Irish Guinness Beef Stew
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs 25 mins
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Servings
8
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Calories
421 kcal
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Course
Main Course, Dinner
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Cuisine
American
Irish Guinness Beef Stew
Description
The Irish Guinness Beef Stew features large cubes of chuck roast that are browned to lock in flavor before simmering in a mixture of Guinness beer, Worcestershire sauce, tomato paste, and beef broth. Along with onions, garlic, carrots, celery, and baby potatoes, fresh rosemary and bay leaves add an herbal note. The slow cooking approach softens the meat and vegetables, resulting in tender beef and potatoes and a rich, savory broth accented by the maltiness of the beer.
Presented in a substantial bowl, this stew serves well for dinners where a filling, warming meal is desired. The combination of root vegetables and beef makes it a stand-alone main dish, often paired with hearty bread. It is suitable for making ahead and reheating, with flavors continuing to deepen after resting.
The recipe notes include options for slow cooker and Instant Pot preparation, making it adaptable for different cooking schedules. The stew can be stored refrigerated for 1-2 days in an airtight container. The addition of potatoes near the end of cooking prevents them from overcooking and becoming mushy.
Ingredients
- olive oil for browning
- 3-4 pounds chuck roast trimmed, boneless
- 2 tsp kosher salt plus more to taste
- ½ tsp black pepper plus more to taste, freshly ground
- 1 onion chopped, large
- 6 garlic chopped, cloves
- 1 ½ tsp Worcestershire sauce
- 12 oz Guinness beer
- 4 TB tomato paste
- 4 cups beef broth regular strength
- 4 cups carrot peeled and sliced into 1/2-inches, sliced
- 2 cups celery sliced into 1/2-inches, sliced
- 1 TB rosemary freshly chopped
- 2 whole bay leaf
- 1 pound baby potatoes 1-inch diameter each, whole, bite-size
Instructions
- Use paper towels to thoroughly pat-dry the beef roast, removing any excess moisture. Cut into 1 to 1 1/2-inch thick cubes. Season with 2 tsp kosher salt (not table salt) and 1/2 tsp freshly ground black pepper. Toss to coat all sides with seasoning.
- In a large heavy pot, heat 3 TB olive oil over high heat, until very hot. Brown the beef cubes in batches, taking care not to overcrowd the pieces. Brown all sides of beef cubes, turning them over as they brown; Continue to heat up more oil for browning as needed. Transfer all browned beef pieces to a separate bowl.
- Using same pot with browned bits still on the bottom, heat up more oil and stir in the onions and garlic. Stir 2-3 minutes until translucent and aromatic. Gently pour in the beer and Worcestershire sauce, stirring to combine. Add tomato paste, beef broth, carrots, celery, and return the browned beef to the pot. Stir gently to ensure all veggies and beef are submerged in broth. Sprinkle in the fresh rosemary and bay leaves.
- Bring mixture to a low boil, cover and allow to simmer 2 hours. After 2 hours, uncover and stir in the baby potatoes. Bring back to a low boil and allow to simmer another 45 minutes until the beef and potatoes are to your desired tenderness.
- Once done, taste and season with additional kosher salt and black pepper if desired. Remove bay leaves and let stew sit for 10 minutes to allow grease to rise to the top; skim off excess grease and serve warm.
Notes
- The stew can be prepared 1 to 2 days ahead for improved flavor and easy reheating.
- For slow cooker use, brown beef first, then cook all ingredients except potatoes on low for 8-10 hours; add potatoes in the last 2 hours.
- Instant Pot method allows browning on sauté mode, then pressure cooking on high for 35 minutes with a natural release.
- Store leftovers airtight in the refrigerator and reheat gently to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1312mg | 55% |
| Potassium | 1263mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 10975IU | 220% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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