Description
This hearty Guinness Beef Stew is a classic Irish comfort food made with tender chunks of beef chuck slow-simmered in a rich broth flavored with Guinness stout, aromatic herbs, and fresh vegetables. It’s a perfect warming meal for chilly days, delivering deep flavors and satisfying textures in every bite.
Ingredients
Beef and Coating
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauté Base
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Liquids and Broth
- 1 (14.9-ounce) can Guinness stout
- 3 cups beef broth
Vegetables and Herbs
- 4 large carrots (peeled and sliced)
- 2 large potatoes (peeled and diced)
- 2 celery stalks (chopped)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Coat the Beef: In a large bowl, toss the beef cubes with flour, salt, and black pepper until all pieces are evenly coated. This will help brown the meat nicely and thicken the stew later.
- Brown the Beef: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing and turning until all sides are browned. Remove browned beef to a plate and set aside to avoid overcrowding the pot.
- Sauté Aromatics: Add the chopped onion to the same pot and cook for 4 to 5 minutes until softened and translucent. Stir in minced garlic, tomato paste, and Worcestershire sauce, cooking for 1 to 2 minutes to develop flavor.
- Deglaze with Guinness: Pour in the Guinness stout, scraping the bottom of the pot to lift any flavorful browned bits. This adds a rich depth to the stew.
- Combine Ingredients: Return the browned beef to the pot. Add beef broth, carrots, potatoes, celery, bay leaves, thyme, and rosemary. Stir gently to combine all ingredients.
- Simmer Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and simmer gently for 2 to 2.5 hours, or until the beef is tender and the stew has thickened to desired consistency.
- Finish and Serve: Remove bay leaves from the stew. Garnish with chopped fresh parsley if desired. Serve hot, ideally with crusty bread or mashed potatoes for a complete meal.
Notes
- For enhanced flavor, prepare the stew a day ahead and reheat before serving to allow flavors to meld.
- This stew pairs beautifully with crusty bread or creamy mashed potatoes for soaking up the rich sauce.
- Alternatively, cook in a slow cooker on low for 7 to 8 hours for a hands-off method with tender results.
