Guinness Braised Beef with Mushrooms
Indulge in the rich, hearty flavors of this Guinness Braised Beef with Mushrooms, a comforting dish perfect for cozy nights or special gatherings. Tender beef chuck roast is slow-cooked in a robust blend of Guinness stout, savory beef stock, earthy cremini mushrooms, and aromatic herbs like thyme and bay leaves. The searing of the beef and the deglazing with the stout impart deep caramelized notes, while the slow oven braise ensures melt-in-your-mouth perfection. Combined with tender carrots, onions, and a velvety sauce, this dish pairs beautifully with creamy mashed potatoes, crusty bread, or buttery egg noodles. Easy to prepare yet full of gourmet flavors, this hearty Guinness beef recipe will become a household favorite for fans of comforting, beer-infused dishes.
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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 Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, sliced into rounds
- 4 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 bottle (12 ounces) Guinness stout beer
- 2 cups Beef stock
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Dust the beef lightly with the all-purpose flour, ensuring it is evenly coated.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the diced onion, carrots, and garlic to the pot. Sauté for 5 minutes until softened and fragrant.
Add the mushrooms to the pot and cook for an additional 4 minutes, stirring occasionally.
Pour in the Guinness stout beer, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.
Stir in the beef stock, tomato paste, bay leaves, and fresh thyme sprigs.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook in the oven for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Shred or slice the beef as desired and serve with the rich sauce and cooked vegetables.
Garnish with fresh chopped parsley if desired, and serve with mashed potatoes, crusty bread, or egg noodles.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 776 mg | 17% | |
*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.
