Guinness Beef Stew

2 Reviews
100% would make this recipe again

This stew is offered in all the Irish pubs. It is served hot with boiled potatoes and a pint of Guinness on the side.

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Preparation : 15 min Cooking : 1 h 40 min
360 calories/serving


800 g blade pot roast, cut into cubes
1/3 cup white flour (all purpose) 45 g
1 tsp butter, unsalted 5 g
1 tbsp olive oil 15 mL
2 onions, finely chopped 400 g
2 tbsp Italian parsley, fresh, chopped 10 g
1 bay leaf 0.2 g
3 cups beer Guinness 750 mL
1 tbsp Worcestershire sauce 15 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


  1. Preheat the oven to 160ºC/325ºF. Dredge the beef cubes in flour.
  2. Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Take the cubes out of the casserole using a slotted spoon, then transfer them to a plate.
  3. Add the onion and sauté over medium-low heat about 5 min, with occasional stirring. Add the parsley and bay leaf. Put the meat back into the dish. Pour in the Guinness and the Worcestershire. Let cook about 5 min.
  4. Put the dish in the middle of the oven, and cook until the meat is tender. Make sure that the meat does not get too dry, adding more beer or water if necessary.
  5. Serve.

Nutrition Facts Table

per 1 serving (370 g)


% Daily Value




11 g

17 %

Saturated 4 g
+ Trans 0.3 g

22 %


70 mg


100 mg

4 %


24 g

8 %


2 g

7 %


4 g

Net Carbs

22 g


27 g

Vitamin A

2 %

Vitamin C

13 %


4 %


24 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin K, Zinc
Good source of  :
Folacin, Iron, Magnesium, Phosphorus, Potassium, Vitamin B2, Vitamin B6
Source of  :
Copper, Manganese, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 3
Fats 2

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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