There's a restaurant in town here called 3 Lyons Pub and they serve the best Irish food. They also make the best gravy and they use Guinness for the beer. If you aren't familiar with Guinness it is an Irish dry stout beer that originated in the brewery of Arthur Guinness back in 1975. The base of the beef stew reminds me of the gravy that I had at the restaurant but it isn't as thick. However, the potatoes make up for that. If you haven't tried adding a bottle of Guinness to your beef stew then what are you waiting for? 😉
I did a couple of things differently in this recipe. Instead of wine, I used more Guinness. I didn't want to go out and buy another bottle of wine. Wine is expensive and the beef stew meat was already expensive. I also added some flour to this to thicken it up a bit, and make it seem like it was gravy. I took some of the liquid out of the pan after it was done cooking, and added in some flour. Pretty sure the Pioneer Woman does something similar to this, and she calls it a slurry when you add flour to a liquid to thicken it up. You can do these similar changes if you wish, or just follow the recipe. It's delicious!
How to make Guinness Beef Stew
To print the full recipe please see the recipe card below.
Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
Begin by peeling and deveining the shrimp and rinsing them under cold water. Season the shrimp with paprika and crushed red pepper.
In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
Pour the wine into the pan if using. Stir and allow it to evaporate about 45 seconds. Pour in the marinara sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce a long with the cooked pasta. Stir gently to combine.
Other Recipes to Try
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- 1 ¼ pounds well-marbled chuck beef stew meat, cut into 1 ½-inch chunks
- 3 teaspoons of salt (more to taste)
- ¼ cup olive oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into ½-inch pieces (about 7 cups)
- 1 large onion, chopped (1 ½ to 2 cups)
- 2 cups ½-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.
myWW points: Blue 10; Green 10; Purple 7
- Serving Size: 1 cup
- Calories: 713
- Sugar: 5
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 90
- Fiber: 18
- Protein: 24