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Authentic Irish Beef and Guinness Stew

Cooking beef in stout is much the same as cooking meat in wine. Both tenderize meat. With stout and slow cooking you get a tender stew.

  • 2 tablespoons cooking oil
  • 2 pounds cubed beef, preferably from the shoulder
  • 2 carrots finely chopped
  • 2 celery ribs, finely sliced
  • 1 leek, finely sliced - white only
  • 1 medium onion, finely sliced
  • 2 sprigs fresh thyme
  • 3 garlic cloves sliced thin
  • 2 bay leaves
  • 1/8 teaspoon (a pinch) nutmeg
  • 1/8 teaspoon (a pinch) cinnamon
  • 2 cups beef stock
  • 1 pint Guinness Stout
  • 1 cup chopped tomatoes, fresh or canned
  • Salt and freshly milled pepper to taste


Over medium flame, heat oil in heavy stew pot. Brown beef, working in small batches to not lose heat in pot. Set beef aside as you are working.

When all beef is finished and on the side, put vegetables, garlic, bay leaves, herbs and dry spices. Sweat until onions are clear and beginning to brown

Add the stout and cook to reduce by 60%.

Put in stock, reserved beef, tomatoes and bring to a simmer.

Place meat covered in a preheated 300° F oven. Cook for 1 to 1 1/2 hour. Season with salt and pepper.

Serves: 6

recipe from

Contributor: Diana Farrell Serbe

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