Guinness Beef Stew
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 25 mins
-
Servings
8
-
Calories
541 kcal
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Course
Main Course
-
Cuisine
Irish
Guinness Beef Stew
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Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick’s Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!
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Ingredients
- 1 teaspoon vegetable oil
- 4 lices Bacon diced, thick-cut
- 3 pounds chuck roast cut into 1-inch pieces, boneless
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 large onion sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 ½ cups Guinness beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 ½ cups beef broth
- 2 prigs thyme
- 1 pound carrot peeled and cut into 1-inch chunks
- 1 ½ pounds potato peeled and cut into 1-inch pieces, Yukon gold variety
- ½ cup parsley chopped
Instructions
- In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
- Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
- Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
- Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
- Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.
- Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
- Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.
- If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.
- Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.
- Stir in the chopped parsley and serve!
Equipments used:
Notes
- Make Ahead
- Guinness Beef Stew can be made up to 2 days ahead. Keep it covered, in the fridge, until ready to serve!
- Reheating
- Reheat over medium-low heat, on the stove, for 15-20 minutes or until hot.
- Freezing Instructions
- If freezing, skip adding the veggies and add when reheating. You can freeze the rest of the stew in a large freezer bag, for up to 3 months.
- Slow Cooker and Instant Pot
- Read the post for instructions.
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
31g
(10%)
Protein
39g
(78%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
129mg
(43%)
Sodium
637mg
(27%)
Potassium
1323mg
(28%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
9894IU
(198%)
Vitamin C
30mg
(33%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 637mg | 27% |
| Potassium | 1323mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 9894IU | 198% |
| Vitamin C | 30mg | 33% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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