St. Patrick's Day Beef Stew with Guinness Recipe

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13 votes | 8831 views

This is a great Beef Stew adapted from a recipe by Margaret Johnson. We doubled the recipe, used about half the butter, and added plenty of salt and black pepper. We also cooked it about 5 hours ahead of time and let it sit in the pot for another 3 hours after it was done cooking. It was awesome.

Prep time:
Cook time:
Servings: 6 servings
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Ingredients

Cost per serving $2.72 view details

Directions

  1. In a large glass dish, combine 1 cup of the Guinness, mustard, rosemary, and
  2. bay leaves. Add the beef cubes, stir to coat, cover, and refrigerate overnight.
  3. Preheat the oven to 325°F. Drain the meat and discard the marinade. In a
  4. large skillet, heat the oil over medium heat. Brown the meat in batches, 3 to
  5. 5 minutes on each side, then transfer to a large casserole dish. Add the
  6. butter to the skillet, and when it foams, add the onions and cook for 5 minutes, or until browned. Add the celery and carrots and cook, stirring constantly, for 5 minutes, or until tender. Reduce heat to simmer, stir in the flour, and cook for 2 minutes, or until blended. Add the remaining 2 cups Guinness, garlic, salt, and pepper.
  7. Combine the vegetables, meat, and mushrooms,cover, and cook for about 2 hours, or until the meat is tender. Stir
  8. occasionally, and add a little more Guinness if the stew seems dry.
  9. Adjust seasonings and sprinkle with chopped parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 372g
Recipe makes 6 servings
Calories 391  
Calories from Fat 246 63%
Total Fat 27.69g 35%
Saturated Fat 10.9g 44%
Trans Fat 0.03g  
Cholesterol 57mg 19%
Sodium 1013mg 42%
Potassium 712mg 20%
Total Carbs 25.33g 7%
Dietary Fiber 5.0g 17%
Sugars 6.19g 4%
Protein 13.24g 21%
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Reviews

  • Susann34608
    My Great-Grandma would make this dish served on top of egg noodles and Italian garlic bread on the side. Yeah G-ma was Italian and G-pa was Irish, what a fusion.
    • laurel lee
      This Stew was absolutely delicious. It even prompted my husband to say that he should try it at home. The meat was so so tender and the taste had all the criteria for comfort food, but without being overly rich or heavy.

      I think we'll serve it over rice and not wait for next Patty's Day to have it.
      I've cooked/tasted this recipe!
      1 person likes this review
      • Nancy Miyasaki
        This was another great dish that we served at our early St. Patrick's Day dinner. It's very hearty and all the kids and adults loved it.
        I've cooked/tasted this recipe!
        1 person likes this review
        • Yvette Bedrosian
          This stew was great! The meat was so tender and the flavors blended nicely and were so mellow. I'm not as fond of cooked carrots as the rest of my family, so when I make this at home, I'm planning to add only 2 small carrots, and add a couple of potatoes so I have an all in one dish!
          I've cooked/tasted this recipe!
          • Erik Bedrosian
            John, the stew on St. Patrick's Day was AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
            I've cooked/tasted this recipe!
            • Stacey Maupin Torres
              Love the rosemary and mushrooms in this dish! This is a great dish for anytime, but most certainly for St. Patrick's Day.
              • Susan Goodman
                The layout of this recipe is very unprofessional
                I've cooked/tasted this recipe!

                Comments

                • Shalina Silva
                  July 7, 2014
                  I just love beef stews. I like that very thick sauce and sumptuous flavor that makes the stew wonderful to eat. I will try this too!
                  • Nancy Miyasaki
                    March 25, 2009
                    Glad you enjoyed it Alexandra!
                    • ALEXANDRA
                      March 24, 2009
                      Great stew!! We all liked it, thanks John.
                      1 reply
                    • Linda Tay Esposito
                      March 22, 2009
                      I have to try this - and put a piece of puff pastry on top of it and turn it into a pie.

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