Description
This hearty Guinness Beef Stew combines tender beef chuck, rich stout beer, and fresh vegetables to create a comforting Irish classic perfect for cold evenings or St. Patrick’s Day celebrations. Slow-simmered to fork-tender perfection, it offers a robust flavor profile with a depth enhanced by Guinness stout and fresh herbs.
Ingredients
Scale
Beef and Coating
- 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons flour (use gluten-free flour for a gluten-free option)
- Salt and black pepper to taste
Cooking Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
Liquids and Broth
- 1 (11.2-ounce) bottle Guinness stout beer (choose gluten-free stout if needed)
- 3 cups beef broth
Vegetables and Herbs
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- Chopped parsley for garnish (optional)
Instructions
- Coat and Brown the Beef: In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides to develop rich flavor, then transfer browned beef to a plate.
- Sauté Aromatics: In the same pot, add chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste, cooking for another 1 to 2 minutes to intensify the base flavors.
- Deglaze with Guinness: Pour in the Guinness stout beer, using a wooden spoon to scrape up any flavorful browned bits from the pot’s bottom, incorporating them into the stew.
- Add Remaining Ingredients: Return browned beef to the pot. Add beef broth, carrots, potatoes, celery, thyme, and bay leaf. Stir everything together to combine.
- Simmer the Stew: Bring stew to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 2 to 2 1/2 hours, or until the beef is tender and vegetables are soft. Remove and discard the bay leaf.
- Final Seasoning and Serving: Taste the stew and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving. Optional: For a thicker stew, uncover during the last 30 minutes to reduce liquid.
Notes
- For a thicker stew, remove the lid during the last 30 minutes of simmering to allow some liquid to evaporate.
- This stew pairs wonderfully with crusty bread or can be served over creamy mashed potatoes for extra comfort.
- Flavor improves the next day as the ingredients meld—consider making it ahead for meal prep or entertaining.
- Use gluten-free flour and a gluten-free beer to make this stew suitable for gluten-sensitive diets.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
