2 1/2 pounds of stew beef - cut into cubes
2 tablespoons of olive oil
2 cloves of garlic - crushed
1 cup of onions - chopped
10 small pearl onions
1/4 cup of flour
1 1/2 cups of beef broth
12 ounces of Guinness Extra Stout
3 large carrots - sliced
2 bay leaves
1/4 teaspoon of black pepper
3/4 cup of prunes - pitted
2 tablespoons of parsley - for garnish


1. In a Dutch oven, on medium high heat, use 1 Tablespoon of the oil and sauté the onions for 3-4 minutes. Add garlic and cook for another 30 seconds.
2. Remove onions and garlic from the pot and add the remaining 1 Tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches.
3. Reduce heat, stir in the flour until all the meat is coated.
4. Add beef broth and the Guinness and stir until mixture comes to a simmer.
5. Add the onions, garlic, pearl onions, carrots, bay leaves, and ground pepper to the pot. Stir.
6. Simmer gently for 1 hour, stirring occasionally. Cook the stew uncovered so that the gravy will thicken.
7. Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish.
7. Remove bay leaf. Add salt and pepper to taste. Serve with potatoes and Irish brown bread.

Recipe courtesy of Amanda Brawley, 2011.

Amanda Brawley, originally from Dublin, Ireland, shows how to prepare a few traditional dishes that are slightly different from the usual Corned Beef and Cabbage and Irish Soda Bread. She swears that you will enjoy these just as much or even better, and it provides a change of pace.

This is Guinness Irish Stew. This original peasant dish has evolved to near gourmet status, and makes a wonderfully hearty and satisfying meal for any occasion. Here it is offered up as an alternative for St. Patrick's Day.

Originally, Irish Stew was a simple, filling, and flavorful peasant dish made from the cheapest and most available ingredients. Since the Irish raised primarily sheep and grew root crops, lamb and potatoes were the most common ingredients.

Fleeing the ravages of the potato famine, Irish immigrants to the United States brought along their wonderful hearty food traditions. The stew evolved and adapted to include the local offerings, such as beef instead of lamb, the result, over time, was a thick and hearty soup.  Eventually, the recipe evolved to include Guinness stout.

Amanda makes these and other foods as a caterer, baker and in-home cooking demonstrator. Amanda also sells pre-mixed packages of her scones and Irish Soda Breads to allow everyone to experience Ireland firsthand one bite at a time.

This video was filmed in the Doyon's Kitchen & Appliance Showroom in Gloucester, MA.

Guinness Irish Stew
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