Guinness is my favorite beer! When visiting breweries, I always ask for a beer similar to Guinness. This bold and luscious beverage is good on its own, or in a stew!

This Irish Stew is simple, but the Guinness completely adds depth that beef broth cannot replicate. Serve over creamy mashed potatoes, and for those double carb lovers out there, dunk some rustic bread to soak up all of that Guinness juices. Enjoy!

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Irish Guinness Beef Stew with Mashed Potatoes

Prep Time10 minutes mins

Active Time2 hours hrs 45 minutes mins

Course: Main Course, Soup

Cuisine: Irish

Keyword: beef, Irish, potatoes, stew

Servings: 6

Equipment

• Dutch Oven (or Instant Pot/Crockpot)
• Large Pot

Ingredients

Irish Beef Stew

• 2 lbs Beef stew meat, cubbed
• 2 tbsp Olive Oil
• 2 Shallots, chopped
• 4-5 Carrots, sliced
• 3 Leeks, sliced
• 3 Thymes, sprigs
• 2 tbsp Tomato Paste
• 2 14.9 oz Guinness beer
• Kosher Salt
• Cracked pepper
• Parsley For toppings
• 3 Bay Leaves
• 3 Garlic cloves, chopped

Mashed Potatoes

• 4-5 lbs Rustic potatoes
• ¾ -1 cup Milk
• Kosher Salt
• Cracked pepper
• 3 tbsp Butter, unsalted
• 1 Garlic clove, smashed

Instructions

• Pat dry the beef cubes with a paper towel. Make sure the beef is at room temperature versus shocking it with heat if it's cold from the fridge.

  Liberally salt and pepper all sides of the beef cubes. Over medium-high heat, coat a dutch oven or an Instant Pot with olive oil, around 2-3 tablespoon. 
  
• In batches, sear all sides of the beef cubes. Let the beef rest on a plate while chopping the other ingredients. In the same pot, add another tablespoon of olive oil, lower the heat, and add the carrots, garlic, leeks, shallots, and a pinch of salt, and some cracked pepper. Let it cook for 3 to 4 minutes. 
  
• Add the tomato paste, and stir. Add the two cans of Guinness, and add the thyme leaves and bay leaves. Stir and let it come to a simmer. Slowly add the beef cubes along with their juices into the pot. Stir, cover, and let it cook over low heat for 2 ½ hours on the stovetop.
  
• 30 minutes before the stew is done, peel and cut the potatoes and boil until fork-tender, 8-10 minutes. Drain, and return the potatoes to the same cooking pot to dry out (no heat!). Add increments of ½ cup of milk along with smashed garlic and butter. 
  
• Whip with hand mixer, adding a little milk at a time until it's smooth and whipped. Add salt and pepper to your liking. Optional, add some parmesan cheese! 
  
• Add some chopped fresh parsley to the stew, check for season.

  Dollop some mashed potatoes, along with Guinness Beef Stew. The meat will be super tender, and will fall apart in your mouth. There's no shame to eat this stew with a tall glass of Guinness! 
  

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