Description
A hearty and flavorful Guinness Beef Stew featuring tender chunks of beef slow-simmered in a rich broth with Guinness beer, fresh vegetables, and aromatic herbs. Perfect for a comforting meal that warms you from the inside out.
Ingredients
Scale
Meat and Marinade
- 2 lbs. chuck beef (stewing beef, or lamb shoulder, trimmed and cubed)
Vegetables
- 1 onion (roughly sliced)
- 1 celery stick (sliced)
- 4 medium carrots (peeled and cut into 1-2” pieces)
- 2 lbs. yellow potatoes (cut in half)
- 2 cloves garlic (minced)
Liquids and Broth
- 4 cups beef broth
- 1-½ cups Guinness beer
Others
- 3 Tbsp olive oil
- ¼ cup tomato paste
- ¼ cup flour (all-purpose)
- sea salt and pepper (to taste)
- 2 bay leaves
- 1 tsp thyme (dried)
- 2 Tbsp parsley (fresh, chopped)
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Coat and Brown the Beef: Combine flour, salt, and pepper in a bowl. Coat the beef cubes evenly in the flour mixture, shaking off any excess. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in small batches to ensure even searing. Once browned, remove the 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 the onions and add them to the coated beef cubes. Pour the Guinness beer into the hot pot, scraping up any browned bits from the bottom with a spatula or wooden spoon for extra flavor. Stir in the beef broth and tomato paste, then bring the mixture to a boil.
- Simmer the Stew: Reduce heat to medium-low, cover the pot, and let it simmer gently for 45 minutes. After this initial simmer, add the celery, carrots, yellow potatoes, garlic, bay leaves, and dried thyme to the stew. Continue to simmer, covered, for another 45 minutes or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew: Mix the cornstarch with water to create a smooth slurry. Slowly add this mixture to the stew, stirring constantly, until the stew reaches your desired thickness. Remove from heat and stir in fresh chopped parsley before serving.
Notes
- For an even richer flavor, use a well-marbled chuck beef or lamb shoulder.
- Brown the meat in batches to avoid overcrowding the pot and steaming the beef.
- Adjust the thickness of the stew by varying the amount of cornstarch slurry added.
- This stew tastes even better the next day as the flavors develop.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
