Guinness Beef Stew

Name: Guinness Beef Stew
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 medium sweet onion; 3 large carrots; 3 ribs celery; 3 cloves garlic; 2 tablespoons all-purpose flour; 3 tablespoons tomato paste; 1 (14.9-ounce) can Guinness draught beer; 2 cups beef stock; 1 tablespoon Worcestershire sauce; 4 prigs fresh thyme; 2 bay leaves; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings
6 servings
Course
Main Course, Soup

Guinness Beef Stew

Iris Warren

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A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

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Ingredients

Servings

2 pounds beef chuck cut into 2-inch chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium sweet onion diced
3 large carrots peeled and diced
3 ribs celery diced
3 cloves garlic minced
2 tablespoons all-purpose flour
3 tablespoons tomato paste
1 (14.9-ounce) can Guinness draught beer
2 cups beef stock
1 tablespoon Worcestershire sauce
4 prigs fresh thyme
2 bay leaves
2 tablespoons chopped fresh parsley leaves

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Instructions

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately with mashed potatoes, if desired.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.