Description
This hearty Guinness Beef Stew is a comforting and flavorful dish featuring tender chunks of beef simmered slowly with aromatic vegetables, rich beef broth, and the distinctive taste of Guinness beer. Perfect for a cozy dinner, this stew combines traditional Irish flavors with robust ingredients to create a satisfying meal that serves six.
Ingredients
Scale
Meat and Coating
- 3 Tbsp olive oil
- 2 lbs. chuck beef (stewing beef or lamb shoulder, trimmed and cubed)
- ¼ cup all-purpose flour
- Sea salt and pepper (to taste)
Vegetables
- 1 onion (roughly sliced)
- 1 celery stick (sliced)
- 4 medium carrots (peeled and cut into 1-2” pieces)
- 2 cloves garlic (minced)
- 2 lbs. yellow potatoes (cut in half)
Liquids and Seasonings
- ¼ cup tomato paste
- 4 cups beef broth
- 1½ cups Guinness beer
- 2 bay leaves
- 1 tsp dried thyme
- 2 Tbsp fresh parsley (chopped)
Thickening Agent
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Coat and Brown the Beef: Combine flour, salt, and pepper in a bowl. Coat the beef cubes with this flour mixture, shaking off any excess. Heat olive oil in a large Dutch oven or pot over medium heat. Brown the beef in small batches until nicely seared on all sides. Remove browned beef and set aside in a bowl.
- Sauté Onions and Deglaze: Add the roughly sliced onions to the pot and cook until they begin to soften, about 3 minutes. Remove onions and add them to the bowl with the beef. Pour Guinness beer into the pot, scraping up any brown bits stuck to the bottom with a spatula or wooden spoon to release flavor.
- Add Broth and Tomato Paste, Simmer: Stir in the beef broth and tomato paste. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 45 minutes to develop rich flavors and tenderize the beef.
- Add Remaining Ingredients and Continue Cooking: Add celery, carrots, potatoes, garlic, bay leaves, and dried thyme to the pot. Stir to combine and simmer, covered, for another 45 minutes or until the beef and vegetables are tender.
- Thicken the Stew: Mix cornstarch and water in a small bowl to create a slurry. Slowly add the slurry into the stew while stirring to thicken it to your desired consistency. Allow the stew to cook for a few more minutes until thickened, then remove bay leaves and stir in fresh parsley before serving.
Notes
- For deeper flavor, brown the beef well but avoid overcrowding the pan to ensure proper searing.
- Use a heavy-bottomed Dutch oven or large pot for even heat distribution and best results.
- Adjust thickness by varying the amount of cornstarch slurry added.
- Leftovers taste great and often improve after a day as flavors meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
