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Guinness Stout Beef Stew Recipe for St. Patrick’s Day!

startcooking.com — Guinness Stout Beef Stew is rich and hearty and a perfect meal to serve on a cold day. And it's perfect for St. Patrick's Day. Have a Guinness with your Guinness Stew!

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  • byosko, on 03/15/2008, -0/+18Guinness is meant to be enjoyed in as many ways as possible -- drinking it, using it in food, etc. Happy St. Patrick's Day!
    • sockpuppets, on 03/15/2008, -0/+2I use it as a massage oil.
      • elipabst, on 03/15/2008, -1/+3That's funny, because they actually use it for massaging the cows the Japanese use to make Kobe beef. Hey, you don't happen to be a Japanese cow, do you? Because you know, you type really well for a cow.
      • XenophobicAlien, on 03/15/2008, -1/+2MUUUUUUUUUUUUU!! {{{{{hiccup}}}}}
  • jquipp, on 03/15/2008, -3/+18I've had a Guinness beef stew before ... awesome! No wonder we Irish are so lucky ... who else has the world's best beer in their recipes?
    • sdcarter, on 03/15/2008, -1/+3Zee Germans. But Guinness is way more versitile.
  • MrBabyMan, on 03/15/2008, -0/+20This sounds so freaking awesome. I've made chili before with Guinness and Young's Double Chocolate Stout, and it was the best I've ever had.
    • akaoldschool, on 03/18/2008, -0/+1I made it last Sunday & still eating leftovers. Good stuff!
  • psogle, on 03/15/2008, -1/+14Stew is an underrated meal. I mean I never order it at a restaurant because it seems to plain, but man its good.
  • dotlizard, on 03/15/2008, -0/+14brilliant! my kind of recipe.
  • Jennifer67, on 03/15/2008, -1/+7Yum!! I love beer in mug, beer in my hair and now beer in my stew!! Good find thank you :)
  • bwelford, on 03/15/2008, -0/+9How could this one not hit the front page. Happy St. Patrick's Day :)
  • jggube, on 03/15/2008, -1/+7You know something that would be a nice (but not so Irish) compliment to this... Guinness beer brats!
    • zymase13, on 03/15/2008, -0/+2Lighter beers like lagers work better for bratwurst
  • akaoldschool, on 03/15/2008, -2/+6looks good. Did that article reference a "dutch oven"? (couldn't resist)
    • melonhedd, on 03/15/2008, -0/+4couldn't resist what, moron?
      • akaoldschool, on 03/18/2008, -0/+1A moron is someone who lashes out in ignorance. Look up the term "dutch oven" maybe you'll figure it out.
  • swags2804, on 03/15/2008, -0/+7Speaking as a (half) Irishman, that looks mighty tasty. Almost as good as something my mom would serve up.
  • mryokai, on 03/15/2008, -1/+3Oh God, I'm so hungry now.

    PS. Recipe for win: Burger King Cheeseburger. Take flour. Add Guiness to flour. Coat Burger in Guinessy batter. Deep fry. Superb.
    • isntreal, on 03/15/2008, -0/+7Why not use your own cheeseburger instead of their nasty smoke flavored microwaved rubber?
  • IMAGODDESS, on 03/15/2008, -7/+1This looks awesome! A recipe I'm sure to try...will light beer work? lol
  • mdjohnson1, on 03/15/2008, -7/+1I once had too much Guiness and the result that came back up did kind of look like stew.
  • nonamesleft3, on 03/15/2008, -1/+5yum yum, perfect celebratory dinner for Monday!
    • elias, on 03/15/2008, -0/+2the pope changed it to the 15th this year ......
  • peestandingup, on 03/15/2008, -10/+1This sounds like a potential recipe for disaster.

    Beef & vomit. It's what's for dinner.
  • mishmash215, on 03/15/2008, -1/+5My family makes something like this but without prunes. and on st pats its corned beef and cabbage !
  • diggmaddy, on 03/15/2008, -7/+2LEAVE COWS ALONE!
  • cathpah, on 03/15/2008, -0/+6If anyone's interested, here's an awesome recipe for chili that also includes a can of guinness! (also calls for a cup of black coffee)

    http://www.recipezaar.com/73166
  • ssn697, on 03/15/2008, -0/+4i cook all the time. they couldn't supply a printable version? If I cook it, can it qualify for black irish stew?
    • Nysul, on 03/15/2008, -0/+3click on print recipe card
      • ssn697, on 03/15/2008, -0/+3well shoot me in the head! not sure how I missed that link, considering how many recipe websites I peruse. thanks.
    • XenophobicAlien, on 03/15/2008, -2/+2print recipe card

      Guess you don't surf the internet much though.
      • ssn697, on 03/15/2008, -0/+4yeah, NONE in the last, oh 18 years. Notice my polite admission above? That is because he politely pointed out my foible.

        You get a big ***** you, go back and read alt.pictures.binaries.twinkies...
  • TheRealToma, on 03/15/2008, -0/+4Better yet, put in in a rich butter pastry for the best beef pie youll ever have.
  • jlee2081, on 03/15/2008, -0/+6two pours please
  • Zlorp, on 03/15/2008, -13/+3Guiness sucks

    yes. i said it.
    • techmaster, on 03/15/2008, -4/+1Agreed. (But, Guiness stew is superb!)
    • elmuerte17, on 03/15/2008, -0/+4you sicken me.
    • DutchGuilder, on 03/15/2008, -4/+0It's true - Guiness ain't that good. Tetley's bitter is the true beer of the Gods.
    • thirtysixbelow, on 03/15/2008, -1/+3It's not the best beer in the world, but it definitely doesn't suck either. Guinness and Sam Adams are usually the only two beers on tap at most restaurants that are worth a damn. It has its place. Guinness extra stout is much better imo. That's what I will be pretending to be irish with on monday.
  • stonklit, on 03/15/2008, -4/+1Haha, he said "dutch oven".
  • humboldt79, on 03/15/2008, -7/+1Guinness is not Irish. Fail. Or just buy into the hype, who cares our economy is going to hell anyways.
    • OisinT, on 03/15/2008, -0/+3oh come on... it still is Irish even though it's owned outside the country now.
  • mjwhip, on 03/15/2008, -0/+3Also don't forget http://www.proposition317.com/
  • raleel, on 03/15/2008, -0/+4and here's another that Nigella Lawson has for guinness chocolate cake. I've gotten laid because of this cake

    http://www.bordersmedia.com/recipefile/recipes/cho ...
  • Owwmykneecap, on 03/15/2008, -3/+3Prunes in a stew??????? What?!?

    Next, Traditional Caffery's Coffee Liqueur Irish Risotto with Anchovy and Pineapple.
    • wilf_brim, on 03/15/2008, -0/+2RTFA. The prunes take away some of the bitterness that otherwise would be present from the Stout.
      • the6thReplicant, on 03/15/2008, -0/+1That's why you should use a Belgian dark beer (Rochfort is recommended)
        • Owwmykneecap, on 03/15/2008, -0/+1Wilf Brim Read my ***** profile, I'm from Ireland.

          Prunes have no place in a stew.
  • draftingtableX, on 03/15/2008, -0/+2omg yum.
  • PSUstoekl, on 03/15/2008, -0/+2The best Irish food I ever had was in this awesome pub in the Gaslamp section of San Diego. They have an ample menu of Boxty dishes, most of which involve Guinness (which they get on tap straight from Ireland).
    http://www.thefield.com/
  • miken32, on 03/15/2008, -1/+5WTF is up with that hand chopping the onions!!! I'm scared to eat this stuff now.

    But seriously, who needs pictures to show them how to peel a carrot? Or be told "do not eat bay leaves." He's even got it underlined. Are people really that dumb?
    • Nysul, on 03/15/2008, -0/+4Yes. I can make toast, spaghetti, and that's about it. Pictures and "do not eat this" examples are very helpful to me.
    • iansocool, on 03/15/2008, -0/+3I like the picture of removing the onions. Is the spoon balancing there or did someone else take the picture? Maybe it's a fake hand.
    • debuffplx, on 03/15/2008, -1/+3I ate a few bay leaves one time and ended up with a bowel obstruction that lead to toxic megacolon and rectal prolapse. I've had Irritable bowel syndrome and a foul smelling stench aura around me ever since the surgery.
    • zyryx, on 03/15/2008, -0/+2yes
    • swgc5, on 03/15/2008, -0/+1The hand also scared me.
    • bertiehagram, on 03/16/2008, -0/+0That guy's hand...that is not my kind of hand
  • trickapro, on 03/15/2008, -0/+3dugg for alot mainly dutch oven but also the how many prunes etc guy and how many times ive written this without beoing able to backspace or comma piss
  • zymase13, on 03/15/2008, -0/+4Guinness is a meal, who needs food with it?
  • noseeme, on 03/15/2008, -3/+1I love beef stew, and I REALLY love Guinness, but a Guinness flavoured beef stew? Bleh.
  • elhof, on 03/15/2008, -3/+1How cool. My surname (Stout) is in the title, article and many peoples comments. Does that make me famous?
  • wilf_brim, on 03/15/2008, -1/+1Looks great, anybody try it yet?
  • blinker265, on 03/15/2008, -0/+2does it get any more Irish? beef and beer...what a combo :)
    • jordanisj, on 03/15/2008, -0/+2It's easy to make the stew more Irish: you add potatoes.
  • barroni, on 03/15/2008, -0/+2looks and sounds tasty Im making it
  • lindsaylu27, on 03/15/2008, -0/+0I made this a few years ago, but I didn't use prunes. It was a little bitter, but otherwise awesome. The prunes might be a good idea. On the other hand Guiness+Prunes might equal epic beer *****.
  • the6thReplicant, on 03/15/2008, -0/+1For other recipes of beer stew check out the dish called Carbonnade.
    http://www.elise.com/recipes/archives/000865carbon ...

  • jus1haz2, on 03/16/2008, -0/+2Tá mé ólta! Go dtachta an diabhal thú!
  • tblaney6591, on 03/16/2008, -0/+0St. Patrick's Day recipies??? How about a St. Pats recipie for disaster....

    http://wtcctr.blogspot.com
  • blazesimon, on 03/17/2008, -0/+0Mouth waterin' man....really wanna try this stuff.
  • misimiki, on 03/17/2008, -0/+1I have been cooking "beef in Guiness" for years - it's a cracking dish, but I have a couple of pointers for this recipe, but before that I have to say that the idea of prunes in the stew is great. I would normally use more onion which would break down to thicken the stew. Top tip.

    First, it almost doesn't matter what type of beef you use as foa any stew the longer you cook it the more tender it will be. Hence always cook a stew for min 3-4 hours. You may notice that any stew eatenthe day after it is made is always better because the flavours have really penetrated the dish.
    Next I prefer to flour the beef first (don't forget to season the flour with S & P) and then brown it up. This means you will get nice crispy bits at the bottom of the pan which may look burned but don't worry about that, all it means is that the sugars in the beef have caramelized and will add flavour once the liquids of the dish have been added (this is called deglazing).

    You can always add mushrooms but if you do wait until the last hour before adding them or else they will get too soggy. I have also use ***** mushrooms for this which need even less cooking. Actually you could add ***** mushrooms after cooking (but put the lid back on) and the ambient heat of the stew will cook them perfectly.

    I like this stew with a really buttery mash potato but another great idea is to make dumplings and add them for the last hour of cooking. Basically use breadcrumbs, dripping and loads and loads of herbs (though perhaps not too perfumed herbs like Basil) and make egg sized balls and drop them into the stew. There are plenty of recipes out there.

    Happy cooking

  • jamesbosman, on 03/17/2008, -0/+0Guiness steak pie. It does not get better than that

    James
    http://www.iwantvouchers.com
  • danmosqueda, on 03/23/2008, -0/+0I will have to try this out. We eat at an Irish pub 3x a week. I love Irish food. There is something wonderful about the heartiness. I often end up eating much lighter dinners as a result.
  • founderofpork, on 03/25/2008, -0/+1Is it just me, or is this the worst recipe ever posted on the internet? Where are the amounts for these ingredients? Is it telling me to use an entire head of garlic? Is two onions the amount I'm supposed to use? How many prunes? I mean, jesus, this is basic recipe *****. Am I supposed to cook based off your pictures? I mean, I'm going to try making it tonight but, goddamn, if it comes out tasting good it certainly won't be because of anything the author did.
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  • portos12, on 06/16/2008, -0/+1Find great beef homecooking recipes available for St. Patrick's day here:
    http://www.recipesblog.net/
  • lolo2007, on 06/17/2008, -0/+0dugg for alot mainly dutch oven but also the how many prunes etc guy and how many times ive written this without beoing able to backspace or comma piss

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  • godofblog, on 06/20/2008, -0/+0Canning meats requires an hour under pressure, and the Presto takes it all in stride. Being a pressure cooker/canning novice, it was a little unnerving getting it hot enough to get that top valve rocking. Apparently idiot proof, the cooker does not blow up, is easy to use and clean. Just turn down the burner to medium once the valve starts rocking. The aluminum does discolor inside during some pressure cooking and canning, although putting a little vinegar in the water keeps this to a minimum. I have found that five pints is perfectly adequate for canning projects so far. For example, six pounds of homegrown apples turned into 5.5 pints of apple butter. And it's not like you can't load it up again. At first I didn't tighten lids enough -- the canning jars boiled over a little. Finger tight means just that and the glass can handle it.
    more info http://astore.amazon.com/presto.pressure.cooker-20
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