Hearty Guinness Beef Stew – Slow-Cooked with Rich Irish Flavor
Stout-Kissed Beef Chuck Stew
A hearty beef stew slow-braised in Guinness stout for fall-apart tender meat and deeply developed flavors. Perfect over mashed potatoes or with crusty bread.
Ingredients
Method
- Preheat oven to 375°F (190°C). On a rimmed sheet pan, toss carrots and celery with 1 teaspoon olive oil, salt and pepper. Roast until lightly caramelized, about 20 minutes.
- Meanwhile, season beef with 1 teaspoon salt and ½ teaspoon pepper. Heat remaining olive oil in a Dutch oven over medium-high. Working in batches, sear beef on all sides until deep brown, 6–8 minutes per batch. Transfer meat to a plate.
- Reduce heat to medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Sprinkle in flour and tomato paste; cook, stirring constantly, until edges darken, about 1 minute.
- Pour in Guinness, scraping browned bits from bottom. Add beef stock, Worcestershire, thyme, bay leaves and all seared beef. Stir to combine.
- Nestle roasted carrots and celery into stew. Bring to a gentle simmer. Cover and transfer pot to oven; braise for 2 hours, stirring once halfway through.
- Remove thyme sprigs and bay leaves. Stir in parsley, adjust seasoning with salt and pepper. Let rest 10 minutes before serving.
Stout-Kissed Beef Chuck Stew
A rich, comforting stew of beef chuck slow-braised in Guinness stout and aromatic vegetables. Serve over mashed potatoes or with crusty bread for a soul-warming meal.
Why You’ll Love This Stew
- Deeply savory: Guinness adds roasted, malty depth and helps tenderize the meat.
- Hands-off braise: Oven-braising in a Dutch oven frees you up for other tasks.
- Make-ahead magic: Flavors improve after resting; perfect for leftovers or freezing.
Ingredients (6 servings)
- 2 pounds beef chuck, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 medium sweet onion, diced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 (14.9-ounce) can Guinness Draught stout
- 2 cups beef stock (low-sodium)
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). On a rimmed sheet pan, toss carrots and celery with 1 teaspoon olive oil, salt and pepper. Roast until lightly caramelized, about 20 minutes.
- Meanwhile, season beef with 1 teaspoon salt and ½ teaspoon pepper. Heat remaining olive oil in a Dutch oven over medium-high. Working in batches, sear beef on all sides until deep brown, 6–8 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Sprinkle in flour and tomato paste; cook, stirring constantly, until edges darken, about 1 minute.
- Pour in Guinness, scraping browned bits from the bottom. Add beef stock, Worcestershire, thyme, bay leaves and seared beef. Stir to combine.
- Nestle roasted carrots and celery into the stew. Bring to a gentle simmer. Cover and transfer to oven; braise for 2 hours, stirring once halfway through.
- Remove thyme and bay leaves. Stir in parsley, taste and adjust seasoning. Let rest 10 minutes before serving.
Special Tip
For extra-velvety sauce, skim off any fat from the surface after braising and let the stew chill briefly—strained, clarified juices will intensify the mouthfeel.
What to Serve With It
Source: Guinness Beef Stew
