This Guinness Beef Stew recipe is so hearty and comforting on a cold winter's day. Perfect for St. Patrick's Day or any day of the year!
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!