Beer Beef Stew

Beer Beef Stew

Try your hand at cooking traditional Irish fare with Beer Beef Stew. This famous beef stew calls for two bottles of Guinness for a rich, moist marinade that really complements the meat's natural flavors.


  • 2/3 pound beef, cubed
  • 1/2 cup flour, seasoned with salt and pepper
  • oil for frying
  • 2 onions, sliced
  • 4 garlic cloves, minced
  • 3 carrots, sliced
  • 1 teaspoon parsley, minced
  • 1/2 teaspoon thyme
  • salt and pepper, to taste
  • beef broth or stock
  • 2 bottles (12-ounces) Guinness


  1. Dip beef in flour and coat on all sides. Brown in oil in batches. Remove to heat-proof pot or casserole.
  2. Saute onions and garlic in same oil and add to beef. Add carrots, parsley, and thyme. Season with salt and pepper.
  3. Pour enough beef broth to cover. Add the beer and bring to a boil. Reduce heat and simmer 30 minutes.
  4. Lift meat, onions, and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume.

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