Guinness Stew
User Reviews
4.5
48 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Course
Soup
Guinness Stew
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If you’ve never tried cooking with a dark stout beer, this Guinness Beef Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!
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Ingredients
- 2-3 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 2 pounds chuck roast trimmed and cut into 1-inch cubes, boneless
- kosher salt according to preference
- black pepper according to preference, freshly cracked
- 1 vidalia onion coarsely chopped, large
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef stock
- ½ cup red wine
- 2 tablespoons A1 steak sauce
- 1 bottle Guinness Stout 11.2 ounces
- 4-5 carrot peeled and coarsely chopped
- 2 Idaho potatoes peeled and coarsely chopped, large
- parsley fresh, flat-leaf, finely chopped
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.
- Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
- Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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