This scrumptious vegetable dip with tartar sauce is comparable to the dish offered at the renowned King’s Inn restaurant on Baffin Bay in South Texas.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 10 |
Ingredients
- 4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 2 pinches salt and ground black pepper, or to taste
- 2 pinches cayenne pepper
- ¼ cup vegetable oil
- 2 yellow onions, chopped
- 4 cloves garlic, crushed
- ¼ cup tomato paste
- 1 teaspoon water, or as needed
- 3 cups Irish stout beer (such as Guinness®), divided
- 2 sprigs fresh thyme
- 4 large potatoes, chopped
- 2 cups chopped carrot
- 2 tablespoons chopped fresh parsley
Instructions
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 133 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Good, but very bland. Served leftovers with sharp cheddar cheese and some horseradish and that helped. Won’t make again.
I made this and left out potatoes opting for serving this over mashed potatoes instead and WOW – reminded me of my time in Ireland. Rich, savory, and great for a family meal. My son and his wife stopped by just when I was about to make the mashed potatoes and stayed for dinner. We had it with some warm, crusty bread and Irish butter and it was a hit!
Excellent. This is 3 rd time I’ve tried to submit. Husband and son loved. Used smaller quantities, Chocolate Bock beer, parboiled potatoes and carrots and added to beef, onion, flour and liquid mixture. Used dried herbs. Cooked on high 3 1/2 hours, low 1 hour. Used Pillsbury dough to line 2 pie plates, baked 15 minutes. Put stew on baked dough. Fabulous
Made this instead of my usual corn beef and cabbage. My wife does not like corned beef so switch to the stew. We shared with the neighbors and we all really loved the recipe.
OK, so this was AMAZING! So delicious and it makes a lot! We added about 1 cup of beef broth as others suggested when we mixed it all together. And yes as one other reviewed stated, in step 5 it should say cover the skillet (not the Dutch oven). We served with crusty farmhouse white bread. It is a bit bland, but that allows the real flavors of the meat and vegetables to be tasted, and we added a little salt at the table and it was perfect. I can’t wait to see how it tastes tomorrow!
Get a BIG Dutch oven for this one. I had to transfer from my Dutch oven to my large slow cooker. It couldn’t even hold the 4th potato. Overall, the finished product was great. And the longer it cooked, the better it was. I set the slow cooker on high for hours. Potatoes were still a little firm. After the 4 hours, the cooker automatically switched to warm. Another 45 minutes and it hit perfection. The sauce thickened and the meat was fork tender.. I served it
The stew turned out great thanks to tips from others. Maker beware: Steps (5) and (6) appear reversed You will need a LOT more oil for browning the meat. The recipe calls for no stock nor water beyond the Guinness. I added (4) cups water and (2) billion cubes. I also added pearl onions which I love. Makes enough for a family of ten or a good football crew.
loved it will make again
I make this recipe every year (I tell everyone it is my own lol)
I wanted to love this but it was pretty bland. I didnt love the strong taste of the guinness beer, I think 3 cups is too much. I added some beef stock to balance it out but it was just ok.
This was, by far, the best beef stew I’ve ever had. I did have to make an extra batch of the onion mixture but now know to increase the ingredient amounts for next time. My husband loved it as well.
My husband made this for dinner, wanting to use up stew meat we had on hand. It turned out really good, 4 stars the first night, and even better the next night! He followed the recipe pretty closely, except we didn’t have potatoes so we served over rice. He really liked it that way as the broth soaked into the rice. Thanks for sharing a comforting dish, we will make this again.
Made this with lean beef stew meat, I subbed 1/2 the potatoes with turnips, and also added 1 chopped leek after the onions browned. Also, in place of straight Cayenne, I used Penzey’s Black & Red Spice (a blend of hot Cayenne and black pepper). Admittedly, I paired this recipe down sort of off the cuff, as we made it with 1.2# of meat – and I just eye balled all the rest of the ingredients. We used about 1 1/2 cans of Guinness (14.9 oz cans) and it filled our Lodge 10″ Dutch Oven. We really liked this – and in hindsight, the directions – 1 thru 4, where you mix the tomato paste with water and simmer the onions, really is what helped make this so flavorful. Don’t skip that step. That being said, next time I might add a whole variety of different root vegetables, and try other beers or maybe dark red wines for flavor.
We went to Ireland a couple years ago and had Guiness stew for the first time. I love stew, but loved that even more, so I tried it here at home. I think the secret is to use beef broth for most of the liquid, and just one bottle of Guiness added for the last part of the cooking process, so it doesn’t get too bitter. Also, they didn’t have very many potatoes IN the stew. What they did there was have mashed potatoes on top of the stew, so I only put in one potato for thickening in the stew, and just make mashed potatoes for the top now and serve the stew with a scoop of mashed on top, which has been a big hit with the family. Everything else is about the same as this recipe, but I do mine in a crock pot.
Tried this tonight..it turned out great!! Family seemed to like it.
Added a few things. Before dredging the beef I dipped it in an olive oil, red wine, Worcestershire mixture. Then in the flour, salt cayenne and pepper mixture ( needed way more than stated in the recipe so just remade each time needed) browned beef in the skillet, only added one FINELY chopped onion with five or six cloves of garlic ( my boyfriend hates onions) then cooked in a crock pot. Let sit on low for two hours. Then added Half a box of Campbell’s chicken broth. One beef cube crushed, carrots and potatoes, a sprinkle of chili flakes. Then turned the crock pot to high. Cooked for two more hours stirring occasionally. Added canned peas, cooked for one more hour . Made tea biscuits for mopping up the delicious gravy. Will make this again for sure!!
Delicious! Would make it again and add more veggies (turnips, parsnips, more carrots/celery)
I made this stew and substituted the beef with leg of Lamb it was so good I couldn’t stop eating it also had soda bread and a Scotch on the rocks to wash it down
My husband came home from work saying he had guinness stew at a pub in Boston for lunch. I did a little digging and tried this recipe. OMG, so delicious.. I will never make plain old beef stew again. I did add some beef broth and extra guinness as suggested to make more broth. The potatoes and carrots took longer to cook than the recipe stated. Next time I may try cooking it in the dutch oven – in the oven – instead of on stove top.
I think that this recipe needed some additions. I added extra Guinness because it lacked liquid. I also added extra spices due to the bland flavour. Not sure if I would make this again.
In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn’t much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don’t own. Guinness wasn’t available so I used Deschutes black butte porter – it has a stronger flavor and color than Guinness. I also don’t peel potatoes – carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It’s keeping well for leftovers though I wouldn’t take a chance on freezing it as it would likely destroy the texture of the spuds.