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Warm yourself up on St. Patrick’s Day with this Irish beef stew, which uses Guinness beer instead of the traditional red wine for an added depth of flavor. Kerry, Recipe Hunter

Kerry Brunelle


Guinness Beef Stew

How could this comfort food classic get any better? By adding beer.

Few dishes are as easy to put together and as comforting as stew. Meat and vegetables are slow cooked to create a wholesome, hearty meal that warms the soul. Stews are a great way to stretch ingredients, tenderize tougher cuts of meat through low and slow cooking, and reduce dishes and clean up time by using only one pot.

With beef, potatoes, and Guinness beer, this particular stew recipe from Girl Carnivore has a definite Irish twist, making it a no brainer for St. Patrick’s Day lunch, dinner, or both! Guinness is an Irish stout with a dark, toasty flavor, which comes from using roasted barley in the brewing process. Guinness imparts a complex malty flavor to this stew, and it also has the added benefit of acting as a meat tenderizer, due to the acids and tannins found in beer. Kita recommends using a dutch oven to go from stovetop to oven, which allows for easier temperature control (see tip below), but you could do it all in one pot on the stove if you don’t have an oven safe dish; when the recipe instructs you to move the dish to the oven, just reduce the burner heat to low to simmer instead. This traditional-style recipe calls for the potatoes, carrots, and onion, but feel free to improvise with whatever vegetables you have on hand. Parsnips, sweet potatoes, butternut squash, and celery would all be welcome additions. Once all the ingredients are added and simmering, the long cook time brings out all the flavors of the meat and spices. Have patience and stick to the timing in the recipe, it will be worth the wait.

A final added benefit of stew is that it can be served in a variety of ways – as is; over rice, noodles, potatoes, or polenta; or with bread or biscuits. Make a large pot and eat the leftovers for lunch or dinner throughout the whole week; as with most soups and stews, the flavor only gets better over time. Take the chill out of winter with this earthy, warming Guinness beef stew.



Kita Roberts

Head Sausage Stuffer at Girl Carnivore

Kita Roberts - The Fig Tree

From snout to tail, I like to keep it real in the kitchen for those of us with more of a carnivorous craving than a sweet tooth.

Kita Roberts, blogger at Girl Carnivore, has made it her mission to demystify the preparation and cooking of meat. With sass, sarcasm, and skill, she empowers readers to feel comfortable in what some may consider a male-dominated realm of cooking. While you shouldn’t expect to find any vegan, vegetarian, or even dessert recipes on this site, Kita does work with a variety of proteins, including seafood, turkey, and, of course, red meat. She makes smoking, sausage stuffing, grilling, and butchering less intimidating and more approachable with her down to earth writing and step-by-step instructions. Whether you’re looking for tips and tricks or a recipe for a particular type of protein, Girl Carnivore is your new one stop shop for all things meat.

Head over to Girl Carnivore and say hello to Kita on Instagram, Twitter, Pinterest, and Facebook.


Use the Oven to Keep Stews at a Simmer

Simmering a pot of stew at a low temperature is the key to making it tender. Instead of cooking on the stove, use the oven for an even temperature.

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