Guinness Beef Stew

Saint Patrick’s Day is tomorrow. For this occasion, I wanted to offer you a recipe inspired by the Irish stew, the Irish stew. Beef, small vegetables and especially Guinness make up this dish.
Cooking is long, but this should not be seen as a constraint. On very low heat, all you need is a quick glance from time to time. The rest of the preparation is very simple and very quick.

During this long cooking, the aromas will mingle, the beer will lose its bitterness and the meat will become super tender.

Guinness Beef Stew:

1 kg of beef (to simmer)
1 large onion
2 stalks of celery
3 cloves of garlic
3 nice carrots
1 tbsp flour
1 tbsp tomato puree (1 small can)
250ml Guinness
250ml beef stock
500g potatoes
1 cup peas (frozen)
butter
salt pepper

Slice the onion, finely chop the celery and finely chop the garlic.
Cut the carrots into pieces.

Melt a piece of butter in a casserole.
Brown the pieces of meat on all sides over high heat.
Remove the browned pieces of beef from the casserole.

Replace the onion and sauté for a few minutes.
Add the celery and continue cooking.
Add garlic and carrots.

Add the flour and mix.
Add the tomato puree, then the Guinness.
Return the meat pieces to the pan.
Cover with broth. Season.

Cover the pot and bring to a boil. Simmer over very low heat for 3 to 3.5 hours.

Add the cubed potatoes and the peas about 1 hour 30 minutes before the end of cooking.
If you think it’s a bit lacking in liquid, add broth.

Serve hot.

To finish: like all dishes of this style, this stew reheats very well. It can therefore be prepared the day before.


For dessert, let’s stay in Ireland with a irish coffee.
Or, a Guinness chocolate bundt cake. This cake is delicious!

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