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Rich and satisfying, this St. Patrick's Beef and Guinness Stew is a wonderful make ahead one dish dinner for St. Patrick's day or any other day.
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5 from 1 vote

St. Patrick's Beef and Guinness Stew

Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Irish
Servings: 4 people
Calories: 671kcal


  • 2 Tablespoons canola oil
  • 2 lbs. lean beef stew meat cut into 2 inch cubes
  • 2 onions peeled and sliced
  • ¼ cup all purpose flour
  • 5 carrots peeled and sliced ¾ inch thick
  • 5 stalks of celery sliced ¾ inch thick
  • 2 quarts beef stock
  • 1 cup Guinness stout
  • 2 Tablespoons tomato paste
  • 2 Tablespoons dijon mustard
  • 1 ½ Tablespoons worcestershire sauce
  • 2 teaspoons dried thyme
  • ½ teaspoon freshly ground black pepper
  • teaspoon cayenne pepper
  • salt to taste


  • In a large dutch oven, heat the oil over medium high heat. Blot the meat dry with a paper towel. When the oil is shimmering, add the beef. Cook the beef until the beef can easily be removed from the dutch oven - about 5 minutes. Turn the cubes until they are browned on both sides and remove to a sheet pan.
     Reduce the heat to medium and add the sliced onions, carrots and celery to the dutch oven. Cook for about 5 minutes until the onions are soft but not browned. 
    Add the tomato paste and cook until the tomato paste is no longer red but a mahogany color - about 3 minutes. Sprinkle the flour over the mixture and stir until the flour is incorporated - about 3 minutes. 
    Add the guinness, the beef stock, dijon mustard, worcestershire, thyme and both peppers and stir to combine. Cover and cook over medium heat for 2 - 2/12 hours or until the beef is fork tender. 
    Taste and adjust seasonings.


Calories: 671kcal | Carbohydrates: 30g | Protein: 74g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 1324mg | Potassium: 1975mg | Fiber: 4g | Sugar: 11g | Vitamin A: 13130IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 8.8mg