Guinness Irish Stew

In Ireland each household has its own version of Irish Stew. This is the preferred version in my household.

Guinness Irish Stew


  • 2 pounds beef stew meat or lamb, cut into bite-size pieces
  • 1/4 cup extra-virgin olive oil
  • Flour
  • 1 large red or white onion, chopped
  • 4 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup parsnips, cut into chunks
  • 3 pounds Russet potatoes, cut into chunks
  • 4 cups beef broth or stock
  • 12 to 16 ounces Guinness Extra Stout
  • Kosher or sea salt
  • Basil or thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • Chopped parsley, for serving

You can optionally add 1 cup red wine to the ingredients, if desired.


  1. Heat olive oil in a large, heavy skillet (I use cast iron).
  2. At this point you can choose to shake the chunks of meat in a paper bag with the flour. This will thicken the stew as it cooks. But this is optional. Most people don't bother with this step, although I do.
  3. Sear meat in a heavy skillet to brown it well. Remove from heat and place in slow cooker.
  4. Add onion and garlic to skillet, and cook long enough just to glaze. Do not let the garlic burn or it will become bitter.
  5. Add all ingredients to the slow cooker, and stir well.
  6. Cook on HIGH for 4 to 5 hours or on LOW for 8 hours.
  7. Ladle into individual soup bowls, and sprinkle with parsley.
  8. Serve with Irish Soda Bread.

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