Updated: Jan 19
Among Ireland’s most iconic pub foods, this rich and robust Irish Beef Guinness Stew will make your taste buds sing and have you begging for seconds!
Traditional Irish Beef Guinness Stew Nothing speaks comfort like a good beef stew. Today we meet Ireland’s iconic version: Beef Guinness Stew. Or Guinness Beef Stew. Whichever way you prefer to say it. As its name suggests, what sets Ireland’s beef stew apart from others is its inclusion of Guinness stout. The alcohol is evaporated as the simmers low and slow and you’re left with a deep and robust flavor with fork-tender beef, waxy potatoes and the sweetness of parsnips and carrots.
Guinness Beef Stew is traditional Irish pub fare. You’d probably be hard-pressed to visit a pub in Dublin and not find it on the menu. When it comes to dining out in the British Isles, Pub food is among the best for homestyle meals with bold flavors and good prices. Dublin has many to choose from – everything from The Brazen Head (Dublin’s oldest pub) to Mulligan’s (where celebrities like John F. Kennedy and Doris Day dined), Arthur’s Pub, Sheehan’s, Temple Bar Pub, and The Quay’s Bar.
Several of these are located in the heart of Dublin’s cultural quarter quarter, the Temple Bar district, and are especially renowned for their Guinness beef stew, a favorite among tourists and
A little more about Guinness
Guinness (/ˈɡɪnɪs/) is a dark Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850 million litres (220,000,000 US gal). It is popular with the Irish, both in Ireland and abroad. In spite of declining consumption since 2001, it is still the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of beer annually.
Guinness's flavour derives from malted barley and roasted unmalted barley, a relatively modern development, not becoming part of the grist until the mid-20th century. For many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour. Although Guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. The draught beer's thick, creamy head comes from mixing the beer with nitrogen and carbon dioxide. The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors.
Arthur Guinness started brewing ales in 1759 at the St. James's Gate Brewery, Dublin. On 31 December 1759, he signed a 9,000 year lease at £45 per annum for the unused brewery. Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain. Arthur Guinness started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s. Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. "Stout" originally referred to a beer's strength, but eventually shifted meaning toward body and colour. Porter was also referred to as "plain", as mentioned in the famous refrain of Flann O'Brien's poem "The Workman's Friend": "A pint of plain is your only man."
A rich and sorted history for sure.
Traditional Irish Beef and Guinness Stew
Ingredients - 6 servings 6 ounces bacon ,diced 2 pounds beef chuck 3 tablespoons all-purpose flour 2 medium-large yellow onions ,chopped 3 cloves garlic ,minced 4 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces 2 large carrots ,chopped in 1/2 inch pieces 2 stalks celery ,chopped in 1/2 inch pieces 1 large parsnip ,chopped into 1/2 inch pieces 1 bottle (1 pint 16 oz) Guinness Extra Stout 1 cup strong beef broth 2 tablespoons Worcestershire sauce 1/4 cup tomato paste 1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing) 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 bay leaves Salt and pepper to taste