Guinness Beef Stew
User Reviews
5
Guinness Beef Stew
Description
This Guinness Beef Stew starts with beef chuck coated in seasoned flour and browned in vegetable oil to develop a crust. Garlic and tomato paste caramelize in the pot before deglazing with apple cider vinegar and Guinness beer, which adds maltiness and depth. The beef returns to the pot with beef broth, bay leaves, rosemary, thyme, and brown sugar, and cooks gently for several hours to develop tenderness and flavor.
Chunked onions, halved baby potatoes, and sliced carrots are added to the stew, cooking until fork tender. A cornstarch slurry is stirred in at the end to thicken the stew body to a hearty consistency. Fresh parsley is added before serving to brighten the dish slightly.
The stew is rich and warming, balancing savory beef and aromatic herbs with the unique bitterness from Guinness. It pairs well with crusty bread and makes an excellent comfort meal during cooler months.
Ingredients
- 3/4 cup all-purpose flour
- 3 and 1/4 teaspoons salt divided
- 2 teaspoons ground black pepper divided
- 1/4 cup vegetable oil divided
- 3 pounds beef chuck boneless
- 3 cloves garlic minced
- 1/3 cup tomato paste
- 1 and 1/2 apple cider vinegar
- 11.2 ounce beer Guinness, bottle
- 5 cups beef broth
- 2 bay leaf
- 2 teaspoons rosemary fresh, finely chopped
- 1 teaspoon thyme fresh, finely chopped
- 1 Tablespoon brown sugar
- 2 large onion peeled and cut into 1-inch chunks, yellow
- 1 pound baby potatoes cut in half
- 6 large carrot peeled and cut into 1-inch chunks, sliced on the diagonal
- 3 teaspoons cornstarch
- 1 teaspoon water
- 2 Tablespoons parsley chopped, fresh
Instructions
- In a large, wide, shallow bowl, combine the flour, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off any excess flour.
- In a large dutch-oven (or heavy bottomed pot) heat half of the oil over medium-high heat for 2 minutes, or until shimmering. Add the beef, a few pieces at a time, and brown well on all sides, adding more oil after each batch. Using tongs, remove the browned beef and set aside on a plate. Repeat until all beef has been browned.
- Add the garlic and tomato paste to the pan and cook, stirring constantly, until the color becomes a deep, rusty red, about 2 minutes. Add in the apple cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen any brown bits stuck to the bottom of the pot.
- Add the beef back to the pot. Add in the beef broth, bay leaves, rosemary, thyme, and remaining salt and pepper. Bring to a boil, then reduce to barely a simmer and cook, partially covered, for 2 and 1/2 hours, stirring occasionally. *The stew should NOT be boiling at all, but very lightly simmering.
- Add in the brown sugar, onions, potatoes, and carrots, and cook for another hour, stirring occasionally, or until the vegetables have softened.
- In a small measuring cup combine the cornstarch and water. Pour this into the stew and cook until the broth has slightly thickened, about 5 minutes. Taste and adjust salt and pepper as needed.
- Ladle into bowls and serve! Garnish with freshly chopped parsley .
User Reviews
Overall Rating
5
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