Guinness Stew with Soda Bread


by: Mommy_loves_to_cook

This Irish classic is so easy to prepare. Courtesy of Rachael Ray Show


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serves: 4

2 tablespoons EVOO - Extra Virgin Olive Oil

3 pounds top round, cut into 2-inch chunks

4 slices bacon, chopped

2 medium onions, finely chopped

3 pieces carrots, peeled and sliced on a slight angle into about 1/2-inch thick

3 ribs celery, finely chopped

3 pieces parsnips, peeled and sliced on an angle into about 1/2-inch thick

1 large or 2 medium turnips, peeled and cut in half then cut into wedges 1/2-inch thick

1 leaf fresh bay

2 teaspoons cumin

1 teaspoon allspice

2 tablespoons honey

2 tablespoons Worcestershire sauce

1 bottle Guinness beer

6 cups beef stock

1 pound small new potatoes, scrubbed and left whole

3 tablespoons butter

3 tablespoons flour

1 loaf store-bought Irish soda bread

6 cups beef stock

Nutrition Facts
Guinness Stew with Soda Bread

Servings Per Recipe: 4

Amount per Serving

Calories: 1874

  • Total Fat: 75.9 g
  •     Saturated Fat: 19.2 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 23.1 mg
  • Sodium: 5107.3 mg
  • Total Carbs: 253.3 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 14.9 g
  • Protein: 51 g

how is this calculated?

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1.  Preheat oven to 375ºF.

2.  Place a large pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the meat to the pot and cook, stirring occasionally, until well-seared on all sides, 7-8 minutes total. Remove the meat from the pot and reserve it on a plate.

3.  Add the bacon to the pot and cook until brown and crispy, 4-5 minutes. Add the onions, carrots, celery, parsnips, turnips, bay leaf, cumin and allspice to the pot, and cook until the veggies begin to get tender, 6-7 minutes.

4.  Add the honey, Worcestershire, Guinness, reserved meat, stock and potatoes to the pot and bring to a bubble. Cover the pot and transfer the stew to the oven. Cook until the meat is tender, about 1 hour.

5.  After an hour has passed, remove the stew from the oven and place it on the stovetop over medium-high heat to bring up to a bubble. Place a small skillet over medium-high heat and melt the butter. Sprinkle the flour over the butter and cook it for about one minute.

6.  Scoop a mugful of the broth from the pot and whisk it into the roux. Transfer the thickened liquid back to the pot of stew and allow it to cook at a bubble for 2-3 minutes, until thickened. Serve up the stew with some Irish soda bread alongside.

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