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Irish Beef and Guinness Stew Recipe

Irish · Main course · 140 min total

A hearty, rich stew made with tender beef, root vegetables, and Guinness stout, perfect for a cold evening.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 (12 oz) bottle Guinness stout
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 4 large carrots, peeled and cut into chunks
• 3 large potatoes, peeled and cut into chunks
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Toss beef cubes with flour, salt, and pepper. Heat oil in a large pot over medium-high heat and brown beef in batches. Set aside.
2. Reduce heat to medium, add onions and garlic, cook until softened, about 5 minutes.
3. Stir in tomato paste, then pour in Guinness and beef broth, scraping up browned bits. Add thyme and bay leaves.
4. Return beef to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add carrots and potatoes, cover, and simmer for another 45-60 minutes until beef and vegetables are tender.
6. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.

Tips

• For best flavor, make the stew a day ahead and reheat.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Can be frozen for up to 3 months.

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