Guinness is a mainstay in Irish pubs, so it is only natural that it be included as an ingredient in Irish recipes. In this delicious Irish Beef and Guinness Dinner, the Guinness not only adds flavor, it also acts as a tenderizer for the meat. Since it’s made in a slow cooker, this stew is easy on the cook.

Dehydrated vegetables – onions, carrots, and celery, which come in cans, may be substituted for fresh to save time on chopping; these vegetables are removed from the finished dish, but add a delicious flavor to this stew. It’s best served over mashed potatoes.

This warming dish is perfect to serve on a cold evening, and since it’s Irish in origin, would be a good choice for St. Patrick’s Day. Make sure it’s served with either Irish Soda Bread or Irish Potato Rolls

6 Servings

2 tablespoons vegetable oil
2 pounds beef round, cut into 1/4 inch slices
1 medium onion, chopped
2 leeks (white parts and tender green parts only), sliced
3 medium carrots, sliced
2 stalks celery, sliced
2 cloves garlic, finely chopped
1 1/4 cups double strength beef broth (canned or made with bouillon)
2/3 cup Guinness
3 slices thick bacon, diced, cooked until crisp, and drained (or 3 tablespoons crumbled bacon from the package)
1/2 pound fresh mushrooms, left whole
6 ounces shallots, peeled, but left whole, or use frozen pearl onions
1/4 cup flour
Salt and freshly ground pepper

1. Heat the oil in a frying pan on high heat and brown the meat slices; transfer them to a large (4-5 quart) slow cooker.
2. Add the onion, leeks, carrots, celery, and garlic.
3. Pour the beef broth and Guinness over the vegetables.
4. Cover and cook on low 4-6 hours.
5. Remove the meat from the slow cooker and set aside.
6. Strain the cooking liquid and reserve, discarding the vegetables or using them for another dish.
7. Return the meat to the slow cooker, and add the bacon, mushrooms, and shallots.
8. Mix the flour with the reserved cooking liquid and mix until smooth. This is most easily accomplished in a shaker or with a hand blender, adding a little liquid at a time until the mixture is smooth.
9. Pour the broth mixture into the slow cooker, cover, and cook on low about 2 hours more or until the mushrooms and shallots are tender and the cooking liquid is thickened, stirring occasionally.
10. Serve over mashed potatoes.

Amount Per Serving
Calories 421 Calories from Fat 132
Percent Total Calories From: Fat 31% Protein 41% Carb. 26%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 101 mg
Sodium 2887 mg
Total Carbohydrate 27 g
Dietary Fiber 3 g
Sugars 0 g
Protein 44 g

Vitamin A 34% Vitamin C 49% Calcium 0% Iron 33%