Beef and Guinness Stew

A heartwarming stew made with tender beef, vegetables, and the rich flavors of Guinness beer, perfect for chilly evenings.

Prep Time20

Cook Time2

Total Time2 20

Course: Dinner, Main Course

Cuisine: Irish

Keyword: Beef and Guinness Stew, comfort food, hearty meals, Irish recipes, slow-cooked stew

Servings: 6 servings

Calories: 450kcal

2 lbs beef chuck Rich, tender cuts that melt in your mouth once braised.
3 tbsp all-purpose flour Creating a slight crust on the beef, ensuring a delightful texture.
3 tbsp vegetable oil or olive oil Used for browning the beef.
2 large onions, coarsely chopped Lending sweetness and depth.
3 cloves garlic, minced Adds fragrant aroma.
4 large carrots, cut into chunky pieces For vibrant color and sweetness.
12 small baby potatoes or new potatoes Their waxy texture holds up well in stew.
2 cups beef broth/stock A foundational element.
2 tbsp tomato paste Adds richness.
1 tbsp Worcestershire sauce Enhances savory depth.
2 tsp fresh thyme leaves (or 1 tsp dried thyme) Offers a fragrant herbal note.
2 leaves bay leaves Adds aromatic touch.
1 cup mushrooms, sliced (optional) Earthy flavors that deepen the dish.
fresh parsley to garnish chopped A fresh burst of color and flavor.

Pat the beef cubes dry with paper towels, season generously with salt and pepper, then toss in flour, shaking off the excess.

Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat, add beef cubes in batches and sear on all sides for about 4-5 minutes, then set aside.

In the same pot, add the remaining oil, cook chopped onions until soft, about 5-7 minutes, then add minced garlic and cook for 1 more minute.

Stir in tomato paste and cook for 1-2 minutes, then pour in Guinness, scraping up browned bits from the pot.

Return the beef to the pot along with beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer.

Cover the pot with the lid slightly ajar and let simmer gently for 1.5 to 2 hours.

After beef is tender, add carrots, baby potatoes, and sliced mushrooms (if using) and continue to simmer for another 30-40 minutes.

Remove bay leaves, adjust seasoning, and serve hot spooned over mashed potatoes, garnished with chopped parsley.

Tips include patting beef dry for better browning, deglazing the pot for flavor, and monitoring liquid levels.