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Beef and Guinness Stew

Beef and Guinness Stew

iamwinfred
Beef and Guinness Stew is the ultimate cold-weather comfort food, featuring tender chunks of chuck roast, sweet carrots, and Yukon gold potatoes simmered in a rich, malty gravy built on stout beer. The Guinness deepens the color and adds a subtle malty sweetness that beef broth alone can't achieve, while bacon and slow braising create deep, complex flavor. This mostly hands-off one-pot meal tastes even better the next day and freezes beautifully.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Irish
Servings 6 servings
Calories 420 kcal

Equipment

  • Dutch oven or other heavy bottomed pot with a lid Essential for even browning and long simmering
  • Chef's knife
  • Cutting board
  • Wooden spoon For scraping up browned bits
  • Measuring cups and spoons
  • Tongs For flipping beef while searing and removing bay leaves

Ingredients
  

  • 2 lbs beef chuck roast 2 to 2.5 lbs, cut into 1.5 inch cubes
  • 4 slices applewood smoked bacon chopped
  • 2 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 3 medium carrots peeled and cut into chunks
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 3 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 bottle Guinness stout 14.9 oz bottle
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1.5 lbs Yukon gold potatoes cut into chunks
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, for serving

Instructions
 

  • Pat the beef chuck cubes completely dry with paper towels, then season generously with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering.
  • Working in two or three batches so you don't crowd the pot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per batch. Transfer the browned beef to a plate and set aside.
  • Add the chopped bacon to the same pot and cook over medium heat until crisp, about 5 minutes.
  • Add the diced onion, carrots, and celery to the pot with the bacon and its rendered fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
  • Stir in the minced garlic and cook for 30 seconds more, just until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flour taste. Stir in the tomato paste and cook for another minute so it darkens slightly and deepens in flavor.
  • Pour in the Guinness, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the pan. Let the beer bubble for about 2 minutes to cook off some of the sharp alcohol taste.
  • Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce, then add the bay leaves and dried thyme.
  • Stir everything together, bring to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 hours, stirring occasionally so nothing sticks to the bottom.
  • After the stew has simmered for 1.5 hours, stir in the Yukon gold potato chunks. Cover again and continue simmering for another 45 minutes to 1 hour, until the potatoes and beef are both fork tender.
  • Check the stew occasionally and add a splash more beef broth if it looks like it's reducing too much.
  • Remove the bay leaves from the pot and discard them. Taste the stew and adjust the seasoning with more salt and pepper if needed.
  • Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.

Notes

  • Choose chuck roast over leaner cuts, since the marbling breaks down into rich, tender meat over the long simmer.
  • Pat the beef fully dry before searing so it browns instead of steaming.
  • Don't rush the browning step, it's where most of the stew's deep flavor comes from.
  • Use a standard Guinness rather than the extra stout, which can taste more bitter once reduced.
  • Let the stew rest for 10 minutes before serving so the gravy thickens slightly more.
  • Make it a day ahead if you can, the flavors continue to develop overnight.
  • To make this without alcohol, substitute the Guinness with 1.5 cups of beef broth plus 1 tablespoon of extra Worcestershire sauce.
  • For a slow cooker version, brown the beef and bacon and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 7 to 8 hours, adding the potatoes for the last 2 hours.
  • This stew stores exceptionally well. Refrigerate in an airtight container for up to 4 days, or freeze in a freezer safe container for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating gently on the stovetop.
  • Swap the beef for lamb shoulder to make it closer to a traditional Irish stew, or add pearl onions and mushrooms in the last 30 minutes for a Boeuf Bourguignon style twist.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 24gProtein: 32gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 680mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 20mgCalcium: 6mgIron: 25mg
Keyword beef and guinness stew, comfort food dinner, guinness stew recipe, irish beef stew, one pot beef stew
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