Guinness Beef Stew
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
10 servings
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Calories
302 kcal
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Course
Main Course
Guinness Beef Stew
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Guinness Beef Stew has melt-in-your-mouth beef bites with veggie chunks simmered in your favorite Irish beer! This hearty recipe is perfect for St. Patrick's Day!
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Ingredients
- 2 pounds Beef Stewing Meat trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons vegetable oil
- 2 cups beef broth
- 2 tablespoons butter unsalted
- 1 medium onion peeled and diced
- 1 small onion cut into quarters
- 5 cloves garlic minced
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 3 cups Guinness beer
- 3 bay leaves
- 1 bunch of fresh rosemary
- 4 medium carrots peeled and cut into 1/4-inch rounds
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- fresh parsley for garnish
Instructions
- Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
- Add a heavy-duty, oven safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is simmering, add the beef a few pieces at a time into one layer, making sure to not overcrowd the pieces.
- Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
- Once done cooking the beef, reduce the heat to medium and add the beef broth the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pot.
- Add two tablespoons of butter and melt it.
- Add the diced onion and minced garlic, stir and cook for 1 minute.
- Add Worcestershire sauce and add the Guinness beer and stir.
- Add back beef chucks. Add the quartered onion, whole garlic cloves, bay leaves and fresh bunch of rosemary.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
- Preheat oven to 300 degrees F.
- Discard the rosemary and bay leaves.
- Add the carrots, celery, and potatoes. Stir to combine.
- Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from oven, taste and adjust for salt and pepper. If you prefer the stew to be thicker, we like to add a cornstarch and water slurry to thicken it, 1 tablespoon cornstarch dissolved into 3 tablespoons of water.
- Serve the stew warm, garnished with freshly chopped parsley.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
17g
(6%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
56mg
(19%)
Sodium
591mg
(25%)
Potassium
732mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2228IU
(45%)
Vitamin C
8mg
(9%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 591mg | 25% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2228IU | 45% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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