Description

This Guinness Beef Stew is a rich and hearty Irish classic, featuring tender beef chuck simmered slowly in a savory blend of Guinness stout, beef broth, and fresh vegetables. Perfect for a cozy meal, this stew combines robust flavors with comforting textures, making it an ideal centerpiece for St. Patrick’s Day or any chilly evening.

Ingredients

Beef and Seasoning

2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and black pepper, to taste

Cooking Base

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour

Liquids and Broth

1 can (14.9 ounces) Guinness stout
3 cups beef broth

Vegetables and Herbs

4 carrots, cut into chunks
3 large potatoes, peeled and cut into chunks
2 teaspoons fresh thyme (or 1 teaspoon dried)
2 bay leaves

Garnish

Chopped fresh parsley

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Instructions

Season and Brown the Beef: Season the beef cubes generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until nicely seared, then transfer them to a plate and set aside.
Sauté Aromatics: Add the chopped onion to the pot and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
Add Tomato Paste and Flour: Mix in the tomato paste and sprinkle the flour over the aromatics, stirring continuously for about a minute to coat everything evenly and cook out the raw flour taste.
Deglaze with Guinness: Pour in the Guinness stout carefully, scraping up any browned bits from the bottom of the pot to incorporate those flavorful residues into the stew.
Combine Ingredients and Simmer: Return the browned beef to the pot. Add beef broth, carrots, potatoes, fresh thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer gently for 2 to 2 1/2 hours until the beef is fork-tender and the stew has thickened to your liking.
Final Seasoning and Serve: Remove and discard the bay leaves. Taste the stew and adjust salt and pepper as needed. Garnish with chopped fresh parsley and serve hot, ideally with crusty bread to soak up the delicious sauce.

Notes

For a richer flavor, prepare the stew a day ahead and refrigerate overnight; reheating it enhances the depth of flavor.
Add parsnips or celery along with the carrots for added texture and complexity.
Use a heavy-duty pot like a Dutch oven for even heat distribution and better browning of the beef.
Make sure to brown the beef in batches to ensure a deep caramelization rather than steaming the meat.
If Guinness stout is not available, a good quality stout or dark beer can be used as a substitute, but Guinness adds a distinct flavor characteristic to the stew.