This Beef and Guinness Stew is a classic Irish comfort dish featuring tender cubed beef slow-cooked in a rich, glossy gravy with root vegetables and mushrooms. It's traditionally served over champ, creamy Irish mashed potatoes that soak up the savory sauce.
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In a large Dutch oven over medium-high heat, sear the cubed beef in batches until well-browned on all sides.
Remove the beef from the pot and set aside.
To the same pot, add the chopped onions, leeks, and a healthy portion of butter. Sauté until softened.
Add the sliced mushrooms and cook for another few minutes until they release their moisture.
Stir in the dried mixed herbs, followed by the all-purpose flour. Cook for one minute, stirring constantly.
Add the tomato puree and stir to combine.
Return the seared beef and any accumulated juices to the pot.
Add the chopped carrots, beef stock pot, and pour in the can of Guinness.
Top up with water until the ingredients are just covered. Stir everything together.
Season with salt, pepper, Worcestershire sauce, and add the bay leaves.
Cover the pot and transfer to a preheated oven. Cook low and slow for 2 hours.
Once cooked, remove the pot from the oven and discard the bay leaves.
Serve the hot stew over mashed potatoes or champ, and garnish with fresh parsley if desired.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Yes. Stews improve with time as flavors develop. Make it 1–2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop or in the oven at 325°F until warmed through.
Use stewing beef or chuck roast, which have enough fat and connective tissue to become tender and flavorful during long, slow cooking.
Yes. Use a dark ale, porter, or stout. Avoid light beers; they won't provide the same depth and richness to the gravy.
Simmer for 2–3 hours until beef is fork-tender. Cooking time depends on heat level and beef size; the meat should break apart easily when tested.
Serve over creamy mashed potatoes, colcannon, egg noodles, or crusty bread. Any starch will soak up the rich gravy.
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