Guinness Stew

The Irish are very proud of their Guinness. So even though I’m not Irish, and St. Patrick’s day has nothing to do with Middle Eastern Jewery, They do say, “On March 17, everyone is Irish,” so I’m sticking to that. Happy Saint Patrick’s Day, Dear Internet Friends!

You may remember that not too long ago we went to Ireland where we ate brown bread and potatoes, drank Guinness, and even learned how to pour a perfect pint of it at the Guinness Storehouse (see above photo). One thing we didn’t eat, but saw on many a pub menu, was Guinness stew; so in true Kosher Foodie fashion, I had to try and make it myself in my kosher kitchen!

It’s simple, really. All of the usual suspects are here:

Onions, garlic, celery, carrots, and, of course, potatoes!

The whole stew is braised in the dark barley and hoppy stout that we call Guinness, making this a worthy St. Patty’s day post and a good excuse to look at Ireland photos and reminisce about vacations past (and hope to plan ones for the near future!).

Guinness Stew for St. Patrick’s Day
Serves 4


  • 1 lb. cubed stew meat (I always see this cheap cut at the butcher)
  • 2 medium onions, diced
  • 6 cloves of garlic, minced
  • 2 stalks of celery, chopped
  • 3 carrots, chopped
  • about 1 lb of potatoes, chopped
  • 1 can of diced tomatoes (or you can always use fresh)
  • 1 12 oz. bottle of Guinness
  • salt, pepper and olive oil to taste


  1. First, preheat the oven to 350 degrees. Put a large, heavy pot on a medium fire and drizzle some olive oil in there. When it’s hot, add the beef and brown it. Remove the meat and set aside.
  2. Add the onions to the same pot and lower the heat. You may need to add a bit more oil. season and cook the onions until translucent, then add the garlic and cook for 5 more minutes.
  3. Now add the rest of the veggies and mix!
  4. Pour in the tomatoes and the beer, mix again, raise the fire and let the almost-stew come to a boil.
  5. It will be pretty liquidy now, but we’re going to keep on cooking it in the oven and let the meat get tender and the vegetables get soft. Turn off the fire and move the pot to the oven. Cook it for another 2 hours, checking and mixing every 20 to 30 minutes to make sure everything is going according to plan (I cooked mine for closer to 3 hours, which is why it looks so dry. Still delicious, but if you plan on serving over rice, it’s nice to have some sauce to eat with it!).
  6. Eat over rice paired with a pint of Guinness. Happy St. Patrick’s Day!