Beef & Guinness Stew served with Champ Potato

With Saint Patrick's Day approaching, Chef Noel Enright wanted to share this traditional Irish Beef & Guinness Stew recipe for you to try at home. Served with the perfect accompaniment, Champ Potato. Serves 4 to 6 people. Takes 1 ½ to 2 hours.


For the stew: 900g diced beef, 500ml bottle of Guinness, 1 medium onion diced, 1 clove of garlic, 2 carrots cubed, 1 parsnip cubed, 100g turnip cubed, 550 ml of beef stock, 25g flour, ½ tbsp tomato puree, 2 tbsp rapeseed oil.

For the champ: 4 to 6 medium size potatoes, 2 spring onions sliced, 150 ml cream, knob of butter, pinch of nutmeg.

To make the stew:

Fry the beef with oil in a heavy based pot until coloured all around, add the onion and cook for two minutes, add the tomato puree, mix thoroughly and then mix in the flour.

Pour in the Guinness and cook until it reduces by half, constantly stirring the pot with a wooden spoon.

Add the beef stock and the cubed vegetables. Bring to the boil and reduce to a gentle simmer.

Cook for at least 90 minutes stirring occasionally to stop the mix sticking to the bottom of the pot.

To make the champ:

Cook potatoes in boiling water until soft. Strain off the liquid and mash the potatoes. In a separate pan sweat off the nutmeg and spring onion in the butter, add the cream and bring to the boil. Add this mix to the potatoes and stir in with a wooden spoon. Season with salt to finish.

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