Guinness Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 40 mins
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Servings
6 servings
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Course
Main Course, Soup
Guinness Beef Stew
Description
This recipe starts by seasoning beef chuck with salt and pepper, then browning it in olive oil for a rich crust. Aromatic vegetables including diced onions, carrots, and celery are softened before adding minced garlic. Flour and tomato paste are then incorporated to thicken the stew and build flavor.
The unique element is the addition of Guinness draught beer combined with beef stock and Worcestershire sauce, imparting malty depth and a slight bitterness that balances the stew's richness. Fresh thyme sprigs and bay leaves provide herbal notes as the stew simmers partially covered for about two hours until the beef is very tender and the flavors meld.
This stew is excellent served with mashed potatoes or crusty bread to soak up the sauce. The long simmer allows the ingredients to harmonize into a classic, filling dish with a thick, savory broth and tender chunks of beef.
For storage, the stew can be cooled and portioned into freezer bags, laid flat for quick freezing, and reheated gently after thawing overnight in the fridge.
Ingredients
- 2 pounds beef chuck cut into 2-inch chunks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- 1 onion diced, medium sweet
- 3 carrot peeled and diced, large
- 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 thyme fresh
- 2 bay leaf
- 2 tablespoons parsley chopped fresh leaves
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
- Cool stew completely before freezing to maintain texture; store in individual portions for convenience.
- Freeze flat in bags for faster freezing and easier storage.
- Thaw overnight in the refrigerator and reheat slowly over low heat, stirring occasionally to preserve flavor and consistency.
User Reviews
Overall Rating
5
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