcestershire sauce (ensure alcohol-free/vegan if needed)
14 - 2 teaspoons brown sugar
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 2 bay leaves
18 - Salt and freshly ground black pepper, to taste
→ Thickener
19 - 2 tablespoons all-purpose flour
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Pat beef pieces dry and season with salt and pepper. Sear beef in batches until browned on all sides. Remove and set aside. (Skip for vegetarian version or brown plant-based protein as needed.)
03 - Add onion, carrots, celery, and parsnip (if using) to the pot. Sauté for 5 minutes until softened, stirring occasionally.
04 - Stir in garlic and mushrooms; cook for another 2 minutes.
05 - Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Add tomato paste, brown sugar, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well.
07 - Return beef to the pot. Pour in the alcohol-free stout and stock, scraping up any browned bits from the bottom.
08 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
09 - Add potatoes. Continue simmering, covered, for another 30–40 minutes until beef is tender and potatoes are cooked through.
10 - Discard bay leaves. Adjust seasoning with salt and pepper. For a thicker stew, uncover and simmer for 10–15 minutes more.
11 - Serve hot, garnished with fresh parsley if desired.
# Expert advice:
01 -
- The alcohol-free stout creates the same velvety depth without the buzz, so everyone can enjoy seconds
- Everything simmers in one pot, leaving you with more time to gather around the table and less time at the sink
02 -
- Dont rush the searing step, as those browned bits on the bottom of the pot are pure gold and dissolve into the stout to create depth
- If you cannot find alcohol-free stout, combine equal parts dark malt beverage with strongly brewed black tea for a similar effect
03 -
- Pat your meat completely dry before searing, as wet beef will steam instead of develop that flavorful crust
- Let the stew rest for 10 minutes off the heat before serving to allow the flavors to settle and the sauce to thicken slightly