Guinness Beef Stew
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Calories
659 kcal
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Course
Main Course
Guinness Beef Stew
Description
The Guinness Beef Stew features cubed beef chuck browned and then cooked with garlic, onion, and bacon to build a flavorful base. A mixture of flour and beer creates a thickened broth enhanced by tomato paste, chicken stock, and a blend of vegetables including carrots, celery, parsnip, and potatoes. Bay leaves and thyme infuse aromatic notes, while a touch of brewed coffee and chopped prunes mellow bitterness from the beer. The slow simmering or pressure cooking tenderizes the beef and melds flavors into a hearty, satisfying stew.
This stew is served hot as a substantial main dish, suitable for a cold day or when a filling, savory meal is desired. The richness of the sauce pairs well with crusty bread or over mashed potatoes. The combination of root veggies and chunks of potato adds texture and variety with each bite.
The recipe can be prepared using various cooking methods including slow cooker, oven, or Instant Pot, with specific adjustments for timing and steps in each. The potatoes and prunes are added later during cooking to prevent over-softening and to preserve their texture and shape within the stew.
Ingredients
- 2 1/2 Tbsp olive oil
- 2 1/2 lbs beef chuck boneless
- salt to season beef
- black pepper to season beef
- 4 cloves garlic minced
- 2 yellow onion chopped
- 7 lices Bacon chopped
- 3 1/2 Tbsp all-purpose flour
- 14.9 oz Guinness draught beer can
- 5 Tbsp tomato paste
- 3 cups chicken stock
- 4 carrot peeled and cut into 1/2-1 inch slices
- 2 celery cut into 1 inch pieces
- 1 parsnip optional, peeled and cut into 1/2 inch pieces
- 2 bay leaf
- 1 tsp thyme or use 3-4 sprigs fresh thyme, dried
- 1/4 cup brewed coffee
- 3 prunes this is to mitigate any possible bitterness from the Guinness or coffee, dried, chopped, optional
- 8 Yukon Gold potatoes baby, cut in half or quarters
Instructions
- Use a sharp knife to slice beef chuck into 1 1/2-2" pieces. Pat beef with a paper towel to dry, then season liberally with salt and black pepper. Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat.
- Add beef, in a single layer, to the pot and brown on all sides. Be careful, as the oil may spatter. Remove browned beef to a plate, then repeat with remaining beef.
- Lower heat to MED, then add chopped onions and garlic. Season with salt, and cook until softened, about 3-4 minutes.
- Add bacon pieces and cook until browned. Add flour and stir to combine well. Let floured mixture cook 1 minute to remove any raw flour taste.
- Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot. Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.
- Return beef to the pot and stir. If needed, add enough water so that the beef and veggies are nearly fully covered.
- Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
- Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
- If needed, skim residual fat off the surface. Taste, and adjust salt and pepper as needed. Remove bay leaves and serve.
Notes
- This stew can be made in a slow cooker by transferring the partially cooked beef mixture and adding remaining ingredients, cooking on low for 8 hours.
- For oven preparation, stew is baked covered at 325°F for 2 hours 20 minutes before adding potatoes and prunes, then simmered uncovered to thicken.
- Instant Pot method starts with sautéing and browning, then pressure cooking for 45 minutes followed by natural and quick pressure release.
- Adding potatoes and prunes during the last cooking phase helps maintain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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