This year St. Patty’s day for me is a bit more exciting as Glen & I will be heading to the Emerald Isle of Ireland later this year!!  I wanted to experience some traditional Irish cooking, to know what to expect. So we decided to host our first ever St. Patrick’s Day party on March 17 this year!!

As I was scouring recipes on Pinterest, I found this one for Guinness Beef Stew.  I do not particularly like beer, or ale of any form—but I thought perhaps in cooking, this may be a nice addition to a recipe.  So I decided to make this recipe & share it with you!  It is rich & hearty, great with some bread to dip in the broth—great to make & eat on a cold winter’s day. As for dessert, there was a ton of options to choose from, quite a few involving Bailey’s Irish Cream… so I had to try at least one of those recipes, which I shared during our Chicks’ Night In show this past Wednesday March 15.  For this recipe, you can find it HERE.

This stew recipe I found on the Saving Room for Dessert blog via Pinterest.  The photo is my own!!  Enjoy!

Guinness Beef Stew

Prep Time-30 mins
Cook Time-3 hr 45 mins
Total Time- 4 hr 15 mins

Ingredients

• 4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces
• salt and fresh ground pepper
• tablespoons vegetable oil
• 2 white onions finely chopped
• 1 1/2 tablespoons tomato paste
• 3 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 leaves bay
• 3 cups low-sodium chicken broth
• 1 cup Guinness Draught divided *
• 1 1/2 tablespoons dark brown sugar<
• 1 tablespoon fresh thyme leaves
• 1 1/2 pounds potatoes peeled and cut into 1-inch pieces<
• 1 pound large carrots cut into 1-inch pieces
• 2 tablespoons minced parsley for garnish

Instructions

• Place the oven rack to lower-middle position and preheat oven to 325 degrees.
• Sprinkle the beef pieces with salt and pepper and set aside.
• Heat the vegetable oil on medium until shimmering.
• Add the onion and a little salt.
• Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
• Add the tomato paste and garlic and stir until fragrant.
• Stir in the flour and cook for 1 minute.
• Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves.
• Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
• Add the beef and bay leaves and stir to combine.
• Bring the mixture to a simmer, and then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
• Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
• Remove from the oven and add the remaining 1/4 cup of Guinness.
• Serve in bowls garnished with parsley.
• Finally- season with salt and pepper to taste.

Adapted from a recipe published in the February / March 2013 Cook’s Country Magazine.
* Use Guinness Draught in this recipe. Guinness Stout or Foreign Extra leaves the broth bitter