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Make This Guinness Beef Stew for St. Patrick’s Day in Westchester

Photos courtesy of Susan Lawrence Gourmet Food Market & Catering

The exclusive recipe from Susan Lawrence Gourmet Foods in Chappaqua is hearty, savory, and perfect alongside a slice of Irish soda bread.

Perhaps it’s the luck of the Irish, or maybe it’s just a really kind and accommodating chef — but, either way, Westchester Magazine has obtained the exclusive recipe for Susan Lawrence Gourmet Food Market & Catering Guinness Beef Stew just in time for St. Patrick’s Day feasting.

“For St. Patrick’s Day, we become Susan O’Lawrence,” quips Mark Kramer, executive chef/proprietor of the always busy, always superb Chappaqua eatery, market, bakery, and caterer, where those in the know line up in the wee hours for authentic, artisanal Irish soda bread, baked fresh every morning from now until St. Patrick’s Day. (They line up early for the babka, too, but that’s a whole other holiday indulgence.)

Everything you need to impress your friends and relations, Irish or otherwise, with Susan Lawrence’s Guinness Beef Stew is below, but if you’d rather leave kitchen duty to someone else, the hearty dish can be ordered to heat and serve at home, along with a full St. Patrick’s Day menu of Irish favorites, including corned beef, braised cabbage, green pea soup with Irish bacon croutons, Irish salmon with a green herb sauce, and of course, Irish specialty desserts (go ahead, just try to resist the darling four leaf clover cupcakes).

Executive chef/proprietor Mark Kramer

Executive chef/proprietor Mark Kramer. Photo courtesy of Susan Lawrence Gourmet Food Market & Catering

So, without further ado, here is the recipe. Slainte, all you hungry lads and lassies! 

Guinness Beef Stew

Serves 6-8


  • 2 pounds beef chuck, cut into 1 ½ inch pieces
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 slices bacon, diced
  • 1 cup chopped Vidalia onions, chopped
  • 2 ribs celery, chopped/diced
  • 3 cloves garlic, minced
  • 12 oz bottle Guinness Draught (not extra Stout)
  • 2 cups beef stock
  • 4 oz Glace de Viande (available from D’Artagnan)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dark brown sugar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 3 large Yukon Gold potatoes, cut in 1-inch pieces
  • 2 large carrots, chopped in 1/2 inch pieces
  • 18-20 pearl onions, peeled
  • 2 tablespoons Italian parsley, chopped


1. Season the cubed beef with salt and pepper.

2. Add 1 tablespoon oil to a large Dutch oven. Add diced bacon and cook until fat is rendered, and bacon is almost crisp.

3. Remove bacon pieces and set aside, leaving bacon fat in Dutch oven.

4. Brown the seasoned beef pieces in small batches being careful not to overcrowd the pan. Generously brown the beef on all sides and transfer everything to a plate.

5. Add remaining tablespoon of olive oil to the pot. Stir in the chopped onions and celery and cook for 2 to 3 minutes, or until softened. Add garlic and continue to cook another minute.

6. Add the Guinness beer and scrape up any browned bits from the bottom of the pot.

7. Return the beef to the pot; stir in the beef stock, glace de viande, Worcester sauce, tomato paste, brown sugar, thyme leaves, rosemary bay leaf, and reserved cooked bacon pieces.

8. Bring to a boil and then reduce heat to low. Cover and allow to simmer for 1.5 to 2 hours with the lid on, or until the beef is tender.

9. In a small bowl, combine cornstarch with 3 tablespoons of cold water. Stir the cornstarch slurry into the simmering stew to thicken (about 3 minutes). You can add more cornstarch slurry if you prefer a thicker sauce.

10. Add the potatoes, carrots, and pearl onions, and cook on a low simmer, just until tender.

11. Taste, adjust salt, pepper, and seasonings as needed.

12. Remove bay leaf and garnish stew with fresh chopped parsley. Serve immediately. Enjoy!

Susan Lawrence Gourmet Food Market & Catering
26 N Greeley Ave

Related: Learn All About the Origins of Corned Beef and Cabbage


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