Guinness Stew
This hearty Guinness stew combines tender beef with rich stout, creating deep caramelized flavors and a velvety sauce. Root vegetables absorb the malty sweetness while fresh herbs brighten every spoonful of this traditional Irish comfort food.
Ingredients
- 2 lbs beef chuck roast cut into 2-inch cubes
- 3 tbsp vegetable oil
- 1 whole large yellow onion diced
- 3 whole medium carrots cut into 1-inch pieces
- 3 whole celery stalks chopped
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1 can 14.9 oz Guinness Draught Stout
- 4 cups beef stock
- 1 lb baby potatoes halved
- 2 whole bay leaves
- 2 tbsp fresh parsley chopped
- 3 tbsp all-purpose flour
- Salt and black pepper to taste
Instructions
- Pat beef cubes dry and season generously with salt and pepper. Dust with 1 tablespoon flour, tossing to coat lightly. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
- Build the flavor base: In the same pot, add onions, carrots, and celery. Cook for 5-6 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes.
- Deglaze and simmer: Pour in Guinness, scraping up browned bits. Add beef stock, browned beef, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 hour 30 minutes.
- Add potatoes: Add halved potatoes to the stew. Continue simmering covered for 45 minutes until beef is fork-tender and potatoes are cooked through.
- Mix remaining 2 tablespoons flour with 3 tbsp cold water to make a slurry. Stir into stew and simmer 10 minutes until thickened. Remove bay leaves, stir in fresh parsley, and season with salt and pepper.