Beef and Guinness Casserole
Rich, hearty, and bursting with robust flavor, this traditional Beef and Guinness Casserole is the ultimate comfort food. Perfect for chilly evenings, this recipe features tender chunks of beef chuck slow-cooked in a velvety sauce made with Guinness stout, beef broth, and aromatic herbs. Carrots, celery, and baby potatoes add a rustic touch, while a quick sauté ensures the vegetables and garlic reach their full flavor potential. The casserole is baked low and slow in the oven, allowing the savory flavors to meld beautifully with the malty richness of the stout. Garnished with fresh parsley, this one-pot classic pairs wonderfully with crusty bread or creamy mashed potatoes. Ideal for cozy dinners or family gatherings, it’s an easy and satisfying crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 1-inch cubes)
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 Yellow onion (diced)
- 3 Carrots (peeled and cut into chunks)
- 2 Celery stalks (sliced)
- 3 Garlic cloves (minced)
- 1.5 cups Guinness stout beer
- 1.5 cups Beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Fresh thyme (stems removed)
- 1 pound Baby potatoes (halved)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture to coat evenly.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or casserole pot over medium-high heat. Add the beef in batches (to prevent overcrowding) and sear on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions, carrots, and celery for about 5-7 minutes, or until softened. Then add the minced garlic and cook for another minute.
Pour the Guinness stout into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, tomato paste, bay leaves, thyme, and the seared beef along with any juices that have collected. Mix well to combine.
Add the baby potatoes to the pot and stir gently.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Check occasionally and give it a stir to ensure nothing sticks to the bottom.
Once cooked, remove the pot from the oven. Discard the bay leaves, taste, and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley and serve the casserole warm. Enjoy with crusty bread or over a bed of mashed potatoes, if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
