Guinness Beef Stew
This Guinness beef stew is the ultimate comfort food. The alcohol is evaporated as the stew simmers low and slow and you’re left with a deep and robust flavor with fork-tender beef, creamy potatoes and the sweetness of carrots.
Serve it with a slice of some warm crusty Irish Soda Bread or any bread of your choice to mop your bowl and you’ll wish you made double the amount!
Yield: 6-8
GUINNESS BEEF STEW
Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M
This Guinness beef stew is the ultimate comfort food. The alcohol is evaporated as the stew simmers low and slow and you’re left with a deep and robust flavor with fork-tender beef, creamy potatoes and the sweetness of carrots.Serve it with a slice of some warm crusty Irish Soda Bread or any bread of your choice to mop your bowl and you’ll wish you made double the amount!
Ingredients
Instructions
- Preheat oven to 325 degrees. Cut the beef into 2-inch cubes. Pat them dry then sprinkle with about 2-3 teaspoons of salt and pepper.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add the beef pieces in batches and sear well on all sides. Remove them onto a bowl or plate and set aside.
- Lower the heat to medium-low and if the Dutch oven is dry, add another 2 tablespoons of oil. In the Dutch oven, add diced onions, garlic and 1⁄4 teaspoon salt and cook, stirring occasionally, until well browned, 3 to 5 minutes.
- Next, add in the chopped bacon until browned, then add tomato paste, brown sugar and give it a quick stir, cook until fragrant, about 2 minutes.
- Next, add flour and stir for 1-2 minutes to cook off the flour.
- Then slowly add in beef or chicken broth, Guinness beer, thyme and bay leaves. Bring to a simmer. The broth level should just slightly cover the beef. Give it a stir making sure to scrape up any browned bits.
- Transfer to oven and simmer at 325 degrees for 90 minutes to 2 hours, stirring halfway through cooking.
- Stir in potatoes and carrots. Continue cooking at 325 degrees until beef and vegetables are tender, about 45 minutes - 1 hour, stirring halfway through cooking.
- Once the meat and vegetables are cooked and tender, bring out the stew and let it cool for at least 5-10 minutes. You can also skim off some of the fat on the surface if you want and remove bay leaves and thyme.
- Season with salt and pepper or Worcestershire to taste, and serve.
Notes
- Add the Guinness: Guinness stout is the star ingredient of this stew, adding a robust and malty flavor. Pour it in slowly and allow it to simmer with the other ingredients to really let those flavors meld together. Make sure to use Guinness Draught, not Guinness Extra Stout, which is too bitter.
- Choosing the Right Cut of Beef: For a stew like this, you'll want to choose a tough cut of beef with plenty of marbling, such as chuck or round roast. These cuts become fork tender and flavorful when slow-cooked, making them ideal for stews.
- Choosing Your Vegetables: While carrots, potatoes, and onions are the classic choices for an Irish stew, feel free to get creative with your vegetable selection. Turnips, parsnips and mushrooms all make delicious additions.
- Use Fresh Herbs: We’re going to throw in some thyme and bay leaves. Fresh herbs like thyme and rosemary add a nice fragrance and flavor to the stew. Don't be shy about adding them in generously! I like using Thyme and bay leaves but you can also use rosemary, basil or oregano.
- Low and Slow Cooking: Patience is key when it comes to making the perfect stew. Let it simmer low and slow for a few hours to allow all the flavors to develop and the meat to become meltingly tender.
Nutrition Facts
Calories
370Fat
17 gCarbs
33 gFiber
4 gProtein
22 gSodium
940 mgCholesterol
58 mg
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I’m Aimee! Join me in my kitchen as I create, test and share easy-to-follow recipes, tips and techniques for fresh, simple, seasonal ingredients and globally-inspired dishes, drawing inspiration from diverse culinary traditions around the world.
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