Guinness Beef Stew
Total Time
3 hrs 30 mins
Prep Time
30 mins
Cook Time
3 hrs
Rating
4.87 out of 5 stars
(23)
Ingredients
6-8 servings
- 3.5 to 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
- 3 tablespoons vegetable oil
- 2 medium yellow onions, finely chopped
- ¼ teaspoon salt
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1¼ cups Guinness Draught, divided
- 4½ teaspoons dark brown sugar
- 1 teaspoon minced fresh thyme
- 1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
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Preparation
Step 1
Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
Step 2
Season the beef with salt and freshly ground pepper.
Step 3
Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
Step 4
Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
Step 5
Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
Step 6
Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
Step 7
Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.
Step 8
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Chef's notes
Do not use Guinness Extra Stout in this recipe, as it is too bitter.
Nutritional values are based on one serving.
