Description
A rich and hearty Guinness Beef Stew featuring tender beef chuck simmered in a flavorful stout-based broth with aromatic vegetables and herbs, perfect for a comforting Irish-inspired meal.
Ingredients
Scale
Beef
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 pound baby potatoes, halved
Liquids and Seasonings
- 2 tablespoons tomato paste
- 2 cups Guinness stout beer
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
Garnish
- Chopped fresh parsley
Instructions
- Season and flour the beef: Generously season the beef cubes with salt and black pepper, then toss them with the flour to coat each piece evenly.
- Brown the beef: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. In batches, brown the beef cubes thoroughly on all sides until they develop a rich sear, then remove and set aside.
- Sauté vegetables: Add the chopped onion, minced garlic, sliced carrots, and celery to the pot. Cook these until they soften and turn lightly browned, bringing out their natural sweetness.
- Add tomato paste: Stir in the tomato paste and cook for one minute to deepen its flavor.
- Deglaze with Guinness: Pour in the Guinness stout, scraping up any browned bits stuck to the bottom of the pot to infuse the stew with a malty richness.
- Combine ingredients and simmer: Return the browned beef to the pot along with beef broth, thyme, bay leaves, Worcestershire sauce, and brown sugar. Bring the mixture to a gentle simmer. Cover and simmer on low heat for 2 hours, stirring occasionally to prevent sticking.
- Add potatoes and continue cooking: Add the halved baby potatoes to the stew and cook uncovered for an additional 30 to 40 minutes, or until the beef is tender and the stew has thickened nicely.
- Finish and serve: Remove the bay leaves, adjust seasoning as needed, and garnish with chopped fresh parsley before serving.
Notes
- For a deeper, more developed flavor, prepare the stew a day ahead and gently reheat before serving.
- Serve with crusty bread or creamy mashed potatoes for a complete meal.
- The alcohol in the Guinness cooks off during the long simmer, leaving behind a rich, malty flavor without the alcohol content.
