Beef and Guinness Stew
Tender beef chuck slowly braises until soft and succulent.Guinness stout creates a rich, dark, deeply savory gravy.Carrots, onions, celery, and potatoes make the stew hearty and filling.Garlic, tomato paste, Worcestershire sauce, and herbs add layers of flavor.Slow cooking allows every ingredient to absorb the rich stout-infused broth.Serve hot with crusty bread for a comforting homemade dinner.
Ingredients
For the Beef Stew
- 2½ pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 bottle or can Guinness stout, approximately 11–14 ounces
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1½ pounds Yukon Gold or other waxy potatoes, cut into large chunks
For Garnishing
- 2 tablespoons fresh parsley, finely chopped
- Fresh thyme leaves, optional
- Freshly ground black pepper
Instructions
Prepare the Beef
- Pat the beef cubes dry with paper towels.Season the beef on all sides with salt and freshly ground black pepper.Drying the beef thoroughly before browning helps create a deeper and more flavorful crust.
Brown the Beef
- Heat the olive oil in a large Dutch oven over medium-high heat.Add the beef in batches, leaving enough space between the pieces.Brown for approximately 2–3 minutes per side, until the beef develops a deep golden-brown crust.Transfer the browned beef to a plate and repeat with the remaining pieces.
Sauté the Vegetables
- Reduce the heat to medium.Add the chopped onion, carrots, and celery to the same pot.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes lightly golden.Add the minced garlic and cook for another 30–60 seconds
Add the Tomato Paste
- Stir the tomato paste into the vegetables.Cook for approximately 1–2 minutes, stirring constantly.This short cooking step deepens the tomato flavor and adds richness to the finished gravy.
Deglaze with Guinness
- Slowly pour the Guinness into the pot while stirring.Use a wooden spoon to scrape the browned bits from the bottom.Those caramelized pieces contain concentrated flavor and will enrich the stew.
Add the Broth and Seasonin
- Gradually add the beef broth.Stir in the Worcestershire sauce, thyme, rosemary, bay leaves, remaining salt, and black pepper.Mix well.
Simmer the Stew
- Reduce the heat to low and cover the pot.Simmer gently for approximately 1½–2 hours, stirring occasionally.Avoid a vigorous boil because gentle cooking helps the beef become tender without drying it out.
Add the Potatoes
- Add the potato chunks during the final 35–45 minutes of cooking.Continue simmering until the potatoes are fork-tender and the beef can easily be pierced with a fork.
Garnish and Serve
- Stir in the chopped fresh parsley.Allow the stew to rest for approximately 5–10 minutes before serving.Ladle into warm bowls and garnish with additional parsley and fresh thyme if desired.Serve with crusty bread, Irish soda bread, mashed potatoes, or warm dinner rolls.
Notes
- Best beef: Beef chuck is ideal because its marbling and connective tissue become tender during slow cooking.
- Guinness: Guinness adds rich roasted and malty flavors to the gravy.
- Alcohol-free option: Use a non-alcoholic stout if you need to avoid alcoholic beer.
- Potatoes: Waxy potatoes generally hold their shape better during long cooking.
- Vegetables: Mushrooms, parsnips, turnips, or peas can be added for additional flavor and texture.
- Flour: For a gluten-free version, use a gluten-free flour blend or thicken the stew with cornstarch.
- Salt: Use low-sodium broth when possible so you can control the final seasoning.
- Resting: Allowing the stew to rest briefly before serving helps the gravy thicken slightly and the flavors settle.