Beef Guinness Stew - Classic Irish Meal
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8 servings
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Calories
459 kcal
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Course
Main Course
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Cuisine
American
Beef Guinness Stew - Classic Irish Meal
Description
Beef Guinness Stew combines seasoned chuck roast cubes dredged lightly in flour, browned in oil for flavor, then simmered with diced onions deglazed with stout beer. Aromatics including garlic, tomato paste, Worcestershire sauce, sugar, thyme, white pepper, and bay leaves enrich the broth. Additional stout and beef stock extend the liquid, creating a robust base for slow cooking.
The stew incorporates diced Yukon Gold potatoes, carrots, and celery which soften and absorb sauce flavors during simmering, contributing to the stew's hearty texture. The beef becomes tender through slow braising, and layers of flavor build from the combination of beer, herbs, and aromatics.
The dish is suited for cooler weather as a comforting main course. If a thicker sauce is desired, a mixture of flour and water can be whisked in towards the end of cooking to add body and velvetiness to the stew. This classic Irish meal balances deep malt flavors from the Guinness with savory spices and vegetables.
Ingredients
- 2 pounds chuck roast boneless, cut into cubes
- salt for seasoning
- black pepper for seasoning
- 3 tablespoons divided canola or grapeseed oil (for high heat)
- 1/4 cup all-purpose flour
- 1 onion diced, large
- 12 ounces stout beer divided
- 4 garlic minced, cloves
- 1 tomato paste 6-ounce can
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar
- 1 tablespoon thyme
- 1 teaspoon white pepper
- 2 bay leaf
- 2 beef stock 32-ounce
- 5 potato diced, Yukon gold variety
- 5 carrot diced
- 4 celery diced, stalks
Instructions
- In a large pot or Dutch oven over medium high heat warm 2 tablespoons of oil.
- Pat diced beef with paper towels to remove as much moisture as possible. Place meat in a large bowl and season with salt and pepper. sift 1/4 cup of flour over the meat and toss meat covering each side with a dusting of flour.
- In batches (don't crowd meat) place meat in pot and brown on all sides. Remove and place in another dish browning all the meat.
- Add remaining tablespoon of oil to the pot and cook onion until fragrant and translucent. Pour 6 ounces of the stout beer over the onions and deglaze the pan loosening any piece on the bottom of the pan. Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Reduce heat to medium.
- Fold in meat and add the remaining 6 ounces of stout beer and beef stock. Bring to a boil and then reduce the heat and cover. Simmer for 1 hour.
- Remove lid and bring heat back up to medium-high to a boil. Reduce heat to medium and add potatoes and carrots. Cook for 45 minutes or until vegetables are tender. Discard bay leaves and serve.
Notes
- To thicken the stew sauce, whisk about 1/4 cup of flour with an equal amount of water and stir into the stew while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 459kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 368mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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