Guinness Beef Stew Recipe

Name: Guinness Beef Stew Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 ½ lbs. beef; 3 Tbsp. olive oil; 14.5 oz. Guinness; 1 cup beef broth; 4 carrots; 8 potatoes; 1 onion; 2 garlic cloves; 1 talk celery; 2 bay leaves; 1 tsp brown sugar; 1 ½ tsp kosher salt; 2 Tbsp flour; ½ Tbsp thyme; ¼ tsp. caraway

User Reviews

5.0

54 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
6 servings
Calories
576 kcal
Course
Main Course
Cuisine
Irish

Guinness Beef Stew Recipe

Vanessa Armstrong

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Hearty and delicious Irish beef stew with Guinness stout will warm you up on a cold winter night. This is one of my favorite dishes to serve for Saint Patrick's Day. This is very easy to make in your Dutch oven.

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Ingredients

Servings

1 ½ lbs. beef stew meat or chuck roast cut into 1" cubes
3 Tbsp. olive oil
14.5 oz. Guinness paleo diet: beef stock
1 cup beef broth
4 carrots peeled and sliced thin
8 potatoes small baby potatoes, cut in ½ or small cubed pieces, paleo diet: use another root vegetable
1 onion large, sliced thin
2 garlic cloves minced
1 talk celery minced
2 bay leaves
1 tsp brown sugar
1 ½ tsp kosher salt paleo diet: sea salt
2 Tbsp flour paleo diet: cornstarch, reduce amount by half
½ Tbsp thyme dried
¼ tsp. caraway ground

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Instructions

In a Dutch oven, on medium heat, sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour.
Add Kosher salt, thyme and caraway. Stir for about 3 minutes. Add the Guinness and bring to a boil. Allow to boil for about 2 minutes. Add beef broth, bay leaves and brown sugar. Turn heat down to medium low.
Cover and cook for 1 ½ hours.
In a non-stick skillet, using the remaining tablespoon of olive oil sauté potatoes and carrots, until potatoes are golden brown. Remove from skillet and set aside.
After the stew has cooked for 1 hour, place potatoes and carrots in the stew pot and finish cooking. After 30 minutes remove the lid and simmer until it reduces. When the potatoes and beef are tender and then the stew is done.
Serve with plenty of Irish soda bread or mashed potatoes.

Notes

Ingredient notes:
Other cooking methods:Oven: Place all the ingredients in a Dutch oven and cover. Bake at 325°F for 2.5 hours. Remove from the oven and simmer on the stove to reduce.
Slow cooker: Place the ingredients in a slow cooker and cover. Cook for 8 hours on high. When the beef is tender, remove the cover and allow to reduce to the desired consistency. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick. Instant pot: Sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely brown. Add the rest of the the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10 minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick.
For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick.
auté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely brown. Add the rest of the the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10 minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick.
Frequently Asked Questions:
Beef: Use boneless beef chuck roast or you can also substitute leg of lamb cut into cubes. Some stores sell packs of beef stew meat already cut up and those work great too. Short ribs work nicely with the long slow cook time.
Beef: Use boneless beef chuck roast or you can also substitute leg of lamb cut into cubes. Some stores sell packs of beef stew meat already cut up and those work great too. Short ribs work nicely with the long slow cook time.
Potatoes: Use a waxy skinned potato as those hold up better in stews. Russets or non-waxy types are great for fully mashed potatoes or french fries with a soft interior but in soups and stews they tend to get mushy and not hold their shape. I like red potatoes for this dish.
Potatoes: Use a waxy skinned potato as those hold up better in stews. Russets or non-waxy types are great for fully mashed potatoes or french fries with a soft interior but in soups and stews they tend to get mushy and not hold their shape. I like red potatoes for this dish.
Vegetables: Carrots, celery, onions and garlic will give a rich aromatic flavor to the stew.
Vegetables: Carrots, celery, onions and garlic will give a rich aromatic flavor to the stew.
Other flavors: Fresh thyme, bay leaves, brown sugar, black pepper and caraway will add a nice depth of flavor.
Other flavors: Fresh thyme, bay leaves, brown sugar, black pepper and caraway will add a nice depth of flavor.
Broth: Beef stock and Guinness will be the base liquid for the broth. You can substitute 1 cube of beef cubes or bouillon or 1 tsp beef stock granules for 1 cup of beef broth.
Broth: Beef stock and Guinness will be the base liquid for the broth. You can substitute 1 cube of beef cubes or bouillon or 1 tsp beef stock granules for 1 cup of beef broth.
Thickeners: Use all purpose flour to help thicken the broth but if you want to avoid gluten you can substitute corn starch as a thickener. See the recipe for details.
Thickeners: Use all purpose flour to help thicken the broth but if you want to avoid gluten you can substitute corn starch as a thickener. See the recipe for details.
Other optional additions: Add some mushrooms, peas and bits of chopped cooked bacon. A couple tablespoons of Worcestershire sauce gives a nice pop of flavor. Other root vegetables like turnips or parsnips are really good instead of carrots.
Other optional additions: Add some mushrooms, peas and bits of chopped cooked bacon. A couple tablespoons of Worcestershire sauce gives a nice pop of flavor. Other root vegetables like turnips or parsnips are really good instead of carrots.
How long can I save the stew? Completely cool the stew and store in the refrigerator for up to 3 days in an airtight container.
Can I freeze this stew? No, since this soup contains whole pieces of potato they will get very mushy once thawed. If you want to remove the potatoes and freeze without them you can store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. You can add in some cooked potato chunks after the stew is reheated.

Nutrition Information

Show Details

Calories 576kcal (29%) Carbohydrates 44g (15%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 9g (45%) Cholesterol 80mg (27%) Sodium 868mg (36%) Potassium 1648mg (47%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 6850IU (137%) Vitamin C 36.2mg (40%) Calcium 128mg (13%) Iron 11.9mg (66%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 576 kcal

% Daily Value*

Calories	576kcal	29%
Carbohydrates	44g	15%
Protein	28g	56%
Fat	30g	46%
Saturated Fat	9g	45%
Cholesterol	80mg	27%
Sodium	868mg	36%
Potassium	1648mg	35%
Fiber	8g	32%
Sugar	2g	4%
Vitamin A	6850IU	137%
Vitamin C	36.2mg	40%
Calcium	128mg	13%
Iron	11.9mg	66%