Aug 31 2026
Restaurants›The Field Irish Pub›Guinness Beef Stew Recipe

Guinness Beef Stew Recipe

Inspired by The Field Irish Pub
Time3h
Serves4

Angus Beef, Guinness Gravy, Champ

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Ingredients

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Beef Stew

Champ (Irish mashed potatoes with scallions)

Thickening & finishing

Method

Beef Stew

  1. 1

    Prep beef and vegetables

    Pat the cubed Angus beef dry with paper towels. Season beef with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. Place the flour in a shallow bowl or plate and dredge beef pieces lightly, shaking off excess flour.

  2. 2

    Brown the beef

    Heat a large heavy-bottomed Dutch oven or pot over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When oil is shimmering and butter foaming, work in batches and add beef pieces without crowding. Brown on all sides, about 3–4 minutes per batch. Remove browned beef to a plate and repeat until all beef is browned. Don’t worry about small browned bits in the pan.

  3. 3

    Sauté aromatics

    Reduce heat to medium. If pan looks dry, add a little more oil. Add the diced onion, carrots, and celery to the pot. Sauté 6–8 minutes until softened and beginning to brown. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to mellow its acidity.

  4. 4

    Deglaze and build stew

    Pour in the Guinness to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the stout simmer 2 minutes to reduce slightly. Add the reserved browned beef back to the pot along with any accumulated juices. Pour in 3 cups beef stock, 1 tbs Worcestershire sauce, add thyme sprigs and bay leaves. Bring to a gentle simmer.

  5. 5

    Simmer until tender

    Reduce heat to low, cover partially with a lid, and simmer gently for 1.5–2 hours, or until beef is fork-tender. Check every 30 minutes; skim any excess fat and stir to prevent sticking. If using pearl onions, add them during the last 25–30 minutes to cook through.

  6. 6

    Finish and thicken

    When beef is tender, remove and discard thyme sprigs and bay leaves. Taste the gravy and adjust seasoning with remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper as needed. To thicken: whisk 1 tbs cornstarch with 2 tbs cold water to make a slurry. Bring stew to a gentle simmer and slowly whisk in slurry; simmer 2–3 minutes until gravy has thickened. If you prefer a thicker gravy, repeat with another 1/2 tbs cornstarch mixed with 1 tbs cold water. Stir in chopped parsley just before serving.

Champ (Irish mashed potatoes)

  1. 7

    Cook potatoes

    Place peeled potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes. Drain thoroughly.

  2. 8

    Heat milk and butter

    While potatoes cook, heat 1 cup milk with 4 tbs butter in a small saucepan or in the microwave until butter melts and mixture is hot but not boiling. Reserve 2 tbs of the sliced scallions to use as garnish.

  3. 9

    Mash and season

    Return drained potatoes to the pot or a warm bowl. Mash to desired texture (for chunky champ, mash less; for smoother, use a ricer or electric masher). Gradually add the hot milk-butter mixture while mashing until you reach a creamy consistency. Stir in sliced scallions (except reserved), 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning.

  4. 10

    Finish

    Spoon champ onto plates or into a serving bowl. Top with small pats of cold butter and sprinkle reserved scallions over the top so they remain bright and fresh.

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