Rich and hearty Beef & Guinness Stew served over green onion and garlic smashed potatoes. 

Rich and hearty Beef & Guinness Stew served over green onion and garlic smashed potatoes. 

Sadly, we didn’t get to try Beef & Guinness Stew while we were in Ireland—unless you count the beef stew served on the flight home, and I don’t.

We were back in Texas for just over 48 hours when I decided this was on the menu. I did a bit of research and then headed to the store. The results were tasty and hearty. How is Beef & Guinness Stew different from any other beef stew, you ask? Well, I have a call in to Alton Brown for the molecular difference, but in my non-chemist opinion, the malted barley of that dark and creamy beer adds some legit richness, especially due to the particular approach I took. Add in the fact that Guinness has leprechaun’s gold dust in it and… well, just make it and see for yourself. FYI, I made the stew and served it over smashed potatoes as opposed to including potatoes in the stew. Ingredients and instructions for those potatoes below. 


Beef & Guinness Stew

Makes 6 servings

1-2 TBSP coconut oil

1 1/2 lbs beef stew meat

1/4 cup gluten-free flour

Kosher salt

Freshly ground black pepper

½ tsp cayenne

1 tsp dried ground thyme

1 large yellow onion, roughly chopped

1 1/2 cups carrots, roughly chopped

2 cloves garlic, crushed

2 sprigs fresh thyme

1/2 pint Guinness—no, another stout won’t do

2 cups beef stock

2 TBSP tomato paste


I served this stew on a bed of smashed potatoes. Here’s what you’ll need for those if you choose to do the same:

4-5 medium-large white, red or gold potatoes, cubed

1 bunch green onion, finely chopped

3 cloves garlic, crushed

2-3 TBSP olive oil

Kosher salt


Stew Instructions:

Sift flour, cayenne, Kosher salt and black pepper together in a bowl with a lid.

Add stew meat, secure lid and toss to coat each piece of meat in the flour.

Heat coconut oil over medium heat in a heavy stew pot. Add beef in a single layer and brown on each side—depending on the size of the piece, you'll need to turn every 30 seconds to 1 minute. Do this in batches to avoid crowding the meat. Once all the meat is browned, remove to a plate and set aside.

Don't crowd meat when browning it.

Don't crowd meat when browning it.

Immediately add onion, carrots and garlic to the hot pot. Stir to scrape up the brown bits. Cook for 5 minutes or so, until onions become translucent.

Add Guinness. Bring to a simmer and let it cook for about 10 minutes, until it begins to reduce and thicken. Sweet nectar!

Stir in beef and cook one minute longer.

Dissolve the tomato paste in the beef stock. Add to pot along with the thyme, stir, reduce heat to low, cover and simmer for 2-3 hours. The beef should be very tender. Serve as is or over smashed potatoes.

Smashed Potatoes Instructions:

Boil or microwave potatoes until tender then mash and mix in onion, garlic, olive oil and salt. 

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