Guinness Stew: A True Irish Stew for St. Patrick’s Day

St. Patrick’s Day is, for me, the perfect reason to serve up a robust, heartwarming dish. And believe me, there’s little that fits this Irish holiday better than a steaming bowl of Guinness Stew. This isn’t refined haute cuisine, but a stew as a stew should be: deep in flavor, simple to make, and perfect to enjoy with a good glass of beer—or even better, a proper pint of Guinness! (Sláinte).

I’ve always had a thing for Ireland. Not so much because of the country itself—I haven’t been there (yet)—but mainly because of the music. I’ve been a fan of Irish folk for years and even had the chance to play, briefly, with the folk group Coracle. The energy and warmth of that music are so infectious, and the same goes for Irish cuisine. It’s all about simplicity, pure flavors, and meals meant to be shared. That’s exactly what makes Guinness Stew so good.

The secret to a great Guinness Stew is time. This isn’t a quick meal but a dish you let simmer, allowing all the flavors to fully develop. The beer adds a dark, rich taste, while fresh herbs and broth bring balance. Pair that with a piece of hearty bread or Irish soda bread, and you’ve got a meal that’s truly satisfying.

What is St. Patrick’s Day?

St. Patrick’s Day, celebrated on March 17th, is Ireland’s national holiday in honor of Saint Patrick, the country’s patron saint. The day’s origins date back to the fifth century when Saint Patrick brought Christianity to Ireland. According to legend, he used a shamrock to explain the Holy Trinity, which is why the shamrock has become a symbol of the celebration.

Today, St. Patrick’s Day is celebrated worldwide, especially in countries with large Irish communities, such as the U.S., Canada, and Australia. The festivities include parades, traditional Irish music and dance, wearing green clothing, and drinking Irish beer and whiskey. In some cities, like Chicago, even a river is dyed green in honor of the day. While the religious significance still plays a role, the holiday is best known for its cheerful and exuberant atmosphere. Here in the Netherlands, it’s mainly celebrated in Irish pubs with live music and good company. But one thing is certain—you can’t start the party night without a solid meal. And with this, you’ll be 100% ready to go all out at the Irish pub.

Irish Soda bread

Speaking of bread—what’s an Irish stew without a thick slice of Irish Soda Bread? This traditional Irish bread, made without yeast but with buttermilk and baking soda, is the perfect companion for Guinness Stew. Soft on the inside, with a firm crust on the outside, and ideal for mopping up those last bits of sauce. Bonus points if you serve it fresh from the oven with a generous smear of salted butter.

Whether you’re celebrating St. Patrick’s Day with friends, family, or simply because you’re craving a hearty meal, this Guinness Stew never disappoints. Crack open a bottle of Guinness (one for the stew, one for yourself), put on a good folk record, and let the aroma fill your kitchen. This is The Hungry Dutchman’s way of eating Irish—no fuss, just good food.

Extra Tip for All Outdoor Cooking Enthusiasts

I made this stew on the Windmill Cast Iron Camp Stove. I recently wrote a great review on this powerful little stove, covering all its ins and outs. With this stove, you can prepare the most delicious meals on briquettes wherever you are. Whether it’s a stew in a Dutch oven or a beautifully seared piece of meat from a skillet, outdoor cooking becomes a breeze with this!g een eitje!

Why Chuck Roast and Not Regular Beef Stew Meat?

Okay, in principle, it doesn’t really matter whether you use regular beef stew meat or chuck roast. Both cuts are meant for delicious slow-cooked dishes like hachee, Flemish stew, or a hearty Irish stew. I chose chuck roast because I prefer its texture and the slightly sweet flavor it develops after hours of slow cooking. That’s right—it’s a personal choice. But what’s the difference?

Chuck roast and beef stew meat both come from the cow, but they differ in texture and preparation. Chuck roast comes from the shoulder and contains a distinctive tendon (connective tissue) that turns into gelatin when slow-cooked, making the meat extra tender and juicy. Beef stew meat, on the other hand, is a broader category and can come from various parts of the cow, such as the rump or shoulder. It contains less connective tissue and can remain slightly firmer after cooking. Both cuts are ideal for stewing, but chuck roast often has a softer and more luscious texture.

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Ingredients

• 1 kilogram chuck roast (cut into 2cm cubes)

• 2 tablespoons olive oil

• 3 cloves garlic (finely chopped)

• 3 yellow onions (chopped)

• 500g bacon (cut into small cubes)

• 3 tablespoons flour

• 2 large pints (500ml) Guinness (1 for the stew and 1 for yourself!)

• 4 tablespoons tomato paste

• 1 liter broth (chicken or beef broth)

• 4 carrots (cut into 0.5cm slices)

• 3 stalks celery (cut into thin strips)

• 3 dried bay leaves

• 3 sprigs thyme

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Directions

• Cut the chuck roast into 2cm cubes.
• Heat oil in a large Dutch oven and sear the meat on all sides until nicely browned.
• Remove the meat from the pan and set it aside. Add more olive oil to the pan and sauté the onion and garlic until they become slightly translucent.
• Add the bacon and stir with a wooden spoon, allowing it to cook for a moment.
• Stir in the carrots and celery and sauté for another 2 minutes.
• Add the flour and mix everything well.
• Pour in the Guinness and broth, then add the 4 tablespoons of tomato paste.
• Return the meat to the pan and stir well to combine everything and dissolve the flour.
• Finally, add the bay leaves and thyme.
• Reduce the heat (lower the gas, oven temperature, or if using charcoal and cast iron like I do, reduce the number of briquettes in your stove or BBQ).
• Cover the pan with a lid and let the stew simmer low and slow for about 2 hours.
• Once the meat is tender and soft, remove the lid and let the stew reduce and thicken for at least 30-45 minutes, or longer if needed. You can slightly increase the temperature to speed up the process. After this, it’s ready to serve.
  
  
  EXTRA TIP: Serve this Guinness Stew with delicious mashed potatoes and a good glass of Guinness. Sláinte!