Welcome back to The Diet Oracle! Today I have for you an Irish classic that’s perfect for St. Patrick’s Day. If you’re looking for something both authentic and homey, this Guinness Irish Stew will have you singing, Oh Danny Boy! Think tender bites of braised meat and earthy root vegetables all in a rich gravy with unmistakable Guinness notes. It’s truly a soup that eats like a meal and one your family is sure to love! Served with a slice of Cheddar & Herb Beer Bread and creamy Colcannon with Leeks & Kale, you’ll think you died and woke up in an Irish pub.

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Irish Roots

Probably the best known traditional Irish dish, Irish stew is a hearty combination of lamb, root vegetables, and herbs. Rustic comfort food at its finest, Irish stew is a filling and flavorful dish made from the ingredients that were most readily available to Irish shepherds and farmers. Simple and satisfying, a hot bowl of Irish stew will get you warmed up in no time. Perfect on a cold, rainy day!

If lamb is hard to come by, beef is a delicious substitute. I have made Irish stew with both and though lamb is the more traditional meat, beef works beautifully and for many of us, is much more readily available.

One Guinness, please!

Adding Ireland’s most iconic drinkable to its most iconic dish was a no brainer! Guinness adds a delicious depth of flavor that takes Irish stew to a whole new level. Even if you’re not much of a stout fan, don’t hesitate to pick up a bottle for this recipe. From the malted and deeply roasted barley to the double dose of hops, Guinness lends its distinctive richness to this classic peasant dish and makes it unforgettable.

Simply Nourishing

Though Irish stew doesn’t boast any flashy headliners, it definitely serves up good nutrition. Lean cuts of red meat not only provide a complete source of protein, but also a host of vitamins and minerals from nearly every B vitamin to copper, iron, magnesium, phosphorus, potassium, selenium, and zinc! While it’s certainly prudent to avoid over-consumption of red meat, a healthy diet can include up to 18 ounces per week.

But the good nutrition doesn’t end there! Though decidedly humble and unpretentious, root vegetables pack a nutritional wallop. Carrots, parsnips, and potatoes together provide beta carotene, vitamin C, B6, folate, potassium and fiber that boost health and wellness. From improving cholesterol and hypertension to possibly reducing risk for cancer, the health benefits of root vegetables certainly aren’t humble!

Cooking with Cast-Iron

For this recipe, you’ll begin by crisping up your favorite smoky bacon and searing your meat of choice. The root veggies go into the pot next for a bit of light browning to bring out their flavors and then a little sprinkle of flour for the roux.

Next comes the Guinness! You’ll pour in your stout and give the pot a good deglazing, being sure to scrape up every bit of fond (those tasty brown bits) from the bottom. Add the rest of the ingredients, simmer to perfection, and dinner’s served! You can choose whether you want to braise on the stove-top or in the oven–whatever works best for you.

My go-to pot for stews and braises is always my Le Creuset enameled cast-iron Dutch oven. Enameled cast-iron is fabulous to cook with because it holds and evenly distributes heat beautifully, whether you’re cooking on the stove-top or in the oven. And the enamel isn’t just for looks! By coating both the exterior and interior with a gorgeous layer of enamel, you get all the benefits of cooking with cast-iron without the fussiness.

Though Le Creuset Dutch ovens certainly are pricey, they are an investment worth making. Plus, you can be confident in your purchase knowing they offer a LIFETIME warranty on their enameled cast-iron products. I have had mine for almost 15 years and have loved using it for everything from homemade caramel and crusty bread to braises and stir-fries. It’s so versatile and worth every penny!

Whether you serve it solo or alongside creamy colcannon and fresh beer bread, I hope you’ll love this recipe for Guinness Irish Stew!

Guiness Irish Stew

Maureen @ The Diet Oracle

Guinness adds a delicious depth of flavor that takes Irish stew to a whole new level.

5 from 2 votes

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Prep Time 30 mins

Cook Time 2 hrs

Course Main Course, Soup

Cuisine Irish

Servings 8

Ingredients

  

• 1 Tbsp olive oil
• 3 slices thick-cut bacon, diced
• 2 lb lamb, boneless shoulder meat OR extra-lean chuck stew meat in 1″ chunks, patted dry
• 1 large sweet onion, diced
• 4 stalks celery, sliced
• 4 carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 2 medium potatoes, peeled and diced (about 1 lb)
• 2 cloves garlic, minced
• 3 Tbsp flour
• 3/4 cup Guinness beer
• 3-4 cups reduced-sodium chicken broth
• 1 Tbsp tomato paste
• 2 Tbsp Worcestershire sauce
• 2 bay leaves
• 1 Tbsp fresh thyme leaves, minced (or 1 tsp dried)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground pepper

Instructions

 

• Heat a large Dutch oven over medium-high heat and drizzle in the olive oil. Add the bacon and cook, stirring frequently, until crisp–approximately 5-7 minutes. Remove from the pot and set aside.
• Turn the heat up to high and add your stew meat to the pot. Allow the lamb or beef to brown on one side before giving it a good stir and browning on all other sides. This will take 8-10 minutes. Adjust the heat as necessary to allow browning without excessive burning. Remove your meat and set aside with the bacon.
• Turn the heat back down to medium or medium-high and add the onion, celery, carrots, and parsnips. (If necessary, add another tablespoon or two of olive oil.) Saute, stirring frequently until starting to soften and brown in places, about 7 minutes. Add the garlic and saute for 2 more minutes.
• Sprinkle the flour over the veggies in your pot and give everything a good stir. Cook for another 2 minutes.
• Now it’s time to deglaze the pot! Pour in the Guinness and, using a wooden spoon, vigorously scrape up the browned bits stuck on the bottom of the pan. Then stir in the chicken stock.
• Add the seared meat, bacon, and all your remaining ingredients to the pot, including the potatoes. Stir well and bring everything to a simmer.
• At this point, you have two choices. You can either pop your covered pot into a 300 degree oven or continue to simmer on the stove-top over low heat. Either way, you’ll want to cover your pot and allow everything to simmer for another 1 1/2 – 2 hours, until the meat is perfectly tender. Do check on the stew about an hour into your cooking time to give everything a stir and check the liquid level. If you’re stew is starting to look a bit too thick, add another cup of chicken broth.
• Once your beef is nice and tender, give it a taste and adjust the seasoning as needed. Garnish with fresh parsley, if desired. Serve hot and enjoy! As with most stews, this Guiness Irish Stew is even more delicious the next day!

Notes

Nutrition information per serving (1/8 of recipe): 310 calories, 11 g fat, 4 g saturated fat, 24 g carbohydrate, 4 g fiber, 26 g protein

Keyword Beef, Beer, Lamb, Stew

Did you try this recipe for Guinness Irish Stew? Let me know how it went down in the comments!