Guinness Beef Stew

This flavorful Guinness Beef Stew is guaranteed to fill your hungry spot. The rich full bodied broth is perfectly seasoned and cooking it low and slow results in beef that melts in your mouth.

 

What You'll Need to Make Guinness Beef Stew

To make this Guinness stew, you'll need a large 6 quart Dutch oven or similar size heavy bottomed pot. You'll also need a sharp knife and chopping boards, various measuring cups and spoons, a large spoon for serving and a slotted spoon for scooping out the cooked bacon. Making this stew is a labor of love and cooking it low and slow not only results in tender beef, but it amps up the flavor.

Helpful Tips for Making Guinness Beef Stew

• What is Guinness beer anyway? As described simply by Wikipedia: Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It's historically one of the most successful alcohol brands worldwide, being brewed in almost 50 countries, and available in over 120. It remains the best selling alcoholic drink in Ireland to date. It's characteristic dark, almost black color and tangy flavor is the key to the depth of flavor of this stew.
• When preparing the vegetables, try to keep them similar in size for even cooking.
• You may use one 11 ounce bottle of Guinness in place of the 14.5 ounce can. When doing so, simply increase the beef broth adding ¼ additional to the amount called for in the recipe.
• I serve this stew over mashed potatoes hence the reason they aren't included in the recipe list as a mix-in.
• If preferred, you may add 1-2 cups of potato cubes to the stew 20 minutes before the end of cooking.

How to Adjust the Thickness of Guinness Stew

It's perfectly fine to adjust the thickness of the broth at the end of cooking to suit your taste. To do so, you can go two ways:

• Mix 2 Tbsp cornstarch into enough cold water to fully dissolve. Whisk into broth.
• Add additional tomato paste 1 Tbsp at a time at the end of cooking, repeating until it thickens to your taste.

 

Other Irish Inspired Recipes to Add to the Menu

• Classic Corned Beef and Cabbage
• Shepherd's Pie
• Reuben Sliders
• Easy Irish Soda Bread
• Braised Cabbage with Potatoes and Smoked Sausages

 

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Helpful Kitchen Items:

• 6 Quart Dutch Oven
• Mini Food Processor
• Rimmed Pasta/Soup Bowls
• Ladle 

 

Print

Guinness Beef Stew

Course Beef, Main Course

Cuisine American, Irish-inspired

Keyword guinness-beef-stew, Irish-beef-stew

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 8 servings

Ingredients

• 4 slices thick cut bacon cut into ½ inch pieces
• 3 lbs beef chuck roast cut into 1 inch bite size cubes
• 1 ½ tsp salt divided
• 1 tsp freshly ground black pepper
• 2 large yellow onions chopped
• 4 medium cloves garlic minced
• 2 Tbsp butter
• ¼ cup all purpose flour
• 3 large carrots peeled, cut into ½ inch pieces
• 2 large celery ribs chopped
• 1 14.9 oz can Guinness beer (dark Irish stout beer) (OR 11 oz bottle plus additional ¼ cup beef broth)
• 3 cups low sodium beef or chicken stock
• 1 Tbsp Worcestershire Sauce
• 4 Tbsp tomato paste
• 1 Tbsp sugar
• 2 medium bay leaves
• few sprigs fresh thyme
• 2 Tbsp fresh chopped Italian parsley plus additional for garnishing
• mashed potatoes for serving

Instructions

• Cook bacon in a 6 quart Dutch oven over medium-high heat for 2-3 minutes or until crisp. Remove from pot using a slotted spoon.
• Season beef cubes with 1 tsp salt and 1 tsp pepper on all sides. Add to bacon drippings in Dutch oven, browning on medium-high heat turning as need to brown on all sides. Cook in batches if needed, to avoid overcrowding the pot. Remove to a platter.
• To the drippings add onion. Cook for 4-6 minutes or until softened and lightly browned. Add garlic, cook for 1 minute longer. Add butter stirring until butter has melted, scraping any brown bits from the bottom of the pot. Add flour, cook for 1-2 minutes until flour is absorbed.
• Return beef to Dutch oven along with reserved ½ tsp salt, Guinness, beef stock, Worcestershire sauce, tomato paste. sugar, bay leaves and thyme sprigs. Bring to a boil, then immediately lower the heat and simmer covered for 1 hour.
• Uncover and add carrots and celery to pot. Replace cover and continue to cook for an additional 1 hour. (To equal 2 hours total at this point) After simmering, test doneness of beef with a fork, it should be tender and shred easily. If not, stir well then cover and continue to simmer another 15-20 minutes, then test again.(If adding potatoes, do so at this point)
• Once beef is fork tender, increase heat to medium-high and let bubble uncovered to reduce slightly for about 5 minutes. Taste and adjust salt and pepper to taste.
• Remove bay leaves and thyme. Mix in cooked bacon and chopped parsley.
• Serve ladled over mashed potatoes with soda bread and garnished with additional parsley or thyme.

Notes

You may thicken further at the end of cooking two ways:

• Mix 2 Tbsp cornstarch into enough cold water to fully dissolve. Whisk into broth.
• Alternately, add additional tomato paste 1 Tbsp at a time at the end of cooking, repeating until it thickens to your taste. 
• You may use one 11 ounce bottle of Guinness in place of the 14.5 ounce can. When doing so, simply increase the beef broth adding ¼ additional to the amount called for in the recipe.
• If preferred, you may add 1-2 cups of potato cubes to the stew 20 minutes before the end of cooking. 

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