Guinness Beef Stew
Indulge in the hearty comfort of Guinness Beef Stew, a soul-warming dish brimming with rich, savory flavors. Tender chunks of seared beef chuck simmer gently in a luscious mix of Guinness beer, beef broth, and vibrant vegetables like carrots, celery, and russet potatoes, creating a deeply flavorful broth. Infused with aromatic herbs like bay leaves and thyme, and finished with a pop of sweetness from peas, this Irish-inspired stew is the ultimate cold-weather comfort food. Perfectly paired with crusty bread or creamy mashed potatoes, this slow-cooked masterpiece embodies cozy satisfaction in every bite. Ideal for family dinners or St. Patrick’s Day celebrations, this Guinness Beef Stew recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 0.25 cup all-purpose flour
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and sliced into chunks
- 2 celery stalks, sliced
- 2 russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1 pint Guinness beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
In a large bowl, toss the beef cubes with the flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot, until all sides are browned. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, celery, and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Guinness beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the beer simmer for 5 minutes to reduce slightly.
Return the browned beef to the pot. Add the beef broth, tomato paste, bay leaves, thyme sprigs, remaining 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2 hours, stirring occasionally.
After 2 hours, stir in the cubed potatoes and continue simmering uncovered for another 30-45 minutes, or until the potatoes and beef are tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them cook for 5 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley, if desired. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6403 mg | 278% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 41.9 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6980 mg | 149% | |
*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.
