Beef & Guinness Stew with Champ

A Taste of Ireland: Guinness Storehouse

Servings: 4 Servings

Author: Executive Chef Justin O’Connor



  • ¾ cup Guinness Foreign Extra Stout
  • 1 lb. stewing diced beef
  • 1 medium onion – diced
  • 1 large carrot – diced
  • 1 large celery – diced
  • 1 large parsnip – diced
  • 4 ¼ cups thick beef stock
  • sprigs of fresh thyme & rosemary
  • Champ potato (mashed potato infused with spring onion)



  1. Stir fry the beef, add the vegetables, and cook until tender, then pour in the Guinness and reduce by half.
  2. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
  3. Serve with the champ potato and honey roast carrot and parsnip.

(This stew is always better made one day in advance!)