2 ratings

Brazen Head Beef and Guinness Stew

Adapted from a recipe served at Ireland's oldest pub
Slawomir Fajer/Shutterstock

A classic Guinness beef stew is a must have for St. Patrick's Day, but it's truly a comforting dish for any time of year.

This recipe by Judy Hevrdejs originally appeared in the Chicago Tribune.

Ready in
3 h
30 m
(prepare time)
2 h 30 m
(cook time)
Calories Per Serving


  • 2 Tablespoons vegetable oil
  • 2 Pounds lean stewing beef, cubed
  • 1 Teaspoon salt
  • Freshly ground pepper
  • 2 large onions, coarsely chopped
  • 1 large clove garlic, crushed
  • 2 Tablespoons each: tomato paste, beef bouillon
  • 2 Cups carrots, cut in chunks
  • 1 Cup celery, cut in chunks
  • 1/2 Pound button mushrooms, coarsely chopped
  • 1 sprig thyme
  • 1 1/4 Cup Guinness stout, about 1 bottle


Heat oil over medium-high heat in a heavy pot.

Season meat with the salt and pepper to taste.

Brown meat, in batches, on all sides; return all the meat to the pot.

Add water to just cover meat; cover pot.

Simmer until meat is tender, 1-2 hours; do not boil.

Skim off any foam.

Add onions, garlic, tomato paste and beef bouillon; heat to a boil.

Add carrots, celery, mushrooms, thyme and Guinness; simmer 1 hour.

Season with salt and pepper to taste.

(The stew may be thickened with a flour-oil roux if desired.)