Guinness Beef Stew

St. Patrick’s Day is almost here – the one day we all get be Irish – and how lucky we are for that! Ireland is truly a magical land, its history fascinating, its culture unique, and its people remarkable. If you have even a bit of Irish blood running through your veins (I proudly embrace my 6%!), then that is something special! So, in honor of those of us who are Irish, 😉and those who are every March 17, I thought I’d post a few favorite recipes. If you’re thinking about celebrating the holiday at home this year, then this post is for you. This delicious beef stew is Irish comfort food at its best, rich with classic flavors, and of course, Guinness! 🍺☘️

Ingredients

• 2 1/2 Tbsp olive oil
• 2 1/2 lbs boneless beef chuck, trimmed and cut into 1 1/2-2 in. pieces
• 4 cloves garlic, minced
• 2 medium yellow onions, chopped
• 6 slices bacon, chopped
• 3 1/2 Tbsp flour
• 14.9 oz can Guinness Draught beer
• 5 Tbsp tomato paste
• 3 cups chicken broth
• 4 carrots – peeled and cut into 1 in. pieces
• 2 celery stalks – cut into 1 in. pieces
• 1 parsnip – peeled and cut into 1/2 in. pieces (optional)
• 2 bay leaves
• 1 tsp thyme
• 1/4 cup brewed coffee
• 8 baby Yukon gold potatoes – cut in half or quarters

Instructions

1. Heat olive oil in a dutch oven over med-high heat. Pat beef pieces dry with a paper towel and season liberally with salt and pepper.
2. Add beef in a single layer (you will need to cook it in batches) and brown on all sides. Remove beef to a plate, and repeat until all beef is browned.
3. Lower heat to medium, then add chopped onions and garlic. Season with salt and cook 3-4 minutes until softened.
4. Add bacon pieces and cook until crisp. Add flour and stir well to combine, cook about 1 minute.
5. Pour in the Guinness, stirring well to combine and loosen any browned bits from the bottom of the pot. Add tomato paste, broth, carrots, celery, parsnip, bay leaves, thyme and coffee.
6. Return beef to the pot and stir. Bring to a low boil, and reduce heat to low, cover and simmer for 2 hours.
7. Add potatoes and simmer uncovered another 30-40 minutes, until stew has thickened and potatoes are tender.
8. Remove bay leaves, and serve. Add a salad and some brown bread. Grab a pint or two and then try these boozy cupcakes for dessert- Tipsy Leprechaun Cupcakes | The Sunnydaze Diaries Slainte!

A few notes on ingredients:

I adapted the recipe from this one: Guinness Beef Stew (Irish stew reicipe) – The Chunky Chef It was on one of my Pinterest boards for years, and I don’t think I ever made until after we had already been to Ireland. It is a slightly Americanized version – stew in Ireland often uses lamb, which I don’t care for. This recipe also adds bacon, because… bacon.

Parsnips – I’m not sure I’d ever cooked with parsnips until this recipe – they look similar to a white carrot and have a sweet, nutty, and earthy flavor. If you can’t find them, or don’t like them, just substitute an extra carrot.

Coffee – There’s enough going on in this stew that you don’t really taste the small amount of coffee – but it does add a depth of flavor. You can leave it out if you want.

Bread – Almost every meal in Ireland is served with brown bread, and it quickly became a favorite with us! Try The Cheesecake Factory brand’s brown rolls or baguettes for an easy American substitute. Also, splurge on some Irish butter for your bread. Trust me on this! 😉

However you choose to celebrate St. Patrick’s Day this year…

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons
bring the best to you and yours!
-an Irish blessing

Til next time, shine bright friends!
-Dawn 🌻