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Guinness Stew

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Guinness Stew

Lisa
The Cook
6 Servings
14 Ingredients
8 Comments

The aroma of this hearty Irish stew is certain to make your mouth water, be prepared to indulge in this, the perfect St. Patty's Day Feast!

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6 Servings
14 Ingredients
8 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 3 cups dice Onion, Red
  • 1 ½ teaspoons mince Garlic, Cloves
  • 2 tablespoons Butter
  • 1 cup dice Carrot
  • 1 cup dice Celery
  • 1 ⅛ cups slice Mushrooms
  • 2 ½ pounds Beef Brisket, Cubed
  • 1 tablespoon chop Rosemary, Fresh
  • ¼ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 16 fluid ounces Beer, Lager
  • 3 tablespoons Flour, All-Purpose
  • 1 cup Water

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In an oven proof pan, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In an oven proof pan, heat olive oil over medium heat.
  2. Add onions and cook for 10 minutes.
  3. Add in garlic, butter, carrots, celery and mushrooms and cook for a couple of minutes.
  4. Add in beef cubes, rosemary, salt and pepper.
  5. Cook for 3-4 minutes.
  6. Pour in beer, flour and water.
  7. Bring to simmer and cover.
  8. Place in oven at 375F for 1.5 hours.
  9. Stir and continue cooking for another 1 hour.

Categories

traditional, fall, winter, spring, egg-free, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

traditional, fall, winter, spring, egg-free, soup/stew/chili, soy-free, fish-free, shellfish-free

8 Comments

Join the discussion

  1. This sounds amazing. My youngest son’s half birthday is on St. Patrick’s day, so we always make sure to celebrate. This may just be the right meal to have. I want to “cook ahead” for Saturday as I will just be getting back from the Hearts at Home conference.

    1. Morgan-
      I personally haven’t tried to crock pot, but with the slow cooking over the 2 1/2 hours, I don’t see why you couldn’t try. Just note that the meat isn’t fully cooked when you begin the cooking process, so make sure that it is cooked through and tender before you serve. Let me know how it turns out if you do go the crock pot route!
      Lisa

  3. This sounds yummy! But are the measurements right? 3 whole red onions seems like so much, and only 4 mushrooms seems like so little in comparison. But maybe I just need to roll with it… 😉

    1. Libby-
      The red onions really cook down and they aren’t super overpowering. Depending on the size, of course. If you are worried – just use a smaller onion or cut down to 2.
      Enjoy! And Happy St. Pats!
      Lisa

  4. Hi,I’m making this but the store was out of Guinness :(. I have a Waterloo Dark beer (not lager) would that work?

    1. Jaki –
      I am not familiar with Waterloo Dark Beer – but I would say if it’s all you have – give it a try! Let us know how it turns out!
      Lisa

  5. I made this today and we are looking forward to eating it for dinner tonight! It smells wonderful and my first taste was delicious! I used a bag of pre-cut organic stew veggies from New Seasons to cut down on prep time, which included potatoes and thyme. Very easy stew!