Guinness Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
10 servings
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Calories
302 kcal
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Course
Main Course
Guinness Beef Stew
Description
The Guinness Beef Stew starts with flour-coated beef cubes browned in oil to achieve a caramelized exterior. Beef broth deglazes the pot, followed by the addition of butter, onions, and garlic for aromatics. Worcestershire sauce and Guinness beer enrich the stew's base, bringing a distinctive maltiness and slight bitterness. Adding quartered onions, whole garlic, bay leaves, and rosemary introduces layers of herbal and pungent flavors. Root vegetables like carrots and celery add sweetness and texture, while mini red potatoes round out the stew with tender bites. The dish slowly simmers to meld flavors and tenderize the beef.
This stew makes a satisfying one-pot meal best served hot, offering a filling option for cooler weather. The combination of Guinness and hearty ingredients gives it a rustic, robust character.
Ingredients
- 2 pounds Beef Stewing Meat trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 4 tablespoons vegetable oil
- 2 cups beef broth
- 2 tablespoons butter unsalted
- 1 onion peeled and diced, medium
- 1 onion cut into quarters, small
- 5 cloves garlic minced
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 3 cups Guinness beer
- 3 bay leaf
- 1 rosemary fresh, bunch
- 4 carrot peeled and cut into 1/4-inch rounds, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- parsley for garnish, fresh
Instructions
- Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
- Add a heavy-duty, oven safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is simmering, add the beef a few pieces at a time into one layer, making sure to not overcrowd the pieces.
- Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
- Once done cooking the beef, reduce the heat to medium and add the beef broth the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pot.
- Add two tablespoons of butter and melt it.
- Add the diced onion and minced garlic, stir and cook for 1 minute.
- Add Worcestershire sauce and add the Guinness beer and stir.
- Add back beef chucks. Add the quartered onion, whole garlic cloves, bay leaves and fresh bunch of rosemary.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
- Preheat oven to 300 degrees F.
- Discard the rosemary and bay leaves.
- Add the carrots, celery, and potatoes. Stir to combine.
- Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from oven, taste and adjust for salt and pepper. If you prefer the stew to be thicker, we like to add a cornstarch and water slurry to thicken it, 1 tablespoon cornstarch dissolved into 3 tablespoons of water.
- Serve the stew warm, garnished with freshly chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 591mg | 25% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2228IU | 45% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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