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Beef and Irish Stout Stew 1

Beef and Irish Stout Stew

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 2 hours 45 mins
  • Total Time: 3 hours 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Irish


Beef and Irish Stout Stew is a type of beef stew prepared with tough tasty beef cuts, carrots and aromatics slowly cooked in an Irish stout with tomatoes.


  • 1 kg stewing beef, cubed
  • 200 g beef tendons, cubed
  • 200 g fatty bacon pieces or streaky bacon, diced
  • 2 pcs large carrots, sliced
  • 2 pcs onions, roughly chopped
  • 500 ml stout beer
  • 500 ml beef stock
  • 1/4 cup tomato paste
  • 1/4 cup flour
  • 3 pcs bay leaves
  • 3 sprigs thyme
  • 2 stalks celery, sliced
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • olive oil


  1. Generously season beef and tendons with salt and freshly ground black pepper.
  2. In a large pot heat olive oil then in batches brown beef and tendon pieces on all sides.  Remove from pot then set it aside.
  3. Add more olive oil if needed then sauté garlic and onions.
  4. Add bacon and continue to cook until its browned.
  5. Stir in carrots and celery, cook for a minute.
  6. Add flour then stir to cook of the flour.
  7. Pour beef stock slowly while mixing and once it’s even in consistency add the stout and tomato paste.
  8. Add the beef and tendons back, add the bay leaves and thyme, bring to a boil, cover the pot then simmer in low heat for 1 1/2 hours.
  9. Increase heat to medium then continue to simmer for 30 minutes.  At this stage the liquid should have reduced to a nice thick sauce consistency otherwise reduce to the consistency you desire by increasing the heat and cook it off a furthermore
  10. Remove the thyme sprig and bay leaves then season with salt and freshly ground black pepper.  Turn off heat then serve.