Guinness Beef Stew

By Michael Krochalis

2 and 1/2 to 3 lbs. beef stew meat or sirloin
6 carrots
2 Tbsp. seasoned flour (with salt & pepper)
2 large onions
2 Tbsp. oil or butter for frying

1/2 cup cider
1/4 cup water
1/2 to 3/4 pint Guinness
Parsley for garnish


Clean, peel and slice carrot and onions. Cube the meat, roll in flour and cook quickly in a hot skillet with the oil. Remove the beef and set aside. Add the onions to the same pan and sauté. Add carrots, the cooked beef and the liquids, and turn down heat to a simmer. Cover and cook for 1 and 1/2 hours.

Add more beer during cooking so it doesn’t get dried out. You want to end up with a nice, thick broth. Clean and chop the parsley, add to the top. Pour a new pint! Enjoy!

Mike Krochalis is a former chef, half Lithuanian and half Irish. His Irish side (from his dear ol’ mom) hails from County Cork, home of the Blarney Stone. “Here’s to eyes in your heads and none in your spuds.” — Old Irish Toast