Irish Stew with Guinness

From the Navigator’s Kitchen

12.01.2019, Mola Mola




o   1 cup (250ml) homemade meat or chicken stock or low-sodium broth

o   2 tablespoons (30ml) vegetable oil

o   3 pounds (1.25kg) whole boneless beef chuck roast

o   Salt and freshly ground black pepper

o   1/2 pounds carrots (250g; about 2 large carrots) peeled and cut into large dice

o   1/2 pound yellow onions (250g; about 2 medium), cut into large dice

o   4 medium cloves garlic, lightly crushed

o   2 (15-ounce) cans Guinness Draught beer (900ml)

o   1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

o   1 tablespoon (15ml) Worcestershire sauce

o   ½ pound small waxy potatoes (250g; about 20), such as baby Yukon Golds

o   Flat-leaf parsley, chopped, for garnish



·      Preheat oven to 300°F.

·      In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat. Season cubed 2 inch chunks of beef with salt and pepper and add to Dutch oven. Cook, mixing occasionally, until beef is well browned, about 10 minutes.

·      Add diced carrots, cubed onions and garlic to Dutch oven and cook, mixing occasionally, until lightly browned, about 5 minutes.

·      Add stock, Guinness and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer.

·      Add potatoes and bouquet garnis.

·      Transfer to oven, cover with lid and cook for 2 hours, stirring every 30 minutes.

·      Continue to cook until beef and potatoes are tender, removing lid for last 20 minutes.

·      Remove stew from oven.

·      Discard the bouquet garnis.

·      Allow to cool slightly before serving, then serve topped with chopped parsley.


Bon appetite…

Irish Stew with Guinness
Irish Stew with Guinness
Irish Stew with Guinness

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