Chef Stuart O’Keeffe's Irish Beef and Guinness Stew

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Chef Stuart O’Keeffe’s Irish Beef and Guinness Stew

Go to COOKING “Home & Family” for today’s recipe


Serves 6


  • 3lb beef brisket, cut into 2 inch cubes
  • 4 tablespoons canola oil
  • 2 onions, peeled and roughly diced
  • 2 tablespoons flour
  • 3 cups Guinness Stout
  • 4 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 large sprig of thyme
  • 2 bay leaves
  • 4 cloves garlic, crushed and chopped
  • 1 tablespoon blackcurrant jelly
  • 2 cups beef stock
  • 1 tablespoon tomato paste



    1. In a large dutch oven, bring the canola oil to a medium heat, brown off all the meat, set aside.


    1. Add onions and sauté for 7 minutes, until they are beginning to brown. Add flour here. Stir.


    1. Add Guinness along with the carrots, celery, bay leaves, garlic, blackcurrant jelly, stock and tomato paste.


    1. Season well with salt and pepper. Bring to a simmer.


    1. Cover and place in preheated oven for 1.5 hours or until the meat gets very tender.

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