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Peppery Irish Beef Stew

Peppery Guinness Irish Beef Stew by SeasonWithSpice.com

Meet an enthusiast of Guinness and you will invariably be told of its powers.  Stories of miraculous recoveries from serious illnesses and injuries.  Legends of survival during ravaging storms and endless wars.  A steady flow of nothing but stout to see anyone through the toughest of times.

Can you survive on Guinness alone?  No, but it makes for great tales after a few too many.  If you want to survive the end of this winter on a steady diet of Guinness stout, cook up a stew instead – Irish Stew

Peppery Guinness Irish Beef Stew recipe by SeasonWithSpice.com

Traditionally a simple dish cooked with lamb, potatoes, onions, and carrots, Irish stew has gone through many transformations including the addition of Guinness, tomato paste, and a variety of spices and herbs.  And when the Irish emigrated to the US where beef was more available than lamb, it was the obvious substitution.

Peppery Guinness Irish Beef Stew by SeasonWithSpice.com

The dark, thick, frothy stout is what gives Irish stew its rich flavor and texture.  Too many spices would be a distraction from the complex taste of Guinness.  Therefore, keep it simple.  Pick just one of your favorite warming spices - such as nutmeg, ginger, cocoa, cinnamon, cayenne, or black pepper – and add a dash at a time to enhance the flavor of the stew without overpowering it.

Any one of these spices will provide numerous health benefits, but I prefer the best grade of Tellicherry black pepper because it aids in digestion by stimulating the taste buds and alerting the stomach juices to get ready to work.  Exactly what is needed for a rich, heavy stew.

Peppery Guinness Irish Beef Stew by SeasonWithSpice.com

Survive the end of winter with a pint a day of Guinness Irish Stew!

buy tellicherry black peppercorns from season with spice shop

Guinness Irish Beef Stew recipe by Season with Spice
Serves 4-5

1-2 lb of chuck beef cubes
8 carrots – peeled and cut into chunks
1 large white onion - chopped
4 cloves garlic - minced
1 bay leaf
1 tsp salt
Freshly ground Season with Spice's Tellicherry black pepper, or to taste
3 cups of water
10 baby potatoes - quartered
2 tsp sugar
1 can or bottle of Guinness
1 six oz can of tomato paste (I used a Thick & Rich tomato paste – the only ingredient is tomatoes)

1. Add about a tablespoon of oil to a frying pan, heat on medium-low fire, and cook beef cubes until browned. Transfer beef and juice to a large pot.
2. Add another tablespoon of oil to pan, and sauté garlic and onion until lightly browned. Transfer to large pot (make sure to use all the flavor from the pan by heating a bit of water in the pan and pouring it into the pot).
3. Into the large pot, add the carrots, bay leaf, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.
4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.
5. In a bowl, mix together Guinness, sugar, and tomato paste. Then pour the mix into the large pot. Cover and simmer for one more hour, or until desired thickness (stirring occasionally to prevent burning).
6. Serve hot, with freshly ground pepper sprinkled on top.  Or store in refrigerator overnight and enjoy the next day, since stews always taste better after a day or two. 

- For many Irish stew recipes, all the ingredients will be added into the pot at once and cooked all day.  To shorten the cooking time and to optimize the flavors and textures, add in the ingredients in stages – beef in first to ensure it tenderizes, potatoes in second to avoid them becoming too mushy, and Guinness in last to not cook out too much of the complex flavor.
- Some recipes also dip the beef cubes in flour, but this adds unnecessary time and mess since the flour batter will just run off when simmering the beef in the stew.
-If Guinness isn’t for you, try out my Minnesota Beef Stew recipe.


Rosa May said...

What a gorgeous stew! So comforting and tasty.



BiteMyCake said...

I really like Guiness, although I am more a wine person myself, I like to drink a glass of this beer every now and then. And adding it to a stew like this is the perfect idea.

seasonwithspice said...

Thanks Rosa!

seasonwithspice said...

Hi Tamara, it's a good stew to get you through the rest of that really cold Croatia winter this year

Sammy said...

Would you change any of the seasonings if you were to use lamb instead of the beef?

seasonwithspice said...

Hi Sammy, good question. Since lamb has a stronger flavor than beef, I would add in one or two of the following dried herbs to balance it out: rosemary, thyme, dill, basil, parsley, and mint leaf (add them in during Step 3). A teaspoon each for the two herbs you choose, except for rosemary which I would cut down to 1/2 tsp.

Kankana said...

I am more of a wine person and usually cook with wine. Beer on a stew sounds like something I am gonna try next!

Anonymous said...

Can't wait to try this recipe! Only wish I could try it first in Ireland!!!!

Anonymous said...

Can't wait to try this recipe! Only wish I could try it first in Ireland!!!!

Nami | Just One Cookbook said...

Mark, I love this Irish Stew! I made one before (just once) but haven't made it for a long time since. Next time I want to try your recipe. Definitely looks more delicious than what I made before. Simple and looks comforting~!

Season with Spice said...

Beer stew is great on cold days, Kankana. Enjoy!

Season with Spice said...

Haha, wouldn't that be nice. Happy St. Patrick's Day!

Season with Spice said...

Thanks Nami! As comforting as a stew can get.

lamb recipes said...

wow. I commend you for your dedication and resolve. Good luck in your endeavor. As you become more comfortable with home cooked diets, I would recommend that you don't rely 100% on BalanceIt supplements. It's a great starting point. You should be able to provide all of the vitamins and minerals all the animals need over time.

BiteMyCake said...

what a great recipe! we're covered up in snow here in Croatia, this is the perfect type of food for me now :) cheers!

Season with Spice said...

Thanks Tamara, stay warm!

Karen (Back Road Journal) said...

I love Irish stew which is perfect all winter long...a very comforting dish.

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