Hearty Guinness Beef Stew
When the weather cools down, few meals bring comfort quite like a hearty bowl of beef stew. And what better way to enhance its rich flavor than by adding Guinness, the famous Irish stout! This Guinness beef stew is the perfect dish for cozy nights in, offering tender chunks of beef, a medley of vegetables, and a depth of flavor that only the stout can bring.
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Ingredients
- 2 lbs beef chuck, cut into 1.5 inch cubes
- 1 12 oz bottle Guinness stout
- 4 large carrots, peeled and diced
- 3 large potatoes, peeled and diced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3-4 cups beef broth (enough to cover ingredients)
- 2 tbsp flour (for coating the beef)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 bay leaves
- 2 tsp dried thyme (or 2-3 fresh sprigs)
- salt and pepper to taste
Optional Ingredients:
- 1-2 tsp Worcestershire sauce (for added depth)
- 1 tbsp brown sugar (to balance the bitterness)
- fresh chopped parsley for garnish
Instructions
Prepare the beef:
- Start by seasoning the beef chunks with salt and pepper. Then, toss them in flour until they are lightly coated. The flour will help to create a delicious crust on the beef while also thickening the stew later on.
Sear the beef:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef on all sides until browned (about 3-4 minutes per side). Remove the beef and set aside.
Cook the vegetables:
- In the same pot, add the chopped onions/celery and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute, being careful not to burn it.
Deglaze the pot with Guinness:
- Pour the bottle of Guinness into the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor! Let the stout simmer for 2-3 minutes to cook off some of the alcohol.
Combine ingredients:
- Stir in the tomato paste, then add the seared beef back into the pot. Add the carrots, potatoes, bay leaves, and thyme. Pour in enough beef broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours. The longer it simmers, the more tender the beef will become.
Final adjustments:
- After 2 hours, check the stew. If the sauce is too thin, let it simmer uncovered for another 15-20 minutes to thicken. Add Worcestershire sauce and brown sugar if desired, and season with salt and pepper to taste.
Serve and enjoy!
- Once the stew has thickened and the beef is tender, remove the bay leaves. Ladle the stew into bowls, garnish with fresh parsley if you like, and serve with crusty bread or over mashed potatoes for a full meal. For extra heartiness, serve your beef stew in a homemade bread bowl.
Notes
*Calories are approximate
Tips for the Best Guinness Beef Stew:
- Use marbled beef: The fat in beef chuck melts during the slow cooking process, making the meat incredibly tender.
- Don’t rush the simmering time: Slow cooking allows the flavors to meld and the beef to become fork-tender.
- Experiment with veggies: Feel free to add parsnips, celery, or mushrooms for extra flavor and texture.
- For a more intense Guinness flavor: Use two bottles of stout, reducing the amount of broth.
Servings: 8 servings
Calories: 340kcal
