Guinness Beef Stew
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 to 8 servings
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Calories
557 kcal
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Course
Main Course
Guinness Beef Stew
Description
This Guinness Beef Stew begins by browning well-seasoned beef chuck pieces before sautéing onions until browned. Garlic and tomato paste add depth, followed by flour to thicken the stew. The addition of chicken stock, Guinness beer, brown sugar, and fresh thyme creates a complex braising liquid that reduces slightly before combining with the beef. Slow oven cooking at a low temperature makes the meat tender and allows flavors to meld extensively.
After the initial braise, potatoes and carrots are added to cook through while absorbing the stew’s flavors. Stirring in reserved Guinness and parsley after cooking brightens the dish. The end result is a rich stew with meltingly tender meat, soft vegetables, and a sauce that balances the mild bitterness of the beer with savory and sweet notes.
This stew is best served hot, preferably with crusty bread or mashed potatoes for soaking up the sauce. It is a filling option for cooler days and can be made ahead and reheated, as flavors deepen over time.
Notes include avoiding Guinness Extra Stout due to its bitterness and recognizing the recipe yields multiple servings with estimated nutritional values per serving.
Ingredients
- 3.5 to 4 pound beef chuck-eye roast boneless, pulled apart at seams, trimmed, cut into 1½-inch pieces
- 3 tablespoons vegetable oil
- 2 yellow onion finely chopped, medium
- ¼ teaspoon salt
- 1 tablespoon tomato paste
- 2 garlic minced, cloves
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1¼ cups Guinness draught beer divided
- 4½ teaspoons dark brown sugar
- 1 teaspoon thyme minced fresh
- 1½ pounds potato unpeeled, cut into 1-inch pieces, Yukon gold variety
- 1 pound carrot peeled and cut into 1-inch pieces
- 2 tablespoons parsley fresh, minced
Instructions
- Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
- Season the beef with salt and freshly ground pepper.
- Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
- Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
- Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
- Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
- Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.
Notes
- Do not use Guinness Extra Stout as it imparts too much bitterness to the stew.
- The stew benefits from slow cooking at low oven temperature for tender, flavorful results.
- Fresh thyme and parsley added at the end bring herbal brightness to the rich stew.
- Serve with bread or mashed potatoes to accompany the hearty sauce.
- The recipe yields multiple servings; nutritional information is based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 44g | 88% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 139mg | 46% |
| Sodium | 428mg | 18% |
| Potassium | 1351mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 9625IU | 193% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 92mg | 9% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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