Guinness® beef stew

    Guinness® beef stew


    55 people made this

    About this recipe: A stew of meat, potatoes and Guinness® - what could be better? Feel free to add carrots and other vegetables.

    Serves: 4 

    • 1 onion, chopped
    • 900g beef stewing steak
    • 750ml Guinness®
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 4 medium potatoes
    • 1/2 teaspoon black pepper

    Prep:15min  ›  Cook:2hr15min  ›  Ready in:2hr30min 

    1. Cut two of the potatoes into slices, and the other two into quarters. (The sliced potatoes break down and thicken the stew.)
    2. Put a casserole over medium-high heat. Pour in the olive oil. When the olive oil is hot, add the onion, garlic, salt and pepper. Cook the onions and garlic until soft, about six minutes.
    3. Add the Guinness®, beef and potatoes to the pot. Raise the heat to high. When the whole mess of goodness begins to boil, lower the heat to low/simmer and cover the pot.
    4. Simmer the stew for two hours, stirring every once in a while. About 10 minutes before it's done, taste it and add more salt and pepper if you like.
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    Reviews in English (30)


    Added some chopped turnips and carrots and garnished with parsley. Everyone loved it - will be making again  -  10 Nov 2011


    So easy to make and very, very tender. I made it in a casserole pot and let it simmer for two hours. As suggested, I added carrots and parsnips.  -  10 Nov 2011


    Great recipe. I made a few modifications: I recommend making sure you use stout, since the tab thing in the draft can change the soup a bit. Also, since the beer can leave a bit of a bitter aftertaste, throw in some finely chopped prunes (about 1/4 cup or less); they will dissolve but will take away the bitterness and add another layer to the stew.  -  11 Oct 2010  (Review from Allrecipes US | Canada)

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