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Beef & Guinness Stew

You don’t need to paint the walls with shamrocks but there are a few things you can do to bring a little Irish charm to your restaurant or cafe. It could be a St Patrick’s Day playlist, a green-coloured cocktail, an offer on Guinness, or even a special menu for the day with some Irish classics.



Serves 6-8

  • 3 tbsp olive oil
  • 3 pounds of shoulder of beef, cut into chunks 
  • 12 pearl onions
  • 4 cloves garlic, pressed or minced
  • 1/4 cup flour
  • 1 bottle (500ml) Guinness 
  • 150ml beef stock (add more if required)
  • 3 large carrots, cut into chunks
  • 1 1/2 pounds of new potatoes
  • 3 tbsp tomato paste
  • 1 bay leaf
  • 2 tsp Worcestershire sauce
  • 5 sprigs of fresh thyme
  • Chopped fresh parsley, for garnish
  • Salt and pepper


  1. Start by searing the beef. 
  2. Generously season the beef with salt and pepper then heat 1 tbsp of oil in a large stockpot over high heat.
  3. Add half of the beef to the pan and sear, flipping the beef only once it has developed a good brown sear on the bottom. 
  4. Transfer the beef to a clean plate. Repeat until you have seared all the beef.
  5. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. 
  6. Sauté garlic in the leftover oil and beef juices.
  7. Add the flour and cook it out for about a minute.
  8. Now add in the tomato puree and cook out for a further 30 seconds.
  9. Add the Guinness, making sure you scrape all the brown bits that have stuck to the bottom. 
  10. Now add in the rest of the ingredients: carrots, onions (whole), potatoes, bay leaf, thyme, Worcestershire sauce, and the beef – as well as any juices that have accumulated.
  11. Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
  12. Taste and season.
  13. Serve with a sprinkle of fresh parsley or some fresh thyme – with a slice of Soda bread on the side.

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