The star of this hearty Guinness Beef Stew is Guinness, an Irish dry stout and the most well-known stout beer. This dish is not difficult to prepare, but it cannot be rushed. It’s all about cooking low and slow. The alcohol evaporates as the stew simmers, and the end result is a rich and robust flavor with incredibly tender beef, waxy potatoes, and the sweetness of carrots.
To make this recipe, first, sear the beef in batches, turning the pieces until beef is well browned on all sides; add more oil as needed between batches. Remove the beef from the pot and add onions and garlic. Cook over medium-high heat, stirring occasionally. Add flour and cook for another minute. Next, add Guinness, scraping the pot with a wooden spoon to loosen any browned bits. Add the beef stock, carrots, potatoes, a bay leaf, Worcestershire, dried thyme, and the browned beef. Bring to a boil, then reduce to a slow simmer. Taste and adjust seasonings if needed. Serve hot with fresh parsley and Irish mashed potatoes for a well-rounded, seriously delicious dinner.
To make the Guinness Beef Stew, you will need the following ingredients:
Generously season 3 pounds beef pieces with salt and pepper. In a large stockpot over high heat, heat 1 tablespoon of olive oil. Add half of the beef pieces and sear, flipping, once it has developed a good brown sear on the bottom, then repeating until browned all over. Place the browned beef on a clean plate. Add another tablespoon of oil to the pot and sear the remaining beef, then transfer to the plate too.
Reduce heat to medium-high and add the remaining tablespoon of olive oil to the stockpot. Add 1 roughly diced onion and sauté for 5 minutes. Stirring occasionally. Add 4 minced garlic cloves and sauté, stirring occasionally, 1 minute.
Stir in ¼ cup flour and cook for another minute, stirring frequently.
Pour in 1 12-oz bottle Guinness and use a wooden spoon to scrape up the brown bits from the bottom of the pot.
Stir in 4 cups beef stock, carrots, potatoes, 3 tablespoons tomato paste, 1 bay leaf, 2 teaspoons Worcestershire, 1 teaspoon dried thyme, and the browned beef along with any of its juices.
Cover the pot and simmer on low for 1 ½ hours, stirring occasionally, until the beef is tender and the potatoes are soft.
Discard the bay leaf. Taste the stew and season with additional salt and pepper, plus extra Worcestershire or dried thyme, if needed.
Serve while hot with fresh parsley and mashed potatoes, if you wish.
Channel the luck of the Irish with this traditional Guinness Beef Stew recipe! It’s hearty, it’s delicious, and it’s one of the most comforting foods ever. Give this recipe a go, and tag #cookmerecipes on Instagram!
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