Description
This classic Irish Guinness Beef Stew features tender beef chuck slow-simmered in rich Guinness stout with hearty vegetables and fresh herbs, creating a comforting and flavorful meal perfect for cozy nights. The deep, malty flavor of the Guinness enhances the savory broth, making this stew a beloved traditional dish.
Ingredients
Scale
Meat and Seasoning
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Cooking Base
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Liquids and Broth
- 1 bottle (11.2 oz) Guinness stout
- 4 cups beef broth
Vegetables
- 4 carrots, peeled and chopped
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
Herbs
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the beef: In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated. This coating helps to brown the meat and thicken the stew later.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef cubes for about 3–4 minutes per side to develop a rich crust, then remove and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and cook until softened and translucent, approximately 5 minutes. Stir in the minced garlic, tomato paste, and Worcestershire sauce and cook for an additional 1 minute to awaken their flavors.
- Deglaze the pot: Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to release browned bits, which add depth to the stew.
- Add ingredients to stew: Return the browned beef to the pot along with beef broth, chopped carrots, potatoes, celery, thyme sprigs or dried thyme, and bay leaf.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 2½ hours until the beef is tender and the stew has thickened to your liking.
- Finish and serve: Remove and discard the bay leaf and thyme sprigs. Ladle the stew into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread or over mashed potatoes for a hearty meal.
Notes
- The stew tastes even better the next day as flavors develop further.
- Serve with crusty bread or mashed potatoes for added heartiness.
- For extra richness, stir in a tablespoon of butter just before serving.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour and use a gluten-free beer alternative.
