Beef stew is a regular dinner in our home because it is just so filling and hearty, especially on a cold winter’s day. I usually stick to my regular crockpot beef stew recipe, but at this time of year, my husband will have Guinness in the house and I will grab a bottle to make this Guinness Beef Stew.
The addition of Guinness gives this beef stew and much earthier flavor and more depth to the stew. I usually like to whip up a loaf of my homemade beer bread whenever I am making soup, but for this one, I usually stick to making a loaf of my homemade Irish Soda Bread (although honestly, my children prefer the beer bread!).
Anyway – to make this Guinness Beef Stew, you will need at least 4 hours and the following:
- 1 1/2 lb Beef Chuck cut into 1 1/2-inch pieces
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Vegetable Oil
- 2 tsp minced Garlic
- 3 cup Beef Stock
- 1 bottle Guinness Extra Stout
- 1/2 can Tomato Paste
- 2 tbsp Brown Sugar
- 1/4 tsp dried Thyme
- 1 tbsp Worcestershire Sauce
- 2 pounds small Red Potatoes, quartered
- 1 Onion, chopped
- 1 lb Carrots, chopped
- 1 Bay Leaf
Making it is pretty easy!
After dredging the beef in the flour, salt & pepper, brown it (in small batches) and set aside. Add the onion to your pan and saute until browned. Add the Guinness & garlic to your dutch oven and use a spatula to scrape up all the brown bits from the bottom of the pan.
Return the browned beef to the dutch oven along with the leftover dredging flour and bring to a simmer.
Add the remaining ingredients (except the carrots and potatoes) to the dutch oven, stir well and place in the oven for 2 hours. After an hour, add the carrots. An hour after that, add the potatoes. Serve and enjoy!
Scroll down for the complete directions!
Guinness Beef Stew Recipe
By
This Guinness Beef Strew is so hearty and comforting on a cold winter’s day. Perfect for St. Patrick’s Day or any day of the year!
Yield – 6 servings
Preparation Time – 20 minutes
Cooking Time – 4 hours
Ingredients
- 1 1/2 lb Beef Chuck cut into 1 1/2-inch pieces
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Vegetable Oil
- 2 tsp minced Garlic
- 3 cup Beef Stock
- 1 bottle Guinness Extra Stout
- 1/2 can Tomato Paste
- 2 tbsp Brown Sugar
- 1/4 tsp dried Thyme
- 1 tbsp Worcestershire Sauce
- 2 pounds small Red Potatoes, quartered
- 1 Onion, chopped
- 1 lb Carrots, chopped
- 1 Bay Leaf
Directions
- Preheat oven to 350.
- Heat the oil in a dutch oven over medium high heat.
- Mix together flour salt and pepper.
- Dredge meat in the flour mixture in small batches and brown in the oil.
- Remove the browned beef and set aside.
- Add the onion to the pan and cook until golden (about 5 minutes).
- Add Guinness and garlic and scrape the browned bits from bottom of pan.
- Add the browned beef and the remainder of dredging flour to the dutch oven and bring to a simmer.
- Add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce. Stir well to combine.
- Place the lid on the dutch oven and place in the oven for about 2 hours or until the meat is fork tender.
- Add in the carrots and return to the oven for 1 hour.
- Add in the potatoes and return to oven for 1 hour or until the potatoes are cooked through.
