Ireland's defining pub stew: chunks of grass-fed Connacht beef braised long and slow with onion, carrot, parsnip and pearl barley in a dark Guinness gravy, served with buttered brown soda bread.

Beef and Guinness stew (also called Stobhach Gaelach) emerged in 19th-century Irish pubs as a slow-cooked pot dish using cheap beef cuts and the country's most accessible dark malt beer (Guinness, brewed in Dublin since 1759). The dish became the canonical pub-grub winter Sunday lunch across Ireland. Galway and Connacht versions include parsnip and pearl barley and lean toward grass-fed Connemara mountain beef. Galway pubs that run benchmark versions include Tigh Neachtain and The Quays Bar. The stew should braise at least 3 hours; the gravy should be glossy mahogany.

4 editor picks for Guinness Beef Stew in Galway, ranked by editorial score. All Galway signature dishes · Guinness Beef Stew across every city.

Also in: Dublin.

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