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Guinness Beef Stew with Mashed Potatoes

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A rich and hearty Irish beef stew, slow-cooked in Guinness beer, packed with tender beef, carrots, and onions, and served over creamy mashed potatoes. The ultimate St. Patrick’s Day comfort dish!

Ingredients

Units Scale

For the Stew:

  • 2 lbs beef chuck, cut into cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 2 tbsp tomato paste
  • 1 bottle (12 oz) Guinness stout beer
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp flour
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

 

  • 4 large russet potatoes, peeled and chopped
  • 1/2 cup butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Instructions

  • Sear the Beef:

    • Heat olive oil in a large pot over medium-high heat.
    • Sear the beef cubes until browned on all sides, then set aside.
  • Sauté the Vegetables:

    • In the same pot, sauté onions, garlic, and carrots until softened.
    • Stir in tomato paste and cook for 1 minute.
  • Deglaze & Build the Stew:

    • Sprinkle flour over the vegetables and stir well.
    • Pour in Guinness beer, scraping up any browned bits from the pot.
    • Add beef broth, Worcestershire sauce, thyme, bay leaves, and the seared beef.
    • Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, stirring occasionally.
  • Prepare the Mashed Potatoes:

    • While the stew cooks, boil the potatoes until tender.
    • Drain, then mash with butter, milk, salt, and pepper until smooth.

 

  • Finish & Serve:

    • Remove bay leaves from the stew and season with salt and pepper.
    • Serve over mashed potatoes and garnish with fresh parsley.

Notes

  • Sear the beef well for deeper flavor.
  • For a thicker stew, let it simmer uncovered for the last 30 minutes.
  • Pairs perfectly with a pint of Guinness or a side of Irish soda bread!