Guinness Beef
Indulge in the rich, hearty flavors of Guinness Beef, a comforting stew that’s perfect for chilly days or cozy gatherings. This slow-simmered dish features tender chunks of seasoned beef chuck roast, earthy root vegetables, and a robust blend of Guinness beer and beef stock, creating a deeply flavorful broth that’s both savory and slightly malty. Enhanced with aromatic garlic, thyme, and a hint of tomato paste, and thickened with creamy potatoes, this recipe is a true celebration of rustic Irish-inspired cooking. Ready in about three hours, it’s worth every minute as the beef becomes melt-in-your-mouth tender. Serve this crowd-pleasing classic with crusty bread or mashed potatoes to soak up every delicious spoonful. Ideal for fans of hearty comfort food and anyone craving a taste of Ireland!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 whole yellow onion, chopped
- 3 whole carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 2 cups Guinness beer
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 2 sprigs thyme, fresh sprigs
- 4 medium potatoes, peeled and diced
- 2 tablespoons parsley, chopped (optional)
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1-2 inch cubes. Season the beef generously with salt and black pepper, then toss it in the all-purpose flour to coat evenly.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer the seared beef to a plate and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook for 5-6 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the pot by pouring in the Guinness beer, scraping the bottom of the pot to loosen any browned bits. Let the beer simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot and add the beef stock, tomato paste, bay leaf, and thyme sprigs. Stir well to combine and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the stew to simmer for 2 hours, stirring occasionally.
After 2 hours, add the diced potatoes to the pot and continue to simmer for an additional 1 hour, or until the beef is tender and the potatoes are cooked through.
Remove the bay leaf and thyme sprigs before serving. Taste the stew and adjust the seasoning with salt and pepper as needed.
Serve the Guinness Beef hot in bowls, garnished with fresh chopped parsley, if desired. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1170 mg | 25% | |
*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.
