Description
Hearty, rich, and full of flavor, this Guinness Beef Stew is the ultimate cozy dinner perfect for chilly nights, meal prep, or special family dinners. Featuring tender chuck beef simmered in Guinness Extra Stout beer with fresh vegetables and herbs, it's a comforting classic that warms you from the inside out.
Ingredients
Beef and Coating
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds chuck beef, cut into 1 ½-inch cubes
- 1 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¼ cup (31 g) all-purpose flour
Vegetables and Flavorings
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled, sliced into ½-inch rounds
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 1 bottle (11.2 ounces) Guinness Extra Stout beer
- 3 cups (24 ounces / 723 g) beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
Additional Vegetables
- 5 Yukon Gold potatoes, (about 2 pounds), peeled, cut into 1-inch cubes
- ½ cup (67 g) frozen peas
Garnish
- Parsley leaves, chopped, for garnish
Instructions
- Heat Olive Oil: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat to prepare for searing the beef.
- Season Beef: In a large bowl, season the beef cubes with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss with the flour until evenly coated, shaking off any excess flour.
- Sear Beef: Working in batches to avoid overcrowding, add the beef to the hot dutch oven and sear on all sides until deeply browned. Transfer browned beef to a bowl and repeat with remaining beef, adding more oil if needed.
- Cook Vegetables: Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add chopped onion, celery, and carrots. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook constantly for about 1 minute until the tomato paste darkens slightly for added depth of flavor.
- Deglaze with Guinness: Pour in the Guinness beer, scraping up all browned bits from the bottom of the pot. Simmer for 1 to 2 minutes to reduce slightly.
- Combine Ingredients: Return the seared beef and any accumulated juices to the pot. Add beef broth, bay leaves, dried thyme, and remaining salt and pepper. Stir everything together.
- Simmer Stew: Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 1 ½ hours, stirring occasionally to prevent sticking and encourage even cooking.
- Add Potatoes: Stir in peeled and cubed Yukon Gold potatoes. Cover and continue simmering for 45 minutes, or until both beef and potatoes are fork-tender.
- Add Peas: Stir in frozen peas and cook uncovered for 5 minutes until peas are heated through.
- Finish and Serve: Remove and discard bay leaves. Remove stew from heat and garnish with chopped parsley before serving.
Notes
- If you prefer a slightly thinner stew, stir in a bit of beef broth or water until it reaches your desired consistency.
- Using a Dutch oven helps with even heat distribution and perfect braising.
- Make sure to brown the beef well to develop rich flavor.
- Simmer slowly to tenderize the meat and meld flavors.
- Prep Time: 30 minutes
- Cook Time: 2 hours 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
