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Irish Beef Stew

Irish Beef Stew Recipe

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What makes this an Irish beef stew is the use of Guinness Stout. This is now my favourite way of making beef stew because the beer not just adds flavour, it also tenderises the beef, as I noticed that they get more tender within a shorter time of stewing (I used a cheap but decent cut of “chunk tender” cut for the stew), as compared to cooking without beer.

Similar Recipe: Oven-Baked Beef Stew

The tomatoes balance and complement the bitterness of the Stout, and also gives the stew an attractive, rustic reddish hue. I love beef stew, not just because it is so delicious – but it is also super easy to cook and feed hungry people for an entire day with often with leftovers for the next day. This is a perfect laze-at-home weekend recipe. My kitchen is filled with a fantastic beef stew aroma as this stew was bubbling away in the oven.

Oven-baked Stew

My method of baking beef stew was taught by my friend Joyce. Instead of simmering over the stove top, the oven is used to bake the stew which is to me, the only method I used to cook such stews as I need not worry about watching the stove.

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61 Responses to “Irish Beef Stew”

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  1. Anna — March 3, 2015 @ 10:20 pm

    Can I omit the plain flour?


    • wiffy replied: — March 4th, 2015 @ 9:32 am

      The plain flour is added to thicken the stew, but yes, you can omit it. If the stew is not thick enough without the flour, you can transfer to the stove top to simmer briefly to reduce the stew to the desired consistency.


  2. Footai — August 17, 2015 @ 10:45 pm

    Hi! Is it possible to just cook this in a slow cooker or over the stove? What are the adjustments I should make if so? (Don’t have a Dutch oven and my casserole dish doesn’t have a lid…)


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