Our Guinness Beef and Potato Stew is a winter must-try plus highlights from my trip to the Guinness Storehouse in Dublin, Ireland!
Hi! It’s Ruthie here!! I just recently spent 7 weeks in Europe on, quite frankly, the adventure of a lifetime… I was traveling solo (except for when Madeliene met me in Hamburg, Germany), exploring cities and cuisines, walking through chapter after chapter in history, AND completely falling in love with every moment! If you’d like to catch all the highlights they’re over on our Cooking with Ruthie Instagram timeline!
When you get the chance to spend time in Dublin, Ireland be sure go see the Guinness Storehouse it’s an experience you simply can not miss! Whether or not you’d enjoy the perfect pint of Guinness that comes with every ticket- they’ve put together an extraordinary self-guided tour. It’s filled with some history of Ireland, the journey of the company, and learning to pour the “perfect pint” at the Guinness Academy is super awesome too!
The top floor of the storehouse is called the Gravity Bar and it has 360 degree floor to ceiling windows with views that go on for days! It’s just stunning and a popular destination for everyone there so it was pretty packed!! All you need to do is just get close enough to the windows so that you can see the description of the city scape which is written on the glass for you to pin point and enjoy!
Now, lets get to our Guinness Beef and Potato Stew
Ireland just isn’t Ireland without a meat and potatoes meal! As I’m sure you know, Ireland is famous for it’s hearty meals, most of which include in it.. somewhere.. some kind of cooked potato! You’ll find them french fried, hashed, and even scalloped. I’m a fan of potatoes since I was born in Idaho, which is almost as famous for their love and farming of them!
All I have to say is Guinness Beef and Potato Stew will hit the spot! Especially in the winter when we all love a bowl of warm and cozy stew. It’s loaded with lots of potatoes, carrots, beef (or veal) all lovely in a beef broth and tomato base!
We’ve got more a lot more Irish recipes for you to enjoy. . . I guess it’s because we have family ties to Ireland! I’ll tell you all about it next Monday when I share another recipe and more from my trip along with a touching connection to an ancestor I found there.
More Irish Recipes
Everywhere I turned I saw signs for Cronuts! Plainly, I was intrigued and stopped into a KRUST cronut and coffee shop one evening as I was walking through downtown Dublin.
What is a Cronut?
Invented by Dominique Ansel in New York City, in his bakery of the same name, the cronut is a doughnut made with the light and flaky pastry of a croissant and covered in icing! A cronut is also filled with cream before being slathered in icing sugar! It is quite similar to how one might expect a doughnut to look. When they were first released, punters would buy the cronuts and re-sell Ansel’s pastries for up to $100 each. WOW!
Guinness Beef and Potato Stew a traditional Irish recipe and every bite is over flowing with mouth-watering flavor! Promise. You’ll love it!
Ruthie & Madeliene
Guinness Beef and Potato Stew
- 2 tablespoons olive oil
- 2 cups onions finely chopped
- 1 1/2 pound beef or veal stew meat or combination
- 2 tablespoons paprika
- 3 tablespoons tomato paste
- 2 tablespoons chopped garlic
- 1 teaspoon thyme
- 1 teaspoon rosemary finely chopped
- ¼ cup apple cider vinegar
- 8 cups beef broth
- 2 cups carrots
- 4 cups potatoes
- Salt and pepper to taste
- 1 tablespoon cornstarch
- ¼ cup water
- 1 1/2 cups Guinness stout beer (12 oz.)
- 2 leaves bay leaf
- 1/2 cup parsley chopped
- In a large casserole pan or stock pot heat oil and add onions frying until almost caramelized until golden brown.
- Add the meat and brown on all sides.
- Add the paprika, tomato paste, vinegar, garlic, thyme, and rosemary.
- Take off heat and stir well; put back on stove, add bay leafs, Guinness stout beer, and beef broth.
- Bring to a simmer, partially covered, for 45 minutes to 1 hour or until the meat is almost tender.
- Add the potatoes, carrots, and continue cooking until they are softened. approx 8-10 minutes.
- In a small mixing bowl, mix cornstarch and water to create a smooth paste.
- Add to the soup and simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Finish with chopped parsley and serve with french bread and a Guinness beer.