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Steak and Guinness Stew with Irish Roots

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This hearty Steak and Guinness Stew is made with tender chunks of beef simmered in a rich, malty Guinness broth with carrots, potatoes, and herbs. Paired with traditional Irish brown bread — dense, nutty, and perfect for soaking up all that savory gravy — it’s comfort food at its finest.

Ingredients

Scale

For the Steak and Guinness Stew:

  • 2 tablespoons vegetable oil

  • 2 lbs stewing beef (like chuck), cut into 1½-inch cubes

  • Salt and pepper, to taste

  • 1 large yellow onion, chopped

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 3 tablespoons all-purpose flour

  • 1 (14.9 oz) can Guinness stout

  • 3 cups beef broth

  • 3 carrots, peeled and chopped

  • 2–3 Yukon gold potatoes, chopped

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon sugar (optional)

  • Chopped fresh parsley, for garnish

For the Irish Brown Bread:

  • 2 cups whole wheat flour

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 tablespoons butter, cut into small cubes

  • 1¾ cups buttermilk (or whole milk + 1 tbsp lemon juice)

  • 1 tablespoon molasses or honey (optional, for sweetness)

Instructions

Make the Stew:

  1. Brown the Beef:
    Heat oil in a large Dutch oven. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.

  2. Sauté the Aromatics:
    In the same pot, cook onion until softened (5–6 min), then stir in garlic and tomato paste. Cook 1–2 min more.

  3. Build the Base:
    Sprinkle flour over the onion mixture and stir to coat. Slowly pour in Guinness, scraping the bottom. Add beef broth and bring to a simmer.

  4. Simmer:
    Return beef to pot. Add carrots, potatoes, bay leaves, thyme, and sugar. Cover and simmer on low for 2 to 2½ hours until beef is tender. Remove bay leaves before serving.

Make the Irish Brown Bread:

  1. Preheat oven to 400°F (200°C).
    Grease a loaf pan or line with parchment.

  2. Mix Dry Ingredients:
    In a bowl, whisk together flours, baking soda, and salt. Cut in butter until crumbly.

  3. Add Wet Ingredients:
    Stir in buttermilk and molasses until just combined (don’t overmix).

  4. Bake:
    Transfer to pan, smooth the top, and bake 40–45 minutes until a toothpick comes out clean. Cool before slicing.

Notes

  • The stew gets better after a day in the fridge. Great for leftovers!

  • You can freeze both the stew and the bread for future meals.

  • No Guinness? Use another stout or a dark, rich beef broth.

 

Find it online: https://ukfinda.com/steak-and-guinness-stew-with-irish-roots/