Guinness Beef Stew
A rich, hearty Irish stew featuring tender beef slow-cooked in a dark, velvety gravy made with Guinness stout.
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Ingredients
- 2 1/2 lbs Beef chuck roast, cubed
- 14.9 oz can Guinness Draught
- 3 cups Beef broth
- 2 large Yellow onions, chopped
- 4 medium Carrots, sliced into rounds
- 1 1/2 lbs Russet potatoes, cubed
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 3 sprigs Fresh thyme
- 1/4 cup All-purpose flour
- 2 tbsp Vegetable oil
- 1 tbsp Worcestershire sauce
Instructions
- 1
Pat the beef cubes dry and season generously with salt and pepper, then toss with flour to coat.
- 2
Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches until a crust forms; remove beef and set aside.
- 3
In the same pot, sauté the onions and carrots for 5-7 minutes until softened, then add garlic and cook for 1 minute.
- 4
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
- 5
Pour in the Guinness stout, using a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot.
- 6
Add the beef back to the pot along with the beef broth, potatoes, thyme, and Worcestershire sauce.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
- 8
Remove the lid and simmer for an additional 15 minutes to thicken the sauce to your desired consistency.
Nutrition per Serving
485
Calories
38g
Protein
32g
Carbs
22g
Fat
5g
Fiber
6g
Sugar
780mg
Sodium
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